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Brisket
Full, smoked beef brisket, sliced.
Delivered vacuum-packed, already sliced, the whole brisket serves 10 to 12 people. Prepared over a wood fire pit for 12 to 14 hours, seasoned with our combination of classic barbecue spices and our signature rub. Delicious and decadent, this brisket is the epitome of Low&Slow barbecue.
Preparation: plunge the bags directly into hot water for 15 to 20 minutes and serve. Eat immediately after opening the bags.
INGREDIENTS: Beef brisket, Salt, Sugar, Pepper, Mustard, Spices, Dehydrated garlic, Onion, Butter (milk).
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Depending on the mood - limited edition.
- Regular price
- $125.00
- Unit price
- per
Shipping calculated at checkout.
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Quebec Beef
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Brined 48h
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Wood smoked
Simplicity tastes much better.
Easy to prepare, delivered right to your door, what more could you want for a BBQ feast?
One product, 100 opportunities.
The inseparables
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Brisket and smoked baked potato
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Brisket and grilled vegetables
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Brisket and smoked Brussels sprouts
Questions for the chef.
How is the meat prepared?
How is the meat prepared?
The meat is prepared over a wood fire between 12 and 14 hours.
- type of wood, brine how long, all relevant information to know about it + link to article
In what form is the meat delivered?
In what form is the meat delivered?
The meat is delivered vacuum packed.
- in a Hello Fresh? style refrigerated box
What are the conservation methods at home?
What are the conservation methods at home?
- how long will it keep in the fridge?
- how long can it be kept in the freezer?
- tips and tricks (can the meat become less tender if it stays too long in the fridge for example, if so how long and tips if there are any), etc
What is the best way to prepare it at home?
What is the best way to prepare it at home?
To prepare the meat, immerse the bags directly in hot water for 15 to 20 minutes and serve. Eat immediately after opening the bags.
For ideas on simple and tasty side dishes, you can find inspiration here.
How to cook a brisket?
How to cook a brisket?
To cook a beef brisket, follow these general steps:
- Preparation: Trim excess fat from the surface of the brisket, leaving about ¼ inch (0.6 cm) of fat. Season generously with salt, pepper and your favourite spices.
- Rest: Let the seasoned meat rest for several hours, or even overnight, in the refrigerator to allow the flavours to penetrate the meat.
- Preheat the oven, smoker or barbecue to a low temperature, around 225-250°F (110-120°C).
- Slow cooking: Place the brisket on a rack, with a dish underneath to catch the juices. Cook on low for about 1 hour and 15 minutes per pound (or 2 hours and 30 minutes per kilo), until the internal temperature reaches 195-203°F (90-95°C). You can also wrap the meat in aluminum foil or parchment paper after the first few hours of cooking to conserve moisture.
- Resting: Remove the brisket from the oven, smoker or barbecue and let it rest for at least 30 minutes, wrapped in foil or a towel, to allow the juices to redistribute into the meat.
- Slicing: Cut the brisket against the grain into thin or thick slices, as you prefer.
- Serve the brisket with your favourite toppings and sauces.
Cooking methods may vary depending on equipment and personal preference, but the key to tender, flavourful brisket is slow and steady cooking at low temperatures.