Brisket flat delivers terrific flavor as long as you season it well and cook it slowly. Brisket meat is tough if cooked quickly, but when cooked slowly, the intramuscular fat melts and tenderizes the meat.
The long cooking process is ideal for delivering additional flavor to the beef. For the dry heat of smoking, apply a spice rub before cooking. For wet heat methods like braising or boiling, include aromatics and spices in the cooking liquid.
How to cook, recipe ideas found here.
The Local Reserve label indicates this product was raised on the Light Hill farm in middle Tennessee and embodies the true farm-to-table experience. It has been dry-aged to enhance the flavor and tenderness.
