About Johnson's Farm & Market
Prophetstown, Illinois
We are small family farmers located in Northwestern Illinois operating our two family farms for the past 28 years. The two farms that make up our operation were started by our grandfathers and great-great grandfathers and we are dedicated to keeping them in the family.
Pork and grain production have been the foundation of the farms for generations. Grandpa Johnson raised pure-bred, award-winning Duroc hogs and we want to continue the tradition of quality. Our focus has become producing high-quality pork for our own consumption and to sell to friends and family, leading us to raise pure-bred Berkshires for the quality and incredible flavor of their meat. We then expanded to raising a few Angus-cross cattle for our own beef and most recently started raising chickens for quality meat and laying hens for pasture-raised eggs. Our chickens are raised on organic feed and all of our livestock are raised without hormones or regular antibiotics.
With the increasing interest in purchasing good quality, local, farm-raised meats we decided the next step was an on-farm meat market, expanding our production to provide local customers with high-quality, affordable meat and eggs. Our focus remains on raising quality meats and products in the tradition of our grandfathers.
Brisket
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Buy Beef Brisket directly from Local Meat Farms
The whole brisket makes up the animal's breast which means that it will be a tougher cut of meat due to being used for movement. Due to the popularity of backyard barbeque and smoking the brisket has become a very well known cut that can be found at your local grocery store or butcher shop.
Briskets are most commonly prepared by applying a generous amount of rub over the entire surface, and then placing it on the smoker and letting it cook low and slow until it reaches an internal temperature of 203-205 degrees.
Once fully cooked, be sure to let the brisket rest before slicing.
The whole brisket is made up of two pieces known as the brisket point and the flat.
The Brisket Point is the less lean portion of the brisket that is full of flavor, juicy and typically used for burnt ends in barbeque application.
On the other hand the Brisket Flat is the leaner portion of the brisket full of flavor and typically used for slicing or shredding.
Both the point and flat are most commonly used for barbeque and corned beef.
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