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Additional information
From The Smoker
Reheating Smoked Brisket
What You Need
- 1 Hooser Reserve Smoked Brisket, thawed in the fridge overnight
- A stockpot big enough to cover it
- A kitchen thermometer
How To Do It
- Thaw it in the fridge, not on the counter and never in the microwave. A big brisket needs two full days.
- Leave it whole. Do not slice it until it is hot all the way through, because sliced brisket dries out in minutes.
- Bring a stockpot of water to a simmer at 165 degrees and submerge the unopened package. Leave it sealed.
- Give it 10 minutes per pound, so about 100 minutes for a 10 lb brisket, until it is soft and warm all the way through.
- Rest it 15 minutes, then slice across the grain about as thick as a pencil.
Ranch tip: It is already smoked and fully cooked, so all you are doing is warming it back up. It cannot overcook in 165 degree water, so an extra half hour while you finish the rest of dinner will not hurt it a bit. If you want the bark to firm up again, pull it out of the bag and give it 10 minutes on a sheet pan at 450 degrees. Whatever is left makes chopped beef sandwiches, and the trimmings belong in a pot of beans.
Hooser Reserve Smoked Brisket
Hooser Reserve Smoked Brisket, $300 each
A whole smoked brisket, done for you.
This is a whole Hooser Reserve brisket, smoked low and slow by One90 Smoked Meats, finished sous vide, and ready to heat and serve. Around 10 pounds of smoked brisket for a crowd without tending a fire all night.
Perfect for:
• Holidays and family gatherings
• Parties and tailgates
• Company events
• Anyone who wants brisket without the all-nighter
What to Expect:
• One whole Hooser Reserve brisket, about 10 lb smoked
• Smoked by One90 Smoked Meats and finished sous vide
• Arrives fully cooked and sealed
• Dry aged 21 days or longer
Why Hooser:
• Hooser Reserve, our Angus cross line
• Smoked by One90 Smoked Meats
• Grass and grain fed, no added hormones, no antibiotics
• Raised on our fourth-generation family ranch in Italy, Texas
Cooking Tip:
Leave it sealed in the bag. Bring a stockpot of water to 165°F and submerge the unopened package, 10 minutes per pound (about 100 minutes for a 10 lb brisket), until it is soft and warm all the way through. Rest 15 minutes, then slice against the grain.
Ordering:
• Sold whole, about 10 lb smoked
• Enter the number of briskets at checkout
• Pickup at the ranch or shipped anywhere in the United States
Price:
$300 each
$300.00 / each
48 in stock
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Delivery/Shipping Options:
Direct Shipping: Products ordered online are shipped via UPS. Rates will vary based on location.
City Drop Off: Enjoy our “Meat and Greet” Service. Fee Ranges From $20-$40 Depending On Mileage.
We deliver to the following cities:
- Corsicana
- Hillsboro
- Midlothian
- Waco
- Waxahachie
Store Pickup: Orders can be picked up at our Ranch Store, during normal business hours or by appointment, located at 2408 Hamrock Rd, Italy, TX 76651.
Pick ups are generally available from 8:00 AM to 3:30 PM Monday through Friday. After Hours & Weekends By Appointment.
Call or Text Tori With Questions: 903-519-0848
