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