These qualities make the brisket a terrible cut of meat for slicing like a steak, but the same qualities make it perfect for the low and slow love and dedication of a good smoke. Since this muscle is regularly used, it is a very tough cut of meat laced with tight connective tissue. The animal uses it to walk, run, push itself off of the ground, etc. This pectoral muscle does a lot of heavy lifting (literally). These smaller brisket pieces are great for my Drunk Brisket Recipe or if you’re short on time or serving just a few people, but they are not what you’re looking for if you want that smokehouse brisket experience like with my Texas Style Brisket Recipe.įirst and foremost, brisket is a set of two overlapping muscles that run along the chest of the cow. Most of the time in your local grocer, you will see a small brisket (3-5 lbs) wrapped in cellophane that has had a majority of the fat trimmed away. It can also be labeled in several different ways. If you’ve ever heard of Brisket Burnt Ends, they are often made from the fatty point of the brisket.Īn uncooked brisket comes in many shapes and sizes at grocery stores and butcher counters. ![]() I recommend going to your favorite BBQ restaurant and asking for a slice of the lean brisket and a slice of the fatty brisket to help you decide what you really like. The flat is less fatty and called “lean” in restaurants.Īfter trying brisket from several different restaurants and making my own dozens of times, I know my favorite piece of brisket is absolutely a thick slice from the fatty point. The point is often more heavily marbled with fat and is often called “fatty brisket” in BBQ joints. The thickest part of the brisket is called the “point” and the thinner, more uniform part of the brisket is called the “flat”. A full brisket is made up of two muscles that overlap. What is Brisket?īrisket is a cut of beef from the chest of the animal that is a relatively tough cut of meat. Join me as I take you step-by-step through the entire brisket process from start to finish. I’m going to share all that I’ve learned about the basics of beef brisket so you can smoke your very own brisket like a seasoned pitmaster. I’ve smoked a lot of briskets over the last several years, each one better than the last. Since it is such a time-intensive smoke, I want to you be thoroughly prepared and confident before you even turn on that grill. ![]() The process of smoking a full brisket is long, but believe me when I say it is completely worth it. It might honestly be one of my favorite cuts of beef to eat and definitely the most rewarding to smoke. If you’re on this page, you likely are searching for info on smoking the most luscious and tender piece of brisket possible and I am here for you! In today’s post, we’re starting with the basics: What is a brisket and where is the best place to purchase one? Step into my virtual classroom and I’ll share everything you need to know to smoke a brisket that is even better than your favorite BBQ restaurant. Welcome to Brisket 101, your beginner’s guide to getting to know this beautiful cut of beef. Jump to Recipe Jump to Video Print Recipe
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