Beef brisket is a smokehouse classic and great for a backyard smoked barbecue or indoor braising!
This cut comes from the cow's breast, a muscle that the animal uses quite often, making it relatively tough. Although beef brisket is one of the tougher cuts of meat, it can become a tender and satisfying piece of beef with incredible flavor with time and effort.
**With the Smoked Brisket that we offer, Drover Hill Farm has done most of the work for you! Just heat it low and slow, and you get that great smokehouse flavor without the hours and hours of tending to a smoker.
You can cook beef brisket in many different ways, but the best method is to cook it low and slow. For example, try braising or smoking it at a low temperature for 8 to 12 hours. If braised in a vegetable stew, the meat should cook for at least three hours to absorb liquid from the vegetables and break down collagen fibers in the meat.
It has a large fat cap, and some people, although not all, trim the fat cap before cooking. If untrimmed, keep the fat side down when cooking to prevent it from rendering (melting) and washing away seasoning. If cooked fat side down, a uniform bark can form, and the brisket will look and taste beautiful. The fat cap also acts as a shield against direct heat, keeping the brisket moist.
As with all the beef at Drover Hill Farm, it has zero artificial preservatives, is pasture-raised, dry-aged, and they never use hormones, steroids, or antibiotics. They treat their cattle ethically. When you purchase from them, you can feel confident that you're getting the best meat they have to offer.
Try It With:
Cabbage, Apple, and Radish Coleslaw
Simple Macaroni and Cheese