We rubbed pasture-raised Black Angus beef briskets with our house-made spice blend before slow smoking 'em over cherry wood, peach wood, and hickory.
And we finished these briskets under a glaze we made blending smoked Guajillo pepper, Amaretto, cherry concentrate, molasses, dried apples, local peaches, 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.
Small Piece range from .5-.95 lb each
Large Piece range from 1 - 1.5 lbs each
Fully cooked. Keep refrigerated or freezer for longer storage.
Ingredients: beef brisket, brown sugar, Amaretto, garlic, onion powder, paprika, cracked black pepper, cumin, guajillo, cherry concentrate, molasses, dried apple peel, chili powder, ginger powder, coriander.
2. Preheat oven to 350F. 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 120-150 minutes. 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 165F. Remember, the brisket is already fully cooked, but heating to this internal temperature helps ensure that it’s warm and tender throughout. Allow it to rest for about 15 minutes before slicing.