Fossil FarmsFossil FarmsFossil Farms

Angus Beef Brisket | 12 lb

$103.00

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Angus Beef Brisket is perfect for braising, smoking or BBQing. This cut of meat is versatile and easily holds rubs and marinades, creating deep flavors. This brisket is trimmed for maximum yield, while still leaving a modest fat cap attached, and is ready to cook.

We like to rub a generous amount of classic BBQ spices all over the Angus Beef Brisket before smoking it low and slow over fragrant hardwood. After 10-12 hours on the smoker, the meat will have a beautiful crust and be melt-in-your-mouth tender, yet still full off flavorful juices.

A smoked Angus Beef Brisket is heaven sliced onto a potato bun and topped with BBQ sauce and cole slaw, or stacked next to braised collard greens and homemade mac & cheese. Another one of our favorite applications is making corned beef. Brine the brisket and cook down for the most scrumptious corned beef you've ever tasted, or take it a step further and make homemade pastrami.

These steaks are sourced from our Local Angus Beef program, where Black Angus cattle are raised all across the Northeast by a collection of family-owned farms. Our farm partners have a strong focus on sustainability and animal welfare, raising cattle on open pastures where they are free to graze. This process, in turn, produces only the best product--flavorful, tender, exquisite beef cuts across the board.

 

 

Out of stock

Angus Beef Brisket is perfect for braising, smoking or BBQing. This cut of meat is versatile and easily holds rubs and marinades, creating deep flavors. This brisket is trimmed for maximum yield, while still leaving a modest fat cap attached, and is ready to cook.

We like to rub a generous amount of classic BBQ spices all over the Angus Beef Brisket before smoking it low and slow over fragrant hardwood. After 10-12 hours on the smoker, the meat will have a beautiful crust and be melt-in-your-mouth tender, yet still full off flavorful juices.

A smoked Angus Beef Brisket is heaven sliced onto a potato bun and topped with BBQ sauce and cole slaw, or stacked next to braised collard greens and homemade mac & cheese. Another one of our favorite applications is making corned beef. Brine the brisket and cook down for the most scrumptious corned beef you've ever tasted, or take it a step further and make homemade pastrami.

These steaks are sourced from our Local Angus Beef program, where Black Angus cattle are raised all across the Northeast by a collection of family-owned farms. Our farm partners have a strong focus on sustainability and animal welfare, raising cattle on open pastures where they are free to graze. This process, in turn, produces only the best product--flavorful, tender, exquisite beef cuts across the board.

 

 

Fossil Farms Traditional Corned Beef and Cabbage

traditional corned beef and cabbage

Download printable .pdf file.

This traditional St. Patrick’s Day corned beef and cabbage is simple to make and ready within 3 hours. While the meat simmers, you will have time to get the celebration started! Warning; you may have to host St. Patrick’s Day every year thereafter.

Ingredients
1 pc Fossil Farms Naturally Raised Angus Beef Brisket
1 box Spicely Organic Pickling Spice, or 1 jar pickling spice
2 ea. onion, cut in quarters
3 ea. large carrots, cut in 1⁄2 inch rounds
1 ea. green cabbage, cut in 2 inch squares
8 ea. medium sized red potatoes, cut in quarters 
Salt and pepper

 1⁄2 ea. stick of butter

Directions
Remove brisket from package and pat dry. Place brisket in large pot and add water to cover the meat by one inch. Add the pickling spice and onions to the pot, and simmer for 2 hours. Do not boil. Add carrots and potatoes and cook for 30 minutes. Add cabbage, cook for 15-20 minutes. Remove the vegetables from liquid, and place in a serving bowl, adding butter for extra flavor. Season with salt and pepper, if needed. Remove the brisket from the pickled water, and slice thin 1⁄4 inch.

Fossil Farms Smoked Brisket, Texas Style

Serves a lot

Download printable .pdf file.

There are a million different BBQ rubs and recipes on the market. In Texas, good BBQ is all about the meat and the smoke. This recipe is incredibly simple, but the most important ingredient is patience. You can’t rush good barbecue.

Ingredients
1 ea. Fossil Farms Local Angus Brisket
1⁄2 c Kosher salt
1⁄2 c Medium coarse black pepper
1⁄2 c vinegar based hot sauce such as Crystal
1⁄2 c water
Oak & Hickory wood
Butcher paper or aluminum foil

Directions
1. Set up a fire for indirect heat between 250F-275F- preferably with an offset smoker using a combination of oak and hickory wood.
2. Trim brisket of any excess fat. You want fat, but if there is anything crazy hanging off, you can get rid of it.
3. Liberally season with equal parts of salt and coarse black pepper.
4. Fill a plastic mist bottle with equal parts hot sauce and water. For a different flavor, you can use Worcestershire or apple cider. You can also just use water. The function is to help keep surface moisture on the meat during a very long cook time.
5. Place brisket in your smoker with the fat end closest to your fire.
6. The brisket will take between an hour and an hour and a half PER POUND depending on the consistency of your fire. Smoke for 5-6 hours untouched. After that time, begin spritzing the meat every hour to help the brisket stay moist on the outside. Once you are happy with the color and “bark” on the outside, tightly wrap the brisket in butcher paper or aluminum foil and put back in the cooker.
7. If you maintain a steady low temperature, the brisket should be ready after about 12 hours. The meat will be very forgiving and will be noticeably soft. Allow the brisket to rest off the heat (still wrapped) for an hour before serving. Slice against the grain.

Customer Reviews

Based on 15 reviews
87%
(13)
7%
(1)
7%
(1)
0%
(0)
0%
(0)
R
Richard Movens
The Best Angus Brisket EVER !

I was searching for a pre trimmed packer angus brisket when I came across the Fossil Farms web site . I did some research on them and was quite pleased and felt I could trust them to deliver what they promised. I was absolutely correct! The quality was beyond my expectations and it was beautifully trimmed! I injected it , dry rubbed it and then smoked it for about 13 hours and Let it rest in my igloo cooler! The results were overwhelmingly EXCELLENT !!! My family and friends that came over for Labor Day RAVED about the Great Taste, Tenderness and the JUICINESS and Quality of the Brisket !!!!!! It all wouldn’t have been POSSIBLE without the SUPERIOR cut of BRISKET from FOSSIL FARMS !!! Thanks to Everyone at Fossil Farms !! I’ll certainly be ordering more !!!

g
greg thompson
Fabulous!

I put in the oven at 220 degrees for six hours then onto my Weber kettle at 225-230 degrees for approximately six hours. I wrapped it in butcher paper when it hit 160-170 degrees. It was tender, juicy, and full of flavor. Our party of eleven ate their fill with plenty left over. Unanimous vote to do it again!

A
Anthony Redmond

Angus Beef Brisket | 12 lb

D
David Bryan

Excellent service and the brisket was amazing. Thank you all.

A
Aaron Mailey
Meh

Slightly above average quality for a premium price.

Customer Reviews

Based on 15 reviews
87%
(13)
7%
(1)
7%
(1)
0%
(0)
0%
(0)
R
Richard Movens
The Best Angus Brisket EVER !

I was searching for a pre trimmed packer angus brisket when I came across the Fossil Farms web site . I did some research on them and was quite pleased and felt I could trust them to deliver what they promised. I was absolutely correct! The quality was beyond my expectations and it was beautifully trimmed! I injected it , dry rubbed it and then smoked it for about 13 hours and Let it rest in my igloo cooler! The results were overwhelmingly EXCELLENT !!! My family and friends that came over for Labor Day RAVED about the Great Taste, Tenderness and the JUICINESS and Quality of the Brisket !!!!!! It all wouldn’t have been POSSIBLE without the SUPERIOR cut of BRISKET from FOSSIL FARMS !!! Thanks to Everyone at Fossil Farms !! I’ll certainly be ordering more !!!

g
greg thompson
Fabulous!

I put in the oven at 220 degrees for six hours then onto my Weber kettle at 225-230 degrees for approximately six hours. I wrapped it in butcher paper when it hit 160-170 degrees. It was tender, juicy, and full of flavor. Our party of eleven ate their fill with plenty left over. Unanimous vote to do it again!

A
Anthony Redmond

Angus Beef Brisket | 12 lb

D
David Bryan

Excellent service and the brisket was amazing. Thank you all.

A
Aaron Mailey
Meh

Slightly above average quality for a premium price.

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Angus Beef Brisket | 12 lb

$103.00