The Brisket – A classic BBQ cut

Brisket is the pinnacle of American BBQ. Only smoked " low & slow " for many hours does it become tender and highly flavorful. To achieve the best possible results, we use only select cuts for our prime beef brisket . In the " full packer " cut, the breast has more fat and may need to be trimmed.

Properties of the brisket

The beef brisket , or brisket , lies below the cross rib and consists of three parts: the brisket point , the brisket core , and the afterbrisket . Our brisket is cut from the brisket core and features a prominent layer of fat, the " fat cap ," between the lean flat and the marbled point .

Black Forest Prime Beef – Our premium beef

To meet even the highest quality standards, we developed our "Black Forest Prime Beef." Under this seal, we age selected top-quality heifers, which offer particularly juicy meat thanks to their high fat content and fine fibers. Our heifers, crosses between Hinterwälder and Angus cattle, are fed exclusively on meadow forage and grain and are dry-aged for up to eight weeks after slaughter in our in-house salt chamber.

Raising our cattle

Our beef comes exclusively from our own herd and from regional partners within a maximum of 60 km. With our own feed and short transport routes, we ensure animal-friendly husbandry and stress-free slaughter for high-quality meat.

Preparation of Beef Brisket

Brisket on the Grill/Smoker – In 7 Steps

1. It is best to season the brisket with a BBQ rub of your choice the day before.
2. Prepare an indirect zone on the grill, ideally around 110°C.
3. Add smoking chips to the embers. For a gas grill, wrap the chips in aluminum foil, pierce them several times, and place them over the burner.
4. Insert a core temperature probe into the brisket and smoke indirectly until it reaches approximately 70°C.
5. Wrap the brisket tightly in parchment paper and aluminum foil and add a splash of apple juice. Continue cooking until it reaches an internal temperature of approximately 88-92°C.
6. Pierce the brisket with a fork and twist to test if the meat is tender.
7. Let the brisket rest in the oven at approximately 50°C for 30 minutes before serving. Slice thinly against the grain and serve.

How to cook brisket in the oven – in 7 steps

Without smoke, the taste remains different; liquid smoke or smoked salt are alternatives.

1. It is best to season the brisket with a BBQ rub of your choice the day before.
2. Insert a core temperature probe into the brisket and place it in the oven at approximately 110 °C.
3. When the internal temperature reaches approximately 70°C, tightly wrap the brisket in parchment paper and aluminum foil and add a splash of apple juice. Cook until it reaches 88-92°C.
4. Pierce the brisket with a fork and twist to test if the meat is tender.
5. Let the brisket rest for 30 minutes at approximately 50°C before serving. Slice thinly against the grain and serve.

Brisket core temperature

The internal temperature measurement of brisket serves as a guideline. The goal is to break down the connective tissue and tenderize the meat. The brisket should be between 88°C and 92°C.