Brisket Point – Single serving 200 g The "point" is the richest and most marbled part of the brisket. Its high intramuscular fat content makes it the most prized cut among connoisseurs. It's cooked long and slow using the "Grandma's" or Texas crunch technique: very low temperature, extended cooking time with aromatic herbs. The collagen transforms completely into gelatin, the fat becomes buttery and perfectly digestible, and the smoke remains subtle, balanced, and deeply aromatic. Reheating instructions:
Submerge the sealed sachet in water at 180°F (82°C) for a minimum of 20 minutes.
The longer you cook it (30, 45, or even 60 minutes), the more the fat relaxes and the meat becomes juicier and more tender. Patience is richly rewarded. When you open it, the texture is melt-in-your-mouth.
It's best enjoyed with a fork – just a touch of fleur de sel is enough to enhance the flavor. Weight: 200 g (±10 g)
Smoked product cooked using the Carbon BBQ method.
Very limited inventory: only 6 or 7 "point" portions are produced per whole brisket.
Shipped frozen – Can be stored in the freezer for 12 months.
Submerge the sealed sachet in water at 180°F (82°C) for a minimum of 20 minutes.
The longer you cook it (30, 45, or even 60 minutes), the more the fat relaxes and the meat becomes juicier and more tender. Patience is richly rewarded. When you open it, the texture is melt-in-your-mouth.
It's best enjoyed with a fork – just a touch of fleur de sel is enough to enhance the flavor. Weight: 200 g (±10 g)
Smoked product cooked using the Carbon BBQ method.
Very limited inventory: only 6 or 7 "point" portions are produced per whole brisket.
Shipped frozen – Can be stored in the freezer for 12 months.
** This standardized product is available in small quantities **