BRISKET WITHOUT THE RISK IT.

Thaw it out, heat it up, chow it down.
Spending all day carefully smoking a brisket can be fun and rewarding. You know what is neither fun nor rewarding? Having a group of hungry guests anxiously awaiting dinner while the sun is going down and the brisket is who-the-hell-knows how far from being ready.

Enter the Certified ONYA® Smoked Brisket: Cooked low and slow for 20 hours with real hardwood smoke, we took the hassle and guesswork out of brisket so you can sit back, relax, and know that a perfectly smoked, incredibly juicy dry-aged brisket is only a preheated oven away. Seasoned with our super secret brisket seasoning, each smoked brisket is carefully and closely trimmed by expert craft butchers so you’re not paying for a bunch of excess trimmings that would only feed your garbage (or dog, if it’s lucky). Ready when you are, this smoked brisket takes the pressure off of hosting without sacrificing that iconic BBQ eating experience.

Worth noting, a brisket loses approximately 40-50% of its raw or "green" weight during the smoking process, due to water evaporation and fat rendering. This means that, for example, a 6lb smoked brisket is comparable to an 11-12lb raw brisket.

When determining portions, brisket is rich and filling, and generally 8oz (.5lbs) of cooked brisket is a good rule-of-thumb portion size, meaning a 6lb smoked brisket should feed up to 12 people.

Heating Instructions:
This product ships frozen, so plan ahead to ensure you have enough time to properly thaw the brisket.

Thaw the Brisket: Place the Smoked Brisket in your refrigerator in its original packaging for at least 48 hours ahead of when you plan to serve it, allowing it to slowly thaw.
Prep the Brisket: Remove the brisket from its vacuum sealed packaging. If time allows, let it sit on the counter at room temperature for 30-60 minutes to allow it to come up in temperature, which can help it heat more evenly
Wrap it: Place the brisket on a large baking sheet with heavy-duty aluminum foil. Add a splash of liquid - about 1/4 cup of beef broth, apple juice, or even water - to keep it moist. Wrap it tightly in foil to trap the steam and prevent it from drying out.
Heat it: Pre-heat your oven to 275 degrees fahrenheit and heat the brisket until it reaches about 160F internal temperature. We've found that it takes about 20 minutes per pound to reach the target temperature. If you have more time, you can also put it in the oven at a lower temperature for several hours.
Rest and serve: While it is still wrapped in foil, allow the brisket to rest for 10-15 minutes after removing it from the oven. Slice against the grain and dig in!

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