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Fully Cooked Texas Style Brisket

Image of Fully Cooked Texas Style Brisket
Non-Member Price:
$147.32
($36.83/lb)
Member Price:
$139.95
5% Off
($34.99/lb)
Variety:
Pasture Raised

Weight Range: 2.5-3.5 lbs

This brisket is pre-smoked. Steven Raichlen Planet BBQ starts with a whole packer brisket, rub it with plenty of coarse salt, black pepper, and spices, then smoke it low and slow over smoldering oak for umpteen hours. The result: crusty bark, fork-tender meat, luxurious slices of barbecue fit for royalty. Bonus: Your whole house will smell like you stayed up all night tending your smoker or will smell like your favorite barbecue joint. (Don’t worry: Your secret is safe.) Make sure to hold back some leftovers for awesome brisket hash for breakfast or killer sandwiches for lunch. 

Ingredients: Beef Brisket, Salt, Pepper, Spices, Garlic

Heating Instructions: 

**Defrost the brisket in the refrigerator overnight or until thawed. Preheat the oven to 250°. Meanwhile, remove the packaging and place the brisket, fat side up, on a wire rack on a rimmed baking sheet on the middle rack of the oven. Cook until heated through (the internal temperature should be 130°), about 60 minutes. Slice the brisket across the grain. Serve at once. 

Reviews
Cooking Instructions
Cooking methods
Bake
Wine pairings
Cabernet Sauvignon, Riesling, Zinfandel
Defrost the brisket in the refrigerator overnight or until thawed. Preheat the oven to 250°. Meanwhile, remove the packaging and place the brisket, fat side up, on a wire rack on a rimmed baking sheet on the middle rack of the oven. Cook until heated through (the internal temperature should be 130°), about 60 minutes. Slice the brisket across the grain. Serve at once.
Planet Barbecue by Steven Raichlen
Planet Barbecue by Steven Raichlen

On the days you need dinner in a pinch, look no further than the smokehouse favorites from Steven Raichlen’s Planet BBQ. These chef-approved dishes are ready to heat and eat — all the hard work (including the low and slow wood smoking) has been done for you. From Texas-Style Brisket and hickory infused Duroc Pork Ribs, to Dry Aged 28 Day Burgers and Smoked Brisket Sausages these BBQ classics keep everyone coming back for more.

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