Hubbard's Bald Mountain Farm Grassfed Grain Finished Whole Brisket - ~10 lbs - $120

Premium Brisket from Our Vermont Family Farm

Experience the extraordinary quality of a whole brisket from our historic Hubbard's Bald Mountain Farm. This impressive cut showcases the exceptional flavor that comes from our unique grass-fed, grain-finished raising practices—combining the nutritional benefits of pasture raising with the superior marbling that grain finishing provides.

What Makes Our Brisket Exceptional:

• Raised on our own 300-acre Vermont farm by fifth-generation farmer Theo Hubbard
• Primarily grass-fed on nutrient-rich Vermont pastures
• Finished with grain for optimal marbling and flavor development
• Contains both the leaner "flat" and the richer "point" sections
• Trimmed to a perfect 1/4-inch fat cap for ideal cooking results
• Hand-selected for optimal size and marbling
• Never treated with hormones or unnecessary antibiotics

Our whole briskets average approximately 10 pounds, providing the perfect canvas for smoking, slow roasting, or traditional braising. The dual-muscle structure offers versatility in preparation and serving—use the leaner flat for classic sliced brisket and the richer point for burnt ends or chopped brisket.

At Hubbard's Bald Mountain Farm Market, we honor traditional farming practices that have sustained our family operation for 140 years. Our grassfed, grain-finished approach represents the perfect balance of sustainable raising practices and exceptional eating quality.

Cooking Recommendation: For best results, plan for low and slow cooking (225-250°F) until the internal temperature reaches 195-203°F, approximately 1-1.5 hours per pound. Allow to rest for at least 1 hour before slicing against the grain for perfect tenderness.

Value Pricing: At $12/lb for premium, farm-raised brisket, this represents exceptional value compared to specialty butcher shops charging $18-25/lb for comparable quality.

What is a Brisket?

Brisket comes from the lower chest/breast section of the cow, a well-exercised area that develops exceptional flavor. Each brisket contains two distinct sections: the leaner "flat" and the more richly marbled "point." This dual-muscle structure provides versatility in preparation and serving options.

The Grass-fed, Grain-finished Difference

Our briskets benefit from the best of both worlds: grass feeding develops depth of flavor and nutritional benefits, while grain finishing during the final period enhances marbling for superior moisture and tenderness during long cooking methods.

Preparation Methods

Brisket shines with several cooking approaches:

• Smoking: Traditional Texas-style low and slow barbecue
• Braising: Classic Jewish-style preparation for dishes like brisket and kugel
• Corning: For making your own corned beef from scratch
• Sous vide: Modern technique for perfect temperature control

Yield Information

A 10 lb whole brisket will typically feed 15-20 people, depending on serving style and sides. Expect approximately 40-50% yield after cooking and trimming, resulting in 4-5 pounds of finished meat.

Storage and Handling

• Keep refrigerated and cook or freeze within 5 days of purchase
• Can be frozen for up to 12 months when well-wrapped
• If frozen, thaw completely in refrigerator before cooking (approximately 48 hours)
• For best results, bring to room temperature for 1-2 hours before cooking