Brisket is juicy, tender, and full of flavour but only for those that have the patience (and willpower) to cook it slowly at low temperatures. They're large, juicy cuts with lots of marbling that are often used to make corned beef or pastrami. Our grass fed and finished beef briskets are from our friends at Heritage Cattle Co. located in Keene, Ontario. Their free-range cattle are raised on a 100% vegetarian diet without the use of added antibiotics or hormones. Wondering what is so special about grass fed beef? Grass fed beef is leaner, firmer, higher in antioxidants and vitamins, and has twice as many omega-3 fatty acids as grain fed beef - but we think that it tastes better too.

COOKING TIP: Every great barbecue pit master has their own recipe for brisket but they all agree that patience is the most important ingredient for a great brisket. Briskets have a lot of connective tissue and fat that renders down when cooked slow and low to become buttery soft, tender meat. If you decide to cook it in a smoker, rub it with salt and pepper first and smoke it for about 1.5 hours per pound of brisket at 225℉. Another option would be to brine it, steam it, and slice it up as deli-style pastrami.