Beef Brisket

Beef brisket is the breast of beef, and just as the name suggests, that's where the cut sits. The full packer, or the complete brisket, is divided into point and flat. In the past, brisket was cut into slices about 8 to 10 cm thick and sold as beef brisket core for soup. Today, it's better used for a truly epic BBQ. The point is the fattier end of the brisket and, in our opinion, is best suited for the classic preparation of brisket. The flat can be used to make an excellent pastrami. So if you order a full packer, consider making two things out of it: one brisket and one pastrami.

Your Freyberger butchers its own beef. For this reason, we only offer a limited number of short ribs each week. To remedy this situation, we havefreezer boxHere you will almost always find our usual Freyberger quality, Fresh Frozen.

Beef brisket can be prepared using two different methods in the BBQ: low and slow or hot and fast. With the low and slow method, which takes place at around 90 to 110°C, you should allow 8-12 hours. If the ribs are prepared at 110 to 130°C, i.e. hot and fast, it takes 6-8 hours. The fat on the inside must be removed, but this is already done with our cut. If this is forgotten, it will become tough and dry. A particularly delicious dish made with brisket is pastrami. But just check out ourYouTube videoto.