West Country PGI Grass Fed Pastrami Brisket (Pre-Cured)

Use the same recipe for Pastrami as our recipe for the perfect brisket

Smoking a grass-fed brisket can be a rewarding experience, offering a rich, deep flavor that’s slightly different from grain-finished beef due to the leaner meat and potentially more pronounced beef flavor. Grass-fed brisket typically has less fat than grain-finished brisket, which means it can dry out more easily if not cooked properly. Here’s a guide to help you achieve a deliciously smoked grass-fed brisket:

1. Choose the Right Brisket

Look for a brisket with good marbling even if it’s leaner than its grain-fed counterpart. Marbling is key to flavor and juiciness.

NB We only select suitable briskets for home smoking

2. Prepare the Brisket

• Trimming: Trim the fat cap to about ¼ inch thick. This is important to ensure that there’s enough fat to keep the brisket moist during the long smoking process, but not so much that it prevents smoke and seasoning from penetrating the meat.
• Seasoning: Apply a generous amount of your chosen rub. A simple rub of salt and black pepper (Texas-style) can work wonders, though you might also include garlic powder, onion powder, or paprika for added flavor. Cover the brisket evenly on all sides.

3. Preheat Your Smoker

Preheat your smoker to 225-250°F (107-121°C). This low and slow approach is crucial for breaking down the tough connective tissues without drying out the meat.

4. Smoke the Brisket

• Fat Side Up or Down? There’s debate about whether to smoke brisket fat side up or down. The general consensus for most smokers is fat side up, allowing the fat to render and naturally baste the meat during the cook. However, if your heat source is from the top, fat side down can protect the meat from getting too hot.
• Wood Choice: For grass-fed brisket, woods like oak, hickory, or mesquite are great choices, providing a strong smoke that complements the robust flavor of the beef.
• Smoking Time: Expect to smoke the brisket for about 1 to 1.5 hours per pound of meat. However, don’t rely solely on time; use a meat thermometer to know when it’s done. The brisket is ready when the internal temperature reaches around 195-205°F (90-96°C), and it feels tender when probed.

5. Rest the Brisket

Once the brisket reaches the desired internal temperature, remove it from the smoker and let it rest. Wrap it in butcher paper or aluminum foil, then a towel, and place it in a cooler (without ice) to rest for 1-2 hours. This step allows the juices to redistribute throughout the meat, making it more tender and flavorful.

6. Slice and Serve

Slice the brisket against the grain into thin slices. Slicing against the grain shortens the muscle fibers, making the meat easier to chew.

Additional Tips:

• Keep the Lid Closed: Resist the temptation to open the smoker frequently. Keeping the lid closed maintains a consistent temperature.
• Moisture: To combat the leaner nature of grass-fed beef, consider placing a water pan inside your smoker to help maintain moisture during the cooking process.
• Patience is Key: The low and slow smoking process can’t be rushed. The time it takes for your brisket to perfectly tenderize can vary, so patience is essential.

By following these steps and tips, you should be able to smoke a delicious grass-fed brisket that’s tender, flavorful, and satisfying. Enjoy the process and the delicious results!