Full Packer Brisket, 6.5kg - 7.5kg

£95.00

Our full ‘Packer’ Brisket is untrimmed and spec’d for barbecuing and smoking. This is the same meat that you’ll find in our rolled brisket but nothing is trimmed or rolled - just a giant slab of succulent, melt-in-your-mouth deliciousness!

Taken from grass-fed slow-grown beef, this brisket is packed with flavour. Cook it ‘low and slow’ and it will easily shred, pull or fall apart - just how you like it!

Briskets have two distinct halves. The thick half is called the ‘Point’ and the thin end is called the ‘Flat’. Our full packer is uncut and includes both the Point and the Flat. We also sell the Points and Flats separately.

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 full ‘Packer’ Brisket is untrimmed and spec’d for barbecuing and smoking. This is the same meat that you’ll find in our rolled brisket but nothing is trimmed or rolled - just a giant slab of succulent, melt-in-your-mouth deliciousness!

Taken from grass-fed slow-grown beef, this brisket is packed with flavour. Cook it ‘low and slow’ and it will easily shred, pull or fall apart - just how you like it!

Briskets have two distinct halves. The thick half is called the ‘Point’ and the thin end is called the ‘Flat’. Our full packer is uncut and includes both the Point and the Flat. We also sell the Points and Flats separately.

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:
Whole Brisket, Untrimmed

Origin:
NI / Ireland

Fermentation:
Wet

Packaging:
Vacuum

 

Smoking Method:

Ingredients:

1 x iDevour Full Packer Brisket, Grass Fed

37g black pepper 

23g salt 

1tsp Paprika 

1tsp Garlic granules

1/2 tsp Onion granules 

1/2 tsp Cayenne pepper  

  1. Trim any thick fat from your brisket, leaving a small amount of fat on the top. Side the fat aside, you will use this later.

  2. Remove all silver skin from the underneath.

  3. Next, mix all the rub ingredients (above) and massage them into the brisket, all over

  4. Heat your smoker to around 120ºC-135ºC (250f - 275f). If you use a kamado-style smoker you should include both heat deflectors for indirect cooking.

  5. Once heated, place your brisket in the smoker and close the lid.

  6. Don't look at it for at least the first 3 hours, just let it smoke away.

  7. After this, you can spritz any parts that need it with beer, stock, or apple cider vinegar every hour or so.  

  8. Once the bark is set and it looks nice and dark, (usually around 80ºC (175f) internal temperature) wrap it with butcher’s paper and some beef tallow or butter.

  9. Place the wrapped brisket back in the smoker let it cook until it feels soft like butter, usually around 93ºC (198f). 

  10. Remove the brisket from the smoker, keeping it wrapped in butcher paper, and add a layer of cling film.

  11. Place the brisket into a cooler or box to rest (we like to also wrap it in towels for additional insulation!).

  12. Rest 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

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