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Smoked Meat Brisket

With our love for smoked meat, and a process that takes about 2 weeks from start to finish, its only logical that we use the best quality of everything that goes into our preperation.
From our herbs and spices, to the wood we use and most importantly our briskets. We use Prime Angus beef (No growth promotants, antibiotics, animal by-products or
GMO feed products are used) mainly because it has a good amount of fat that slowly renders into the meat which helps endure the long smoking process.

Shelf Life

  • 30 days in the vacuum seal (in the fridge)
  • 4 days out of the seal (in the fridge)
  • 2-3 times max reheating (steaming)
  • 3 months is the desired limit to keeping your brisket in the freezer, more than 3 month can cause freezer burn.
  • If frozen, do not thaw completely before heating as doing so will purge all juices from the brisket.
  • Never, ever microwave your brisket!

Preparation Sliced Brisket

Option 1 Boiling Water Method. ( Keep Packet Closed / Sealed)

  1. In a pot, bring water to a gentle simmer.
  2. Place sealed bag of smoked meat in the simmering water and heat for 15 to 20 minutes.
  3. Remove brisket from the vacuum seal.
  4. Pile it high on rye bread topped with yellow mustard, with a side of pickle ofcourse.

Preparation Unsliced Brisket

Option 1 Steamer Method (Best Method)

  1. Set steamer to its highest setting and wait for it to attain its peak.
  2. Remove brisket from the vacuum seal and only slice off what you plan to eat and proceed to steam.
  3. Place the piece or pieces of brisket in the steamer and let it steam for approximately 1 hour to an hour and a half. A good indicator of readiness is to pierce the brisket with your carving fork again. If you have no resistance, then the brisket is ready.
  4. Remove brisket and place on a cutting board. Use a sharp slicing knife . The key to slicing any piece of meat and retaining its tender juiciness is to slice against the grain. This cuts through the muscle fibers, shortening them and making the meat seem more tender by giving you less to chew through.
  5. Pile it high on rye bread topped with yellow mustard, with a side of pickle ofcourse.

Remember, if you’re not planning to eat this brisket in one sitting, don’t pre-slice it. Only slice off what you’re eating today and leave the rest whole. This will help to keep it moist for longer.

Option 2 Oven Method

  1. Set your oven to preheat to 400-450˚ F.
  2. Prepare a deep pan (approximately 3 inches deep) by filling it with one inch of water.
  3. Place a cooking rack inside the pan that provides enough height to prevent the brisket from coming into direct contact with water.
  4. Remove brisket from vacuum seal and place it directly on the rack.
  5. Use a carving fork and gently pierce the brisket prior to placing in the steamer to get an understanding of the brisket’s resistance.
  6. Cover the entire pan with aluminum foil, creating an air-tight seal preventing steam to escape.
  7. Place pan in the oven and leave it for approximately 2 hours. A good indicator of readiness is to pierce the brisket with your carving fork again. If you have no resistance, then the brisket is ready.
  8. Remove brisket and place on a cutting board. Use a sharp slicing knife . The key to slicing any piece of meat and retaining its tender juiciness is to slice against the grain. This cuts through the muscle fibers, shortening them and making the meat seem more tender by giving you less to chew through.
  9. Pile it high on rye bread topped with yellow mustard, with a side of pickle ofcourse.

Remember, if you’re not planning to eat this brisket in one sitting, don’t pre-slice it. Only slice off what you’re eating today and leave the rest whole. This will help to keep it moist for longer.

Ak Cafe LLC

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