Our beef has some tremendous flavor. However, the brisket is a bit of a sore point for some people. Lots of people who try it based on their "Texas brisket" recipes have not have much success. Grass finished beef fat cooks a little differently, and grass finished beef sometimes has less fat than grain finished.
The people who have had the best results with our briskets are the ones who cook it in the crock pot or oven, low and slow, for a long time. However, here's a smoker recipe by one of our customers who worked at it for 3 briskets in a row until he got it right.
Again, this is a public service announcement for BRISKET EXPERTS: Please, don't let your pride get in the way. Please research grass-finished brisket recipes before cooking. It is not the same, and usually requires a lot more slow and low time, just like our roasts and stew meat.
GRASS FED BRISKET RECIPE by BOOMER, Zachary, LA customer:
Thaw and season brisket how you want the night before. Bring smoker up to temp of 275 for 30 minutes before you put the brisket on. Maintain at 275.
When the brisket gets to a temperature of 160, wrap it tightbly in foil or butcher paper. Put back on the smoke to finish it.
Bring the brisket internal temp to 210 before you take it off. Let rest for 15-20 minutes before cutting.
Total cooking time- around 10 hours.
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