Brisket

Pre’s new 38 oz brisket is the perfect size for a home cook to handle but large enough to please a crowd. Serve it smoked, as burnt ends, in a sandwich... the opportunities are endless with this cut. Grab some sides like mac and cheese and coleslaw, and you've got a great spead for the party.

Grass fed and finished | Pasture raised | No added hormones or antibiotics | Certified Paleo | Whole30 Approved | Keto Certified | Non-GMO Project Verified

How to Cook the Perfect Grass Fed Brisket Roast

  1. Pat dry. Coat with your favorite dry rub and/or salt, wrap in foil and let sit for up to 12 hrs. in fridge. Remove from fridge 30 mins. before cooking.
  2. Preheat oven to 300°F. Place on a rack inside a roasting pan. Loosely cover brisket with foil sheets. Bake 2 ½ hrs.
  3. Open the foil and let bake uncovered for 45 mins. to an hour more, then check thickest part of the brisket with a meat thermometer for 195—205°F internal temperature. Remove from oven.
  4. Rest for 30 minutes. Slice and serve.

Brisket Temperature Chart

Internal Temperature Time

195—205°F

Average 2 1/2 to 3 hours

Use a food thermometer to check for the coolest spot. Let the brisket rest for 30 minutes. To serve, slice brisket against the grain into thin strips.

Show Nutrition

Serving size 4 oz (112g)

Servings per container 9.5

CALORIES 160
Amount / Serving % DV*

Total Fat 7g

9%

Saturated Fat 2.5g

13%

Sodium 60mg

3%

Cholesterol 60mg

20%

Total Carbohydrate 1g

0%

Dietary Fiber 0g

0%

Total Sugars 0g

 

Protein 23g

 

Vitamin D 0ug

0%

Calcium 10mg

0%

Iron 2.4mg

15%

Potassium 410mg

8%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

FEATURED RECIPE

Smoked
Brisket

8–10 servings

FEATURED RECIPE

Burnt Ends Smoked Brisket Nachos

8–10 servings

FEATURED RECIPE

Our Favorite Brisket BBQ Sauces

8–10 servings

WHERE'S THE BEEF?

The Flat & Point

Brisket is a cut of meat from the lower chest of the cattle. The brisket muscle supports about 60% of the body weight of cattle so there is a large amount of connective tissue. This means a longer cook time is important to break down the tissue to create a more tender bite.

The beef brisket subprimal is made up of two muscles, the flat and the point. The flat is typically leaner than the point, which has more fat. However, both of the muscles are separated by a layer of fat.

Brisket Flavor Profile

You'll Love This If You Are....

In the mood for a delicious roast, sandwich, or nachos!

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