Our smoked brisket is fully cooked, but not yet fork tender. In order to achieve an amazingly tender cut, we recommend a low and slow cooking process. Your smoked brisket should defrost for 24 hours before proceeding to the following steps.
- Preheat your oven to 200-250°F.
- Remove brisket from packaging.
- Place the brisket in a pot or dutch oven and submerge in liquid (water or beer). The liquid should submerge your brisket halfway.
- Cover your pot (or dutch oven) and place into the oven for 3 hours.
- Check every hour, and add additional liquid if the level drops.
- If the brisket is not fork tender after 3 hours, you can place it back into the oven for another 30 minutes.
- Repeat until desired tenderness is achieved.
- Remove from liquid, slice, and serve with your choice of BBQ sauce, coleslaw, potato salad, or mac and cheese!
Why Cook Low and Slow?
Tougher cuts of meat have lots of connective proteins that tighten up like rubber bands when heated quickly. However, these connective protein chains break down and melt when heated slowly. Fats in these cuts work much the same way with their high melting points. Heated slowly, the fat is liquified through a process called “rendering” which makes your meat juicy and tender. The science and art of slow cooked meat is worth taking the time to learn. A little extra knowledge and care along with high quality ingredients will enhance your next cookout (and impress your friends).