We made a smoked wild mushroom spice rub from dried local mushrooms + shallots, garlic, paprika, thyme, mustard, and more to season these Black Angus beef briskets that we slow smoked over cherry tree wood.
Fully cooked, these smoked briskets are ready to eat or simple to heat and serve hot (see easy instructions below). Make it a meal by serving alongside our Lemon-Pepper Risotto Mix and Kimchi Sesame Navy Beans
each piece about 2 - 2.5 lbs. Keep refrigerated or freeze for longer storage.
Optional Heating Instructions: Your brisket is fully cooked. If you'd like to serv it warm, remove brisket from its packaging and rest on the rack of a roasting pan. Cover the bottom of the pan with stock, wine, beer, or water then cover the pan with a "tent" of tin foil sealed tightly around the pan's edges. Heat oven to 350F, then warm the brisket until the internal temp reaches about 185F for slicing or over 215F for fall-apart pulling. Exact timing depends on how cold it is going into the oven.
Ingredients: beef brisket, shallots, mixed dehydrated local mushrooms, brown sugar, garlic, onion powder, salt, pepper, paprika, thyme, rosemary, mustard powder.
Contains soy and dairy.