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Carnivore Cartel Slow Smoked Beef Brisket - 500g (cooked, frozen)

0.5 kg
£25.00

Slow Smoked Halal Beef Brisket

Sliced • Blast Frozen • Vacuum Packed (500g)

Our Slow Smoked Beef Brisket is crafted from premium full-packer Aberdeen Angus beef and smoked low and slow in-house using a balanced blend of applewood and hickory. Seasoned with our signature Sweet & Smoky Rub, each brisket is cooked until perfectly tender, rested, then blast frozen and vacuum packed to lock in moisture, flavour, and texture.

Sliced across the grain for maximum tenderness, this brisket is designed for foodservice professionals and serious home cooks who want authentic smokehouse results without the time, equipment, or skill barrier. Simply thaw, reheat, and serve — ideal for sandwiches, loaded fries, tacos, or plated service.

Slow-smoked. Properly rested. Ready when you are.

As a guide, one 500g pack should serve:

4-5 Sandwiches
5-6 loaded fries portions
2-3 plated main meals

Ingredients

Beef Brisket (98%),
Seasoning: Spices (Black Pepper, Cumin, Hungarian Paprika, Paprika, Pimento, Smoked Paprika, Sumac), Garlic Powder, Demerara Sugar, Sea Salt, Sugar, Activated Charcoal, Herbs (Rosemary, Thyme).
Apple Juice, Water.

Allergens

None.

(Produced in a facility that handles other allergens.)

Additional Information (Optional Section on Website)

  • Cut: Aberdeen Angus Full Packer Brisket

  • Origin:

    • Slaughtered in Ireland

    • Cut in Ireland (Approval No. IE 404 EC)

  • Storage: Keep frozen at –18°C or below

  • Thawing: Thaw under refrigeration (0–4°C) Do not re-freeze.

  • Reheating: Reheat thoroughly until piping hot (minimum core temperature 75°C)

  • Weight: 500g (vacuum packed)


Reheating Instructions:

Pan / Griddle Reheat (recommended)

  1. Preheat a pan or flat griddle to medium heat

  2. Lightly oil the surface or add a small amount of beef tallow or water

  3. Add brisket slices and gently warm for 2–3 minutes per side

  4. Turn once only

This method preserves moisture and maintains the brisket’s natural texture.

Oven

  • Preheat oven to 160°C

  • Lay out brisket slices in an oven-safe tray

  • Cover loosely with foil

  • Heat for 8–12 minutes or until piping hot throughout

Sous-Vide (Foodservice)

  • Reheat in original sealed pouch

  • Water bath at 65–70°C for 30–40 minutes

  • Finish briefly on a hot surface if desired

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