Whole Brisket (Smoking)
Description
Our incredible brisket comes from our US-raised Black Angus cattle, which are specially bred for tenderness and raised on pasture with no hormones or antibiotics. With their carefully balanced diet of pasture, hay and grain, our beef is tender, well-marbled, and flavorful. This is truly the best brisket you can find, and if you're looking to impress friends and family with your smoking skills, do yourself a favor and start with the best beef you can find. With our incredible marbling, great flavor and careful trimming, you won't find a better brisket for smoking out there. This Whole Brisket for Smoking has a 1/4" layer of fat, ideal if you want more coverage than our fully-trimmed Whole Brisket, but not too much. If you're looking for a thicker fat cap (especially for a longer smoking time) we recommend the Whole Brisket (Packer) which has a cap with sections that are 1-2" thick. Cooking Technique: Season and smoke, or braise low and slow. Packer Cut Brisket should be smoked for 12-18 hours. Fat will render during smoking; you may want to remove any remaining fat before serving.
Naf’s Tips
- Dutch Oven: Cold meat is easier to cut. Let your brisket cool a bit before slicing.
- Smoker: Learn how to smoke brisket here
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Shipping information
Products are packed with coolant during their journey to ensure they arrive in great shape. We guarantee your order will arrive in appropriate condition, arriving either frozen or refrigerated. Most of our products are shipped frozen; occasionally, meats are shipped fresh due to a very quick turnaround between when they arrive at our freezing and distribution facility, and when they are delivered to you. Meat that is cold to the touch can be refrigerated for immediate use, or frozen for later use. Learn more about defrosting and storing meat here. If you have any concerns about the condition of your order, please contact us within 36 hours of receipt.
