We rubbed pasture-raised Black Angus beef briskets with our house-made spice blend before slow smoking 'em over cherry wood, peach and hickory.
And we finished these briskets under a glaze we made blending local Doud's Orchard pears, Guajillo pepper, molasses, dried apples, red wine vinegar, and more.
Fully cooked, these glazed briskets are ready to eat right out of the package or simple to heat and serve hot (see heating instructions below).
Serve alongside our Local Mushroom Risotto Mix topped with Bacon Bits.
Each piece is about 1-1.5 lbs, Not sliced. Keep refrigerated or freeze for longer storage.
Heating instructions: These briskets are fully cooked and ready to eat right out of the package. If you'd like to serve it hot, here's how we recommend warming it up.
1. Remove brisket from the packaging and let rest at room temp for about 30-60 minutes.
2. Preheat oven to 325F. Place brisket in a shallow roasting pan on a roasting rack.
3. Cover the bottom of the pan with water or beef stock or a combination with beer, cider, wine.
4. Cover the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Heat for approximately 12-15 minutes per pound. Exact heating time will depend on how cold the brisket is when it goes into the oven. (In a rush? Slice the brisket before heating it to decrease heating time.)
5. The final internal temperature of the brisket should reach around 135-140F. Remember, the brisket is already fully cooked, but heating to this internal temperature helps ensure that it’s warm throughout. Allow it to rest for about 15 minutes before slicing.
2. Preheat oven to 325F. Place brisket in a shallow roasting pan on a roasting rack.
3. Cover the bottom of the pan with water or beef stock or a combination with beer, cider, wine.
4. Cover the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Heat for approximately 12-15 minutes per pound. Exact heating time will depend on how cold the brisket is when it goes into the oven. (In a rush? Slice the brisket before heating it to decrease heating time.)
5. The final internal temperature of the brisket should reach around 135-140F. Remember, the brisket is already fully cooked, but heating to this internal temperature helps ensure that it’s warm throughout. Allow it to rest for about 15 minutes before slicing.
Ingredients: beef brisket, sea salt, brown sugar, pears, Guajillo pepper, cherry juice concentrate, red wine vinegar, garlic, shallot, molasses, onion powder, black pepper, cumin, dried apple peel, paprika, chili powder.