Title
Standing Stone Brisket, Grassfed
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Product Title: Brisket, AGA Certified Grass-Fed
Brand: Standing Stone (in partnership with NGM)
The Pitmaster’s Challenge A grass-fed brisket is a completely different animal than the standard grain-fed packer. While it may possess a smaller fat cap, the meat itself delivers a profound, mineral-rich beefiness that conventional brisket simply lacks. The fat is often yellow-tinted—a hallmark of the high beta-carotene levels found in fresh pasture. This cut is the ultimate reward for the patient smoker who prizes deep, authentic flavor over heavy, greasy marbling.
Why We Love It:
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Pure Flavor: Offers a robust, savory profile that holds up incredibly well against strong wood smoke like oak or hickory.
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Healthier Fats: The fat that renders down is rich in healthy Omega-3s and CLAs, making for a cleaner "mouthfeel" that isn't as heavy on the stomach.
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AGA Certified: Raised on open pasture for its entire life, ensuring you are smoking 100% clean beef with zero antibiotics or hormones.
💡 Cooking Recommendation: Moisture is Key. Grass-fed brisket is leaner than grain-fed, so it is less forgiving. We highly recommend the "Texas Crutch" method: smoke the brisket uncovered until it hits the "stall" (around 160°F), then wrap it tightly in butcher paper or foil—ideally adding a dollop of beef tallow inside the wrap—to power through to 203°F. This technique preserves moisture and ensures a tender, juicy result.
Product Title: Brisket, AGA Certified Grass-Fed
Brand: Standing Stone (in partnership with NGM)
The Pitmaster’s Challenge A grass-fed brisket is a completely different animal than the standard grain-fed packer. While it may possess a smaller fat cap, the meat itself delivers a profound, mineral-rich beefiness that conventional brisket simply lacks. The fat is often yellow-tinted—a hallmark of the high beta-carotene levels found in fresh pasture. This cut is the ultimate reward for the patient smoker who prizes deep, authentic flavor over heavy, greasy marbling.
Why We Love It:
-
Pure Flavor: Offers a robust, savory profile that holds up incredibly well against strong wood smoke like oak or hickory.
-
Healthier Fats: The fat that renders down is rich in healthy Omega-3s and CLAs, making for a cleaner "mouthfeel" that isn't as heavy on the stomach.
-
AGA Certified: Raised on open pasture for its entire life, ensuring you are smoking 100% clean beef with zero antibiotics or hormones.
💡 Cooking Recommendation: Moisture is Key. Grass-fed brisket is leaner than grain-fed, so it is less forgiving. We highly recommend the "Texas Crutch" method: smoke the brisket uncovered until it hits the "stall" (around 160°F), then wrap it tightly in butcher paper or foil—ideally adding a dollop of beef tallow inside the wrap—to power through to 203°F. This technique preserves moisture and ensures a tender, juicy result.