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Free-Range Beef Brisket

Free-Range Beef Brisket

Our Brisket is sourced locally from Victorian farms, and is 100% free-range and grassfed to ensure the best quality. Enjoy a tasty and tender cut of beef from its finest.

200g per serve

Freerange, Grassfed, Victoria, Beef

This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Cook low for 8-10 hours until tender

Smoked brisket is a delicious and popular barbecue dish that's known for its tender, juicy, and flavorful meat. Smoking a brisket is a slow and low cooking process, so be prepared to invest some time. Here's a basic smoked brisket recipe to get you started:


1 whole beef brisket (10-15 pounds)
2 tablespoons kosher salt
2 tablespoons black pepper (coarsely ground)
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (adjust to taste)
Wood chips or chunks for smoking (hickory, oak, or mesquite are popular choices)

Smoker (charcoal, electric, or wood)
Meat thermometer
Aluminum foil
Drip pan

Trim the Brisket: Trim any excess fat from the brisket, leaving about 1/4 inch of fat on the surface.

Prepare the Rub: In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create your dry rub.

Apply the Rub: Generously coat the entire brisket with the dry rub, making sure to cover all sides evenly. You can pat it onto the meat to ensure it adheres well.

Prepare the Smoker: Preheat your smoker to a temperature of around 225-250°F (107-121°C). Add your wood chips or chunks to create smoke.

Smoke the Brisket: Place the brisket on the smoker grates, fat side up. Maintain a consistent smoking temperature, adding more wood chips as needed to maintain the smoke. The general rule of thumb is to smoke for about 1 to 1.5 hours per pound of brisket.

Monitor Temperature: You'll want to smoke the brisket until the internal temperature reaches around 195-203°F (90-95°C) in the thickest part of the meat. This can take anywhere from 8 to 16 hours, depending on the size of the brisket and the smoker temperature.

Wrap in Foil: Once the brisket reaches an internal temperature of about 160°F (71°C), you can choose to wrap it in aluminum foil to help it cook faster and keep it moist. This is known as the "Texas crutch." Some pitmasters prefer n

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