Sliced Beef Brisket

Our barbecued brisket is cooked in a real pit, not an oven, and trimmed to leave just enough fat to ensure moist, tender meat. We enhance the flavor using a rub of just the right blend of spices, before the slow cooking begins. We slice it prior to vacuum-packing so all you have to do is warm it up. Choose the size right for you.

Heating & Serving

Remove wrapping, and pour any juices in the bag onto the meat in a covered baking pan (or use foil to seal pan). Keep the brisket slices close together and lined up so they don't dry out and be sure the fat side is up. Pour 8 ounces of water around the brisket and heat at 300 degrees for one and one half hours. Approximately fifteen minutes before serving time, pour half the sauce over the meat and continue heating. Warm the remaining sauce to serve on the side. If you choose, you may heat on the grill using the same general directions, but times may vary due to grill differences. Remember, with barbecue, the longer and slower it cooks, the more tender, but don't overdo it!