Grass Run Farms®
100% Grass Fed and Finished Beef, Produced in the USA
We're proud to source the best grass fed and grass finished beef (in the world) from Grass Run Farms®. Their collaboration of generational farmers raise cattle the way generations before them did, resulting in great tasting American beef. Grass Run Farms® cattle never receive grain, animal by-products, antibiotics, or added hormones.
New to our Grass Run Farms® catalog and straight from the "Meat Smoking Hall of Fame" is our whole beef brisket. Like all Grass Run Farms® cuts, this brisket is Grass-Fed, Grass-Finished, and graded USDA Choice.
Grass Run Farms® Smoked Brisket
Prep Time: 30 minutes
Cook Time: Approximately 6-7 hours.
Times will vary, depending upon the size of the brisket.
Servings: 1/2 lb per person
Ingredients
- 1 whole Grass Run Farms Beef Brisket, fat trimmed to preference
- 4 1/2 tsp Kosher salt
- 3 Tbs brown sugar
- 2 Tbs paprika
- 4 tsp granulated garlic
- 4 tsp ground mustard
- 3 tsp finely ground pepper
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp dried thyme
Instructions
1. Place the brisket on a work surface, so the fatty side is on the bottom. Trim any silver skin and excess fat from the brisket. Flip the brisket over, and trim the fat to 1/4 inch before seasoning.
2. Add kosher salt, brown sugar, paprika, granulated garlic, ground mustard, ground pepper, coriander, cumin, and dried thyme to a bowl. Mix well.
3. Apply the seasoning liberally and evenly to the top, bottom, and sides of the brisket.
3. Place a cooling rack onto a large tray. Place the brisket onto the rack, cover with cling wrap, and place in the refrigerator overnight.
4. Preheat the smoker to 225° F and place the brisket in the smoker with the point side (thicker side) toward the firebox. Insert a temperature probe, close the lid, and smoke until the internal temperature reaches 165° F.
5. Once 165° F has been reached, wrap the brisket in barbecue paper and place it back into the smoker until the internal temperature reaches 200° F.
6. Remove the brisket from the smoker at 200° F and let it rest, fully wrapped, for 30 minutes. When ready to serve, slice against the grain. Enjoy!
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