Beef Belly Brisket, Untrimmed, 1.5kg - 2kg
Our "Beef Belly Brisket' is untrimmed and suitable for smoking, asado live fire and braising low and slow.
This unusual cut comes from the fore quarter flank, right next to the Vacio. It can also be called a naval end brisket.
Enjoy the texture and flavour of brisket with a reduced cooking time!
Aged for a minimum of 21 days.
Our "Beef Belly Brisket' is untrimmed and suitable for smoking, asado live fire and braising low and slow.
This unusual cut comes from the fore quarter flank, right next to the Vacio. It can also be called a naval end brisket.
Enjoy the texture and flavour of brisket with a reduced cooking time!
Aged for a minimum of 21 days.
Our "Beef Belly Brisket' is untrimmed and suitable for smoking, asado live fire and braising low and slow.
This unusual cut comes from the fore quarter flank, right next to the Vacio. It can also be called a naval end brisket.
Enjoy the texture and flavour of brisket with a reduced cooking time!
Aged for a minimum of 21 days.
Type:
Brisket Point, Untrimmed
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Smoking Method:
Ingredients:
1 x IDevour Beef Belly Brisket, Grass Fed
Black pepper
Sea salt
IDevour Beef Tallow
Heat your smoker to 250f (we like to use lumpwood charcoal)
Trim any thick fat from your beef belly brisket, leaving a small amount of fat on the top and beneath
Add equal parts salt and black pepper - lots of it!
Add smoking wood to your smoker (we love cherry)
Set the smoker up for indirect cooking
Close the lid and allow the smoke to build for around 10 mins
Place the beef belly brisket into the smoker and leave for 1.5 hours - don’t be tempted to check it!
Continue smoking until you reach an internal temperature of 175f and form a nice bark on the outside
When the beef belly brisket reaches an internal temperature of 175f, pull it from the smoker, add some iDevour beef tallow and wrap it in butchers paper
Place the wrapped beef belly brisket back in the smoker and let it cook until it feels soft like butter, usually around 210f
Remove the beef belly brisket from the smoker, keeping it wrapped in butcher paper, and add a layer of tin foil
Place the beef belly brisket into a cooler or box to rest (also wrap in towels for additional insulation!) OR hot hold in your oven at 65ºC.
Rest in the cooler (or oven) for at least 2-3 hours.
Nutrients
(Typical per 100g)
Energy: 1053 kJ/252 kcal
Fat: 20g
Carbohydrate: 0g
Fibre: 0g
Protein: 21g
Salt: 0.2g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
