Brisket Point, Untrimmed, 4kg - 4.5kg
Our Brisket Point is untrimmed and spec’d for barbecuing and smoking.
Briskets have two distinct halves. The thick half is called the ‘Point’ and the thin end is called the ‘Flat’.
We also sell the Full Packers, and Flats.
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 Point is untrimmed and spec’d for barbecuing and smoking.
Briskets have two distinct halves. The thick half is called the ‘Point’ and the thin end is called the ‘Flat’.
We also sell the Full Packers, and Flats.
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 Point is untrimmed and spec’d for barbecuing and smoking.
Briskets have two distinct halves. The thick half is called the ‘Point’ and the thin end is called the ‘Flat’.
We also sell the Full Packers, and Flats.
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
Smoking Method:
Ingredients:
1 x IDevour Brisket Point, 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 brisket, leaving a small amount of fat on the top
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 brisket into the smoker and leave alone for 3 hours - don’t be tempted to check it!
Continue smoking after 3 hours until you reach an internal temperature of 175f and form a nice bark on the outside
When the brisket reaches an internal temperature of 175f, pull it from the smoker, smother in iDevour beef tallow and wrap in butchers paper
Place the wrapped brisket back in the smoker let it cook until it feels soft like butter, usually around 198f
Remove the brisket from the smoker, keeping it wrapped in butcher paper, and add a layer of tin foil
Place the brisket into a cooler or box to rest (also wrap in towels for additional insulation!) OR hot hold in your oven at 70ºC.
Rest in the cooler (or oven) for at least 4 hours.
Nutrients
(Typical per 100g)
Energy: 905 kJ/ 218 kcal
Fat: 16g, of which saturates: 6.7g
Carbohydrate: 0g, of which Sugars: 0g
Protein: 18g
Salt: 0.13g
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
