SMOKED BRISKET

Product Description:

Immerse your taste buds in the delicious world of BBQ with our 18-Hour Hickory-Smoked Sous Vide Brisket. This offering is more than just a meal; it's a tour de force in the world of smoked meats and represents the culmination of Master Chef Rosendale's expertise. This brisket is the embodiment of culinary craftsmanship, showcasing the delicious harmony of low-temperature smoking and precision sous vide cooking. The result? An irresistible, melt-in-your-mouth experience, bursting with rich, smoky flavors and enticing aromas.

Product Details:

Each brisket is vacuum-sealed and fully cooked, ensuring peak flavor, texture, and nutrition while maintaining the utmost safety. We start with a carefully trimmed brisket, which is then lovingly rubbed with our proprietary spice blend. The brisket is then smoked for 18 hours using Virginia Shag Hickory, resulting in an authentic, deep, rich smoky flavor and a stunning pink smoke ring when sliced.

Our briskets are handcrafted, achieving an award-winning smoked brisket flavor that any operator can showcase as genuine smoked beef brisket. This un-sauced culinary gem is ready to heat, serve, and allows for complete creativity in crafting signature dishes and specialty sauces to accompany.

Each whole brisket weighs at minimum 4.5 pounds, offering plenty of savory enjoyment. 

Re-Heating Instructions:

Sous Vide (in a bag): Have vacuum sealed bag at room temperature approximately 2.5 hours ahead of serving.  DO NOT REMOVE BRISKET FROM THE BAG. 

Need a roasting/aluminum pan that will fit the whole brisket, fill with water a little less than halfway, then place in oven to preheat to 250^oF.  (At least half of the brisket should be submerged in the water bath so adjust the amount of water needed as more coverage will heat the meat more evenly.)  When the oven reaches temperature, place vacuum bag in the water bath for two hours, rotating top to bottom every 30 minutes. (If the meat is completely submerged, rotation is not necessary.)  The meat will be ready when it is tender to the touch.  Be careful not to pierce the bag while heating.  Let it rest for 10 minutes before carving.

Carving Instructions:

The brisket has 2 muscles so it needs to be sliced correctly.   Otherwise, the meat will be tough. 

The flat part of the brisket is known as the "FLAT".  Because it is leaner, it should be cut thinner (against the grain).  Slices should be about 1/4 of an inch or about the width of a number 2 pencil.

Slice the FLAT half way through the brisket, then turn the brisket 90 degrees to slice the "POINT".  The POINT slices should be thicker, about 3/8 of an inch.   

Eat or freeze within 7 days.