American Style Beef Packer Brisket For Low & Slow Cooks:
As we have all seen the American people are world leaders when it comes to cooking on the Barbeque as they have the perfect weather & a massive selection of cattle to choose from that are very similar in size & shape. They have Packer Brisket readily available to buy off the shelf in supermarkets & specialist stores. The UK & Europe does not have the same demand as yet because it is growing market, & because of this, many places don’t cut this correctly & carry them in stock.
One of the hardest cooks to get right for a beginner is the Full Beef Packer Brisket, Our Grass Fed Briskets don’t have the same amount of intramuscular fat as the American grain fed ones but, they do have a great flavour. We cut our Packer Briskets & other American style Barbecue cuts specifically for low & slow cooking. We have now made Packer Brisket available to buy online delivered direct to your door for low & slow cooking, & we also supply separately as wholesale orders to restaurants.
This is why Sherwood Foods is now becoming a more popular place to shop for Barbeque meat cuts.
We have had our meat cuts used in competitions at the highest level in the UK & Europe with many top ten results & a few wins, so this proves that with the right methods, recipes & skills…. you’ll make great Barbecue at home with this Grass Fed Beef Brisket & other cuts.
How our Beef Packer Brisket is cut & prepared.
Down in the South of Ireland our expert butchers have created our Boneless Beef Packer Brisket to save our customers time & money when buying a Brisket of Beef online. They have cut this as a 5 bone brisket & left the top of the brisket on, they have removed much of the excess fat around the top point, the underneath of the Brisket Flat has had the majority of the underneath decal fat & gristle removed. We have left on a certain amount of the “Fat Cap” as this helps to keep the piece moist during those long cooks.
There is intramuscular fat in the grass-fed beef but not as much as grain-fed beef, this is mainly up at the point end where the Packer Beef Brisket is thicker. The internal fat helps to keep the piece moist during the long cooks, it also increases the flavour of the Grass-Fed Beef. Once you have your Beef Brisket at home & are making final preparations for your cook, you can then decide how far you want to trim your Brisket?!
Some people like to really trim them back to make them very lean, most prefer our specification & trim very little off after for even better value for money. There are many places where you can buy Brisket of Beef, but not many that will offer the right cut & not over trimmed. Most supermarkets are looking to appeal to their customers with very lean beef as it would appear better in the packets.
Good beef has to have a certain amount of fat in or on the meat to help it remain moist & give the extra flavour, this is very true of Grass-fed steers & heifer cattle.
The Beef Packer Brisket comes from the chest area & would be the same as a “Bone-in Breast of Lamb” without the long boneless flap section on it. The size of our Briskets range from 4-9 kilos (average size 6-7 kilos) depending on the size of the cattle. We keep to one grade of cattle when cutting our Briskets, but there is a fluctuation in size & have separated them for you to choose which size suits, also this gives a fairer deal when buying Beef Brisket online.
As well as making a great Barbecue meat, our Briskets are ideal when you want to make salt beef for delicious thick slices for lunch or the classic salt beef bagels. The Beef packer Brisket is terrific to roll into an “oven buster” joint for a slow oven cook to give a really tender braising joint.
At Sherwood Foods we believe in giving value & more meat for your money, without sacrificing quality or specification. When it comes to a Sherwood Beef Packer Brisket you get minimal waste, a good-sized piece from top-grade beef with the right fat confirmation that has been competitively priced. Having all the inner decal fat removed allows for the seasonings to penetrate the meat.
We have created our Beef Packer Brisket for the Outdoor BBQ enthusiasts that enjoy American style meat cuts cooking them “low n’ Slow”.
A very popular piece that makes delicious tender slices full of Smokey flavour with an excellent bark on the outside or using the point to make amazing “Brisket Burnt Ends”.
Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. We have excellent stock to choose from here with access to large numbers that gives us a wonderful opportunity to create our consistent “restaurant quality” tasty products.
Our select Irish Beef is a wonderful source of protein, vitamins & minerals that help towards a balanced diet. We vacuum seal the Sherwood Beef Packer Brisket immediately when produced to ensure that you get all the natural flavour & moisture locked into your piece to give you the best results possible. The clear recyclable vacuum pouches are helping to reduce our carbon footprint by our customers recycling responsibly.
The packaging protects the beef when it is stocked with us & during transit to your door to arrive in perfect condition for easy storage in your fridge/freezer. See about the Bord Bia Guide To Meat & or the information about the Irish Food Board standards of our beef.
Enjoy cooking your Sherwood Beef Packer Brisket from our locally sourced cattle, we know you will love the flavour & enjoy sharing this with family & friends. There are some great Barbecue rubs & seasonings on the market, click the link Excellent Rubs for BBQ for a quality range that can be delivered to your door. Enjoy our Irish Grass-fed Beef.
As we are very social, why not join us over on Social Media & we will share your pictures, recipes videos, stories etc with our followers. Your home cooked Low and Slow Beef Packer Brisket posts on Social Media helps other followers to recreate your juicy slices of brisket & get the best results. We see your posts easier when you tag us (we get notifications) & can comment, like & use our Hashtags to help boost its visibility on Instagram, Twitter & our Facebook Page.
Have fun smoking your Beef Brisket & enjoy sharing great smoked meat sliced beef with friends & family. Great food is meant to be shared!
Sherwood Foods Hashtags: #ourbrandisapromise #abrandisapromise #moremeatfym
An expert preparing Beef Packer Brisket
Information For Your Beef Brisket Storage & Preparation At Home
Your Beef Packer Brisket is vacuum packed from fresh & is frozen after packing to keep all the natural juices inside the beef.
Storing your Beef Packer Brisket:
Keep your Brisket in its vacuum sealed bag.
Frozen: -18°c up to 2 years
Fresh: +3°c (bottom drawer in domestic fridge) 21 days. Longer if lower temperature
How to defrost a Beef Packer Brisket:
The best way to defrost your Beef Brisket is to leave it in the vacuum bag, place into your fridge at the coldest part (usually in the draw at the bottom) & leave to thaw or ” Temper Out” naturally. The thawing process should take between 3-5 days depending on the weight of your Beef Brisket. The bag will also hold the moisture in the beef much longer, giving a far better flavour & result after cooking.
Why do we thaw meat out slowly?
The slow process of thawing out allows the ice crystals formed in the cells of the meat to collapse without damaging the cells & changing the texture or taste of the meat. This is the best way to get meat that is a good as the day it was packed. Defrosting your Beef Brisket this way helps to prevent the natural bacteria in meat reproducing & spoiling the meat
How to prepare Beef Packer Brisket before cooking:
- Remove your Brisket from the fridge 4-8 hours before smoking, leave it in the vacuum sealed bag at an ambient temperature
- Open the bag, remove your Brisket & pat down with paper towel to remove excess juices
- Season the meat on both sides & place on a wooden board for 2 hours letting the meat breathe & to absorb the seasonings.
- MORE INFORMATION ON BEEF PACKER BRISKET
-
American Style Beef Packer Brisket For Low & Slow Cooks:
As we have all seen the American people are world leaders when it comes to cooking on the Barbeque as they have the perfect weather & a massive selection of cattle to choose from that are very similar in size & shape. They have Packer Brisket readily available to buy off the shelf in supermarkets & specialist stores. The UK & Europe does not have the same demand as yet because it is growing market, & because of this, many places don’t cut this correctly & carry them in stock.
One of the hardest cooks to get right for a beginner is the Full Beef Packer Brisket, Our Grass Fed Briskets don’t have the same amount of intramuscular fat as the American grain fed ones but, they do have a great flavour. We cut our Packer Briskets & other American style Barbecue cuts specifically for low & slow cooking. We have now made Packer Brisket available to buy online delivered direct to your door for low & slow cooking, & we also supply separately as wholesale orders to restaurants.
This is why Sherwood Foods is now becoming a more popular place to shop for Barbeque meat cuts.
We have had our meat cuts used in competitions at the highest level in the UK & Europe with many top ten results & a few wins, so this proves that with the right methods, recipes & skills…. you’ll make great Barbecue at home with this Grass Fed Beef Brisket & other cuts.
How our Beef Packer Brisket is cut & prepared.
Down in the South of Ireland our expert butchers have created our Boneless Beef Packer Brisket to save our customers time & money when buying a Brisket of Beef online. They have cut this as a 5 bone brisket & left the top of the brisket on, they have removed much of the excess fat around the top point, the underneath of the Brisket Flat has had the majority of the underneath decal fat & gristle removed. We have left on a certain amount of the “Fat Cap” as this helps to keep the piece moist during those long cooks.
There is intramuscular fat in the grass-fed beef but not as much as grain-fed beef, this is mainly up at the point end where the Packer Beef Brisket is thicker. The internal fat helps to keep the piece moist during the long cooks, it also increases the flavour of the Grass-Fed Beef. Once you have your Beef Brisket at home & are making final preparations for your cook, you can then decide how far you want to trim your Brisket?!
Some people like to really trim them back to make them very lean, most prefer our specification & trim very little off after for even better value for money. There are many places where you can buy Brisket of Beef, but not many that will offer the right cut & not over trimmed. Most supermarkets are looking to appeal to their customers with very lean beef as it would appear better in the packets.
Good beef has to have a certain amount of fat in or on the meat to help it remain moist & give the extra flavour, this is very true of Grass-fed steers & heifer cattle.
The Beef Packer Brisket comes from the chest area & would be the same as a “Bone-in Breast of Lamb” without the long boneless flap section on it. The size of our Briskets range from 4-9 kilos (average size 6-7 kilos) depending on the size of the cattle. We keep to one grade of cattle when cutting our Briskets, but there is a fluctuation in size & have separated them for you to choose which size suits, also this gives a fairer deal when buying Beef Brisket online.
As well as making a great Barbecue meat, our Briskets are ideal when you want to make salt beef for delicious thick slices for lunch or the classic salt beef bagels. The Beef packer Brisket is terrific to roll into an “oven buster” joint for a slow oven cook to give a really tender braising joint.
At Sherwood Foods we believe in giving value & more meat for your money, without sacrificing quality or specification. When it comes to a Sherwood Beef Packer Brisket you get minimal waste, a good-sized piece from top-grade beef with the right fat confirmation that has been competitively priced. Having all the inner decal fat removed allows for the seasonings to penetrate the meat.
We have created our Beef Packer Brisket for the Outdoor BBQ enthusiasts that enjoy American style meat cuts cooking them “low n’ Slow”.
A very popular piece that makes delicious tender slices full of Smokey flavour with an excellent bark on the outside or using the point to make amazing “Brisket Burnt Ends”.
Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. We have excellent stock to choose from here with access to large numbers that gives us a wonderful opportunity to create our consistent “restaurant quality” tasty products.
Our select Irish Beef is a wonderful source of protein, vitamins & minerals that help towards a balanced diet. We vacuum seal the Sherwood Beef Packer Brisket immediately when produced to ensure that you get all the natural flavour & moisture locked into your piece to give you the best results possible. The clear recyclable vacuum pouches are helping to reduce our carbon footprint by our customers recycling responsibly.
The packaging protects the beef when it is stocked with us & during transit to your door to arrive in perfect condition for easy storage in your fridge/freezer. See about the Bord Bia Guide To Meat & or the information about the Irish Food Board standards of our beef.
Enjoy cooking your Sherwood Beef Packer Brisket from our locally sourced cattle, we know you will love the flavour & enjoy sharing this with family & friends. There are some great Barbecue rubs & seasonings on the market, click the link Excellent Rubs for BBQ for a quality range that can be delivered to your door. Enjoy our Irish Grass-fed Beef.
As we are very social, why not join us over on Social Media & we will share your pictures, recipes videos, stories etc with our followers. Your home cooked Low and Slow Beef Packer Brisket posts on Social Media helps other followers to recreate your juicy slices of brisket & get the best results. We see your posts easier when you tag us (we get notifications) & can comment, like & use our Hashtags to help boost its visibility on Instagram, Twitter & our Facebook Page.
Have fun smoking your Beef Brisket & enjoy sharing great smoked meat sliced beef with friends & family. Great food is meant to be shared!
Sherwood Foods Hashtags: #ourbrandisapromise #abrandisapromise #moremeatfym
An expert preparing Beef Packer Brisket
- RECIPES & HOW TO COOK A BEEF PACKER BRISKET
- HOW TO STORE, DEFROST & PREPARE BEEF PACKER BRISKET
-
Information For Your Beef Brisket Storage & Preparation At Home
Your Beef Packer Brisket is vacuum packed from fresh & is frozen after packing to keep all the natural juices inside the beef.
Storing your Beef Packer Brisket:
Keep your Brisket in its vacuum sealed bag.
Frozen: -18°c up to 2 years
Fresh: +3°c (bottom drawer in domestic fridge) 21 days. Longer if lower temperatureHow to defrost a Beef Packer Brisket:
The best way to defrost your Beef Brisket is to leave it in the vacuum bag, place into your fridge at the coldest part (usually in the draw at the bottom) & leave to thaw or ” Temper Out” naturally. The thawing process should take between 3-5 days depending on the weight of your Beef Brisket. The bag will also hold the moisture in the beef much longer, giving a far better flavour & result after cooking.
Why do we thaw meat out slowly?
The slow process of thawing out allows the ice crystals formed in the cells of the meat to collapse without damaging the cells & changing the texture or taste of the meat. This is the best way to get meat that is a good as the day it was packed. Defrosting your Beef Brisket this way helps to prevent the natural bacteria in meat reproducing & spoiling the meatHow to prepare Beef Packer Brisket before cooking:
- Remove your Brisket from the fridge 4-8 hours before smoking, leave it in the vacuum sealed bag at an ambient temperature
- Open the bag, remove your Brisket & pat down with paper towel to remove excess juices
- Season the meat on both sides & place on a wooden board for 2 hours letting the meat breathe & to absorb the seasonings.
