Fire up the BBQ and invite some friends to enjoy the most exquisite grass-finished flavor ever. There is no comparison.
A message from Dustin -
This is the point only. A grass-fed brisket is leaner than the industrially produced variety. I have the flat cut out and leave the point to ensure you're getting the best finished product possible. If you plan to barbecue yours, here are a few tips to make it perfect:
- Rub with your favorite spices
- 250 degrees with frequent spritzing - I prefer apple cider. Be sure to use a water pan to keep moisture in your pit.
- Foil wrap at the stall (about 160 degrees) - add 1 cup tallow. (message me, I can help you out with this). BTW - foil wrapping is not cheating. Plenty of pro's do it. Don't let some YouTuber con you into feeling guilty for using foil!
- Rest inside a cooler until it hits 140.
Plan on about 8-10 hours from the time you put it on until the time you serve. Enjoy!
Then there's THIS amazing thing you can do with brisket - Corned Beef From Scratch Recipe