Braveheart® Brisket Salad


  1. Spray the raw brisket with pan spray on all sides. Generously coat all sides of the brisket with rub. Wrap and refrigerate overnight for best flavor transfer.
  2. Set smoker to 225° smoke the brisket for two hours per lb. If you want to smoke at 250° you would then smoke the brisket for one and a half per lb. Once brisket reaches an internal temperature of 195° remove from smoker and let rest for 30 minutes at room temperature. With carryover cooking the brisket will reach an internal temperature of 205°.
  3. Carve the brisket against the grain to yield an 8 oz. portion.
  4. Toss greens with dressing and sperate on two chilled plates.
  5. Portion onions, tomatoes, and peppers atop each salad.
  6. Place three to four slices of brisket on top. Sprinkle with goat cheese crumbles then serve.


  • 1 8 oz Braveheart® Black Angus Beef Brisket, smoked and sliced
  • 2 cups Magellan® beef rub seasoning
  • 1 ea Brilliance Pan Spray
  • 4 cups Peak Fresh Produce® Arcadian Blend Salad Greens
  • 1/2 cup Peak Fresh Produce® Onion(s), Red, julienne, and caramelized
  • 1/2 cup Peak Fresh Produce® Pepper(s), Green Bell, roasted, seeded, peeled and julienne
  • 6 ea Peak Fresh Produce® Tomato(es), Cherry, sliced into wheels
  • 1 ea Peak Fresh Produce® Orange(s)
  • 4 oz Piancone® Roasted Red Pepper Dressing
  • 1/4 cup Nature's Best Dairy® Cheese, Goat, crumbled