Full Packer Brisket Flat, Untrimmed, 2.5kg - 3kg
Our Brisket Flat is untrimmed and suitable for barbecuing, smoking or braising low and slow.
Briskets have two halves (obviously), the thick half is called the ‘Point’ and the thin end is called the ‘Flat’.
We also sell the Full Packers, and Points.
Aged for a minimum of 21 days.
Beer Pairing: Pale Ale (we like Lacada Rathlin Gold - brewed in Portrush)
Wine Pairing: 2021 Monastrell, Spain (red)
Our Brisket Flat is untrimmed and suitable for barbecuing, smoking or braising low and slow.
Briskets have two halves (obviously), the thick half is called the ‘Point’ and the thin end is called the ‘Flat’.
We also sell the Full Packers, and Points.
Aged for a minimum of 21 days.
Beer Pairing: Pale Ale (we like Lacada Rathlin Gold - brewed in Portrush)
Wine Pairing: 2021 Monastrell, Spain (red)
Our Brisket Flat is untrimmed and suitable for barbecuing, smoking or braising low and slow.
Briskets have two halves (obviously), the thick half is called the ‘Point’ and the thin end is called the ‘Flat’.
We also sell the Full Packers, and Points.
Aged for a minimum of 21 days.
Beer Pairing: Pale Ale (we like Lacada Rathlin Gold - brewed in Portrush)
Wine Pairing: 2021 Monastrell, Spain (red)
Type:
Brisket Point, Untrimmed
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Smoked, Braised and Shredded
Brisket Flat - Thai Style
Ingredients for the rub:
4 tbsp Salt
4 tbsp Sugar
3 tbsp Paprika
3 tbsp Onion granules
3 tbsp Garlic granules
3 tbsp Black Pepper
3 tbsp Chilli powder
3 tbsp Ground Coriander
Ingredients for the binder:
1 tbsp Lemon grass paste
1 tbsp Galangal paste
Ingredients for the braise:
2 tbsp cold pressed rapeseed oil
400g shallots, quartered
5 garlic cloves, smashed and chopped
500ml beef stock
200ml clear honey
250ml Sherry
70ml light soy sauce
70ml dark soy sauce
100g fresh ginger, grated/chopped
1 tbsp five-spice powder
2 large red chillies, roughly chopped
2kg iDevour beef brisket flat
Ingredients for the topping:
2 tbsp cold pressed rapeseed oil
150g unsalted peanuts
2 red chillies, sliced
Handful fresh coriander, roughly chopped
2 limes, cut into wedges
MAKE THE RUB
Add all the rub ingredients together and mix well
SMOKE
Heat your smoker to 300f with lumpwood charcoal, set up for indirect smoking
Trim the hard fat from the brisket, you can use that for homemade tallow
Mix the lemongrass paste and galangal paste and then rub them over the brisket, these will be a binder for the rub
Sprinkle a heavy coating of your homemade rub on all sides of the brisket
Place into your smoker and leave for 3hrs - do not disturb!
BRAISE
Add 2 tablespoons of cold-pressed rapeseed oil to your Dutch oven or cast iron pan with lid
Add the shallots and fry for a few minutes
Add the garlic and stir for 1 minute
Now add all the other braise ingredients and mix well
Drop the smoked brisket into the liquid, add the cover and leave for around 4hrs
SHRED
Use two forks to shred the meat apart and mix with the liquid
Lightly toast the peanuts in a small drizzle of cold-pressed rapeseed oil, allow to cool
Mix the toppings together
Add the toppings to the pot
Serve with jasmine rice and blow your mind!
Nutrients
(Typical per 100g)
Energy: 651 kJ/155 kcal
Fat: 7g, of which saturates: 2.5g
Carbohydrate: 0g, of which Sugars: 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