GRAIN Finished Brisket

What it's good for: 

Smoke it at 225 to 250 degrees for 12 to 16 hours until it hits 200 degrees internal and probes like butter. Wrap it in butcher paper around 165 degrees to push through the stall. Rest it for at least an hour before slicing, longer if you can wait.

No smoker? Braise it in a Dutch oven at 300 degrees for 4 to 5 hours with beef broth and aromatics. Or slow roast it covered in the oven until it falls apart. It's a forgiving cut as long as you give it time and heat.

Slice the flat against the grain. The point can be pulled or chopped. Leftovers make good sandwiches, tacos, hash, or pretty much anything else you can think of.

Here's what you're getting:

This brisket comes from cattle that are pasture-raised, eating forage from day one. They get grain for the last few weeks, which adds the marbling and rich beef flavor that makes brisket worth the time it takes.

That life on pasture means better nutrition from regenerative farming practices like rotational grazing. Better for the animals, better for the land.

Brisket comes from the chest of the animal, one of the most worked muscles there is. Dense connective tissue and good fat content are exactly what make it worth the time. The collagen breaks down over long, low heat into rich, silky texture that keeps the meat moist and the bark on a smoked brisket worth fighting over. Grain finishing adds consistent marbling and fat distribution that helps brisket stay juicy through a long cook without drying out.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator for 24 to 48 hours since this is a large cut and needs the time. Once thawed, cook within 1 to 2 days. Cooked brisket keeps well in the refrigerator for 3 to 4 days and reheats well with a little braising liquid or beef broth to keep it from drying out.