Beef Brisket Organic Røroskjøtt - NOK 350 per kg

Beef Brisket Organic Røroskjøtt

Two pieces totaling approx. 6-7kg per package.

Beef brisket from Røroskjøtt is a substantial cut of meat with deep roots in Norwegian nature and tradition. This is organic beef from the Røros region, where animal welfare, natural feed, and slow growth yield raw ingredients with distinct character and quality.

Brisket is a classic cut for low & slow preparation, and is particularly well-suited for BBQ, smoking, and slow roasting. With proper treatment, you'll achieve a juicy and tender result with rich flavor and good texture.

The meat is aged for a minimum of 21 days before freezing, which improves tenderness and further develops the flavor. This provides a great starting point whether you're making traditional brisket in a smoker, oven, or on the grill.

A natural choice for those who want raw ingredients with origin, quality, and taste – without shortcuts.

Can be purchased in our store in Trondheim.

Preparing brisket (low & slow):

• Temperature:
  Cook brisket at a low temperature, typically 110–130 °C, with indirect heat. This applies to smokers, grills, and ovens alike. A consistent and stable temperature is more important than high heat – this is a cut of meat that needs time.
• Preparation:
  Trim off excess fat, but feel free to leave a thin layer on top to protect the meat during cooking. Season with a simple rub, preferably salt and coarse-ground pepper, so that the meat's natural flavor remains in focus.
• Smoke (optional, but recommended):
  When using a smoker or grill, you can add smoke from, for example, oak or hickory. This gives the brisket its characteristic BBQ flavor and helps build a good bark.
• Cooking time (adapted for 2.5 kg):
  For a brisket of approximately 2.5 kg, the total cooking time will typically be around 5–8 hours. Smaller briskets cook faster than large "packer briskets," so it's important to monitor it throughout and not rely solely on the clock.
• The stall and butcher paper:
  Around 65–75 °C, the meat will often encounter what is called "the stall," where the temperature stops rising. At this point, the brisket can be wrapped in butcher paper. This helps preserve moisture while maintaining a good, firm bark. Compared to aluminum foil, butcher paper gives a better final result, as the surface does not get steamed.
• Internal temperature and tenderness:
  Brisket is usually done at an internal temperature of about 90–95 °C, but the most important thing is that the meat feels tender. Feel free to use a temperature probe or knife – when it slides in easily without resistance, the brisket is ready.
• Resting time:
  Let the brisket rest for at least 45–60 minutes, preferably longer. Wrap it and keep it warm during the resting period. This allows the meat juices to redistribute evenly, resulting in a juicier outcome.
• Carving:
  Always carve the brisket against the grain. This is crucial for achieving a tender and good result, especially for smaller briskets that can be somewhat leaner.