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Brisket is the breast. The muscles are lean and very well balanced with thick layers of fat. The Brisket’s versatility supports many preparations and cooking options: oven roasting, smoking and grilling, steaming, pot roasting, curing, and brining. The brisket is great for making Pastrami or a deep spice-rubbed barbecue.
Using mustard as a binder, this simply seasoned Brisket hits all the right notes through the rich flavor of the meat and the smokiness from apple wood chunks.
Corned Beef is best when slow-cooked, and is traditionally boiled to help tenderize the meat and draw out some of the excess salt used in the brining. Complete this classic St. Patrick's day meal with cabbage, carrots and potatoes flavored with the peppercorn spices of the beef.
Enjoy a signature recipe from our 2018 Partner of the Year winner, Becky Harlow Weed. This brisket recipe is perfect for a hot summer day spent with family and friends.
You can enjoy the deep, woodsy flavor of smoked brisket even without a smoker. Wood chips, a deep roasting pan, and aluminum foil come together to make your oven a makeshift smoker.
Robust red wine and aromatic herbs are slow cooked with hearty brisket for a Sunday night (or any night) meal you'll love.
Celebrate Irish heritage with this classic corned beef recipe. A long brining period yields a spicy and tangy corned beef that slices up beautifully.
