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I recently had a chance to experience La Cense grass fed beef. Their Black Angus cattle graze in 88,000 acres of open pastures in Montana and are raised without pesticides and antibiotics. Research shows that grass fed beef is lower in calories than grain fed beef and higher in beta-carotene and Omega-3 fatty acids. This leads to a healthier beef eating. La Cense beef is then dry-aged for 19 days before butchered and the result of the entire process is a leaner, more tender cut of meat. Check out their 4th of July Special at their website www.lacensebeef.com.
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Ok, so this one isn’t on the grill, but it sure is a time saver with a bit of planning. Thanks Aunt Wanda!
Place brisket, onions, & smoke in ziploc bag and refrigerate over night. The next day discard onions & smoke. Rinse brisket, place in heavy duty pan with a lid. Put in oven on the lowest temp. available (about 200 degrees). Leave it there for no less than 8 hrs. or more. When it is done, discard extra liquid around meat. Pour sauce all over meat and return to oven and bake for 30 mins. at about 300 degrees. Remove from oven and let it sit for about 20-30 min. Pull the pork with a fork.
-GrillDude
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