Our whole USDA Prime beef brisket comes in all of its unadulterated natural glory. It’s what’s known as the packer’s cut—untrimmed with a top cap of fat, a layer of meat called the point, another layer of fat, and a large piece of meat called the flat.
And that is the preferred way championship pit masters like their briskets. As the brisket smokes for long, slow hours, the fat renders and bastes both layers of meat as it cooks, resulting in the tenderest, juiciest, and most flavorful brisket imaginable.
Our briskets are coated with a peppery dry rub that takes well to the base of mesquite smoke, accented with the perfume of apple wood for light top notes of flavor.
When Lobel’s goes on the road for special events and food festivals, this is the brisket we take with us to share with hungry fans. It never fails to create a clamor and a stir among new devotees who line up for a taste—and maybe again for a second or even a third taste.
Pre-heat oven to 300°F. Remove brisket from outer wrapping. Lay the brisket on a piece of aluminum foil large enough to enclose brisket completely. Pull up all sides of the foil to make a pouch. Add 4 tablespoons of water to the bottom of the pouch. Wrap foil loosely around the brisket to form the pouch and seal edges tightly. Place brisket in pouch on a cookie sheet and place in the oven. Heat until the brisket’s internal temperature reaches 165°F, approximately 90 minutes. Use caution when opening the foil pouch; steam will be released.
USDA Prime Beef Brisket; Coated With Seasonings: Apple Cider Vinegar, Water, Salt, Garlic, Black Pepper, Vegetable Oil, Worcestershire Sauce (Distilled White Vinegar, Molasses, Water, Sugar, Onions, Anchovies, Salt, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract), Brown Sugar, Cayenne Pepper, Allspice, Marjoram.