Grass-fed brisket (navel brisket) - Smoked by Chef Pam

Navel brisket is a fantastic cut of meat to smoke because the high level of connective tissue and fat in this area creates a super juicy finished product that melts in your mouth Chef Pam starts out with a seasoning rub with paprika, chili powder, garlic, salt, pepper and a touch of unprocessed brown sugar - then it's off to the smokehouse for 14 hours to lock in the perfect "low and slow" wood-fired flavor. Fantastic as the main event at the dinner table along with some smokehouse sides like mashed potato and gravy. You can also try our grass-fed pastrami by Chef Pam. -- Chef Pam is the Thai-Australian chef and creative force behind SMOKED, her smokehouse restaurant with two locations (Salaya and Emquartier) where you can sink your teeth into some of Bangkok's best smoked meats. For this collaboration, we started with our 100% grass-fed beef and free-range chicken and pork...then we let the Longan and Lychee wood work that "low and slow" wood-fired magic for up to 14 hours. You can also try our grass-fed pastrami by Chef Pam. -- Reheating instructions: Defrost the package, then bring a pot of water to a boil and turn off the heat. Then drop the vacuum pack in the water and leave it for 10 minutes. Open the bag and you're ready to eat! Ingredients: Grass-fed navel brisket, chili powder, garlic, pepper, salt, and a touch of unprocessed brown sugar 100% grass-fed, antibiotic and synthetic growth hormone-free.