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Beef
Farmhouse Kitchen
Grass-Fed Wagyu Beef Brisket with Black Pepper Rub & Texas BBQ Sauce
Gluten-Free
Gluten-Free
Farmhouse Kitchen
Grass-Fed Wagyu Beef Brisket with Black Pepper Rub & Texas BBQ Sauce
$
20.00
/ Pound
20.00
1 lb
Add to Order
0
Subscribe
$
20.00
/ Pound
20.00
1 lb
Add to Order
0
Subscribe
Description
Texas grass-fed beef brisket, trimmed and ready for the pit. Rubbed with kosher salt and coarse black pepper — just the basics, just right — and paired with a house-made Texas BBQ sauce for serving. Perfect for slow smoking or oven roasting.
HOW TO SMOKE YOUR BRISKET
Fire Up the Smoker
- Preheat smoker to 235°F (113°C) — target cooking temp is 225°F (107°C).
- Use indirect heat.
- Add a water pan if your smoker allows.
Smoke the Brisket
- Place brisket over water pan or in indirect heat zone.
- Add 2 cups (4 oz) of wood at the start.
- Continue adding wood every 30 minutes for the first 2 hours.
- Check water level in the pan regularly.
- After 3 hours, flip brisket if color is uneven from top to bottom.
Wrap (Texas Crutch – Optional)
- When internal temperature stalls at 150–170°F, wrap brisket tightly in 2 layers of heavy-duty foil.
- Return to smoker or place in oven at 225°F.
- Wrapping helps push through the stall and retain moisture.
Check for Doneness
- Start checking around 195°F internal temp.
Brisket is done when:
- A probe slides in with little resistance.
- The meat jiggles like jelly.
- Final temp is usually around 203°F (95°C).
Rest (Faux Cambro)
- Place wrapped brisket in a cooler lined with towels or newspaper.
- Rest for 1 to 4 hours.
- Do not slice until internal temp drops to 150°F.
- Resting ensures juices redistribute and enhances tenderness.
Ingredients
Texas Grass Fed Beef, Black Pepper Rub, Texas BBQ Sauce
Supplier
Farmhouse Kitchen
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