Brisket Pieces Marinated - Choose your Rub
We have a grass fed Angus beef brisket that we sous vide for around 36 hours. We then cut this up into smaller pieces and marinate in our smokey bbq rub. Size is approximately 900-1000 grams.
We do a variety of different marinades and most if not all are gluten free too.
HOW TO COOK UP OUR SOUS VIDE BRISKET PIECES.
Re-heating these can be done in a variety of ways.
Remove brisket piece from the bag and place into a tray and cover with foil.
Oven: 120-140 d for 60 mins approx
Airfryer: 120-140 for 45-60 mins approx.
BBQ: You can, but make sure you place it away from direct heat and do it nice and slow.
Smoker: Yes, these are great and keep your temp nice and low at your 120 and smoke it up, the meat will absorb the smoke and when all nice and soft. Serve. Usually 60mins but just check.
Great sliced and put on a burger, or you can pull it aswell. Or simply serve with a nice creamy mash too.
When you order you can choose a variety of marinades.
Mustard Seeded Rub
BBQ Smokey Rub
Smokey Maple Flake Marinade
Herb Chilli Garlic Rub.
We have a grass fed Angus beef brisket that we sous vide for around 36 hours. We then cut this up into smaller pieces and marinate in our smokey bbq rub. Size is approximately 900-1000 grams.
We do a variety of different marinades and most if not all are gluten free too.
HOW TO COOK UP OUR SOUS VIDE BRISKET PIECES.
Re-heating these can be done in a variety of ways.
Remove brisket piece from the bag and place into a tray and cover with foil.
Oven: 120-140 d for 60 mins approx
Airfryer: 120-140 for 45-60 mins approx.
BBQ: You can, but make sure you place it away from direct heat and do it nice and slow.
Smoker: Yes, these are great and keep your temp nice and low at your 120 and smoke it up, the meat will absorb the smoke and when all nice and soft. Serve. Usually 60mins but just check.
Great sliced and put on a burger, or you can pull it aswell. Or simply serve with a nice creamy mash too.
When you order you can choose a variety of marinades.
Mustard Seeded Rub
BBQ Smokey Rub
Smokey Maple Flake Marinade
Herb Chilli Garlic Rub.
We have a grass fed Angus beef brisket that we sous vide for around 36 hours. We then cut this up into smaller pieces and marinate in our smokey bbq rub. Size is approximately 900-1000 grams.
We do a variety of different marinades and most if not all are gluten free too.
HOW TO COOK UP OUR SOUS VIDE BRISKET PIECES.
Re-heating these can be done in a variety of ways.
Remove brisket piece from the bag and place into a tray and cover with foil.
Oven: 120-140 d for 60 mins approx
Airfryer: 120-140 for 45-60 mins approx.
BBQ: You can, but make sure you place it away from direct heat and do it nice and slow.
Smoker: Yes, these are great and keep your temp nice and low at your 120 and smoke it up, the meat will absorb the smoke and when all nice and soft. Serve. Usually 60mins but just check.
Great sliced and put on a burger, or you can pull it aswell. Or simply serve with a nice creamy mash too.
When you order you can choose a variety of marinades.
Mustard Seeded Rub
BBQ Smokey Rub
Smokey Maple Flake Marinade
Herb Chilli Garlic Rub.
