Product Details
Our Beef Brisket is the crown jewel of low and slow cooking — a large, heavily worked pectoral muscle with abundant connective tissue and a fat cap that renders down over long cooking into the most deeply flavorful, meltingly tender beef imaginable. Whether you smoke it Texas-style or braise it low and slow in the oven, brisket from 100% grass fed and finished cattle produces results that are genuinely unforgettable. This is the cut that legends are made of.
Our cattle are 100% grass fed and finished on chemical free native pastures with no antibiotics, no added hormones, and no vaccines. The fat cap and marbling on a grass finished brisket renders into a flavor-saturated bark and bark crust that grain finished brisket simply cannot replicate.
Cooking Tip: For smoked brisket, trim the fat cap to 1/4 inch, season generously with a simple salt and black pepper rub, and smoke at 225 to 250 degrees F fat side up over oak or post oak wood for 12 to 18 hours until the internal temperature reaches 200 to 205 degrees F and a probe slides through with zero resistance. Rest wrapped in butcher paper for at least 2 hours before slicing against the grain. For oven braising, sear all sides, then braise in beef broth, onions, and garlic at 300 degrees F covered for 4 to 5 hours. Perfect for Texas smoked brisket, Jewish-style braised brisket, brisket tacos, brisket sandwiches, or a holiday centerpiece.
A brisket from 100% grass fed cattle is one of the most rewarding cooks in all of barbecue and low and slow cooking. The time investment pays back tenfold in flavor, tenderness, and the satisfaction of serving something truly exceptional.
We ship your beef brisket frozen with dry ice in eco friendly insulated packaging straight to your door, so you always have a clean, trusted protein ready for your next big cook.
