Your brisket has been cooked and frozen just before shipping, and can be stored frozen for up to 12 months. Once thawed, please consume within 3 days per the instructions below. For best results, thaw frozen items overnight under refrigeration.
Preheat the oven to 250°F. Moisten the meat with a bit of water or sauce. If using sauce, be careful not to let it burn during warming. Once barbecue has thawed, wrap it in heavy-duty tin foil, placing a small amount of water in the foil. Seal the foil tightly and place in a pan (baking or cake pan). Place in preheated oven. Heat for approximately 45 - 60 minutes or until the internal temperature reaches 140°F. For a firmer brisket “crust”, you may remove the aluminum foil and raise the oven temperature to 400°F for the last 10-15 minutes of heating. Slice with a sharp knife, serve and enjoy.
Place the brisket on a cutting board or surface with the fat layer on top. With a sharp knife, carve the brisket into thin slices (approximately ¼ inch), going against the grain (you should be able to see the direction of the grain on the bottom of the brisket). The side that is taller/thicker will be richer and have more marbling.