Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it.
Briskets can be cooked in many ways, including baking, boiling and roasting. Basting of the meat is often done during the cooking. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinises, resulting in a more tender brisket. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat. Water is necessary for the conversion of collagen to gelatine, which is the hydrolysis product of collagen.
Popular methods in the United States include rubbing with a spice rub or marinating the meat, and then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat. A hardwood, such as oak, pecan, hickory or mesquite is sometimes added, alone or in combination with other hardwoods, to the main heat source. Sometimes, they make up all of the heat sources, with chefs often prizing characteristics of certain woods. The smoke from the woods and from burnt dripping juices further enhances the flavor. The finished meat is a variety of barbecue. Smoked brisket done this way is popular in Texas barbecue. Once finished, pieces of brisket can be returned to the smoker to make burnt ends. Burnt ends are most popular in Kansas City-style barbecue, where they are traditionally served open-faced on white bread. The traditional New England boiled dinner features brisket as a main-course option.
In the United States, the whole boneless brisket, based on the Institutional Meat Purchase Specifications (IMPS), as promulgated by the United States Department of Agriculture (USDA), has the meat-cutting classification IMPS 120. The North American Meat Processors Association publishes a photographic version of IMPS called the Meat Buyer's Guide. The brisket muscles are sometimes separated for retail cutting: the lean \"first cut\" or \"flat cut\" is the deep pectoral, while the fattier \"second cut\", \"point\", \"fat end\", or \"triangular cut\" is the superficial pectoral. For food service use, they are IMPS 120A and 120B, respectively.
In Britain, it is generally not smoked, but is one of a number of low-cost cuts which historically may have been boiled with root vegetables and mild spices, or cooked very slowly in a lidded casserole dish with gravy. The dish, known as a pot roast in the United States, but more commonly as braised or stewed beef in Britain, is often accompanied by root and tuber vegetables; for example, boiled beef and carrots (as mentioned in the song of the same name) is a well-known traditional dish emblematic of working class cockney culture. Good results may also be achieved in a slow cooker. Cooked brisket, being boneless, carves well after refrigeration, and is a versatile, cheaper cut.
In traditional Jewish cooking, brisket is most often braised as a pot roast, especially as a holiday main course, usually served at Rosh Hashanah, Passover and on the Sabbath. For reasons of economics and kashrut, it was historically one of the more popular cuts of beef among Ashkenazi Jews. Brisket is also the most popular cut for corned beef, which can be further spiced and smoked to make pastrami. The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket.
Brisket is one of the best barbecue meats. The flavorful cut, packed with fat and connective tissue, is perfect for the low, consistent smoke provided by a Traeger. If you're thinking about trying to make your first brisket, this basic info will help you get started.
Beef brisket is a large cut of meat from the breast or the lower chest of a cow. It is one of the nine beef primal cuts and one of the four main barbecue meats. It is a relatively tough piece of meat because the animal works it while moving. Brisket is full of connective tissue, so brisket must be cooked over low heat for a long time to break down the tissue without overcooking the meat.
A dedicated meat butcher is the ideal place to buy brisket. They can help you find the right piece of meat for how you plan to cook it, and can trim the cut based on your specifications. You will of course, pay slightly more for the individualized service of a butcher.
Sometimes you'll see packages of meat simply labeled \"brisket\" with no further description. More than likely, this is a flat or a portion of the flat. Ask at the meat counter if you want to be sure what you're getting.
A good general guideline for all main meat dishes is three-quarters of a pound per person. A brisket is all meat (no bone), will weigh between 10 and 15 pounds, and should provide enough meat for 15 people or more.
Brisket prices vary widely depending on the quality of the brisket. A USDA Prime brisket from a warehouse store can be as low as $40. But specialty briskets, like those made from Wagyu beef, can be as much as $200.
Brisket has a dense, savory, beefy flavor like lean steak. When cooked properly, it is very tender with natural juices in every bite -- similar to a fattier steak like a ribeye. Smoked brisket also has the flavors of the natural wood used in the cooking process.
But if you want to introduce other flavors into your brisket-eating experience, go for it! You can season brisket with any rub that's good for beef. Beef rubs typically have bold flavors like paprika, garlic, and peppers -- which hold their own against the hearty flavors of beef. Our Traeger Beef Rub is a good choice.
If you're trimming on your own, the key is to cut away some of the fat but not too much. A narrow layer of fat on the outside of your brisket will help protect the meat from drying out as it cooks. But if you have too much fat, it won't render down, and you won't get that appetizing bark on the outside of the meat.
You can cook brisket in the oven, but you won't get the smoke flavor that truly brings out the best in this cut of meat. Some cooks will finish their smoked brisket in the oven to help it cook faster. But if you're cooking on a Traeger, you can simply turn up the temperature to achieve that effect.
You don't have to wrap brisket, but doing so may drastically reduce the cooking time. When the internal temperature of the meat reaches 165 to 170 degrees, an unfortunate event called \"the stall\" can occur.
During the cooking process, the meat and connective tissues release natural juices. When you rest the brisket, you're allowing that liquid to absorb back into the meat so it will be released in your mouth with every tasty bite.
Always cut brisket after cooking, never before cooking. To slice cooked brisket, use a long, serrated knife. Cut against the grain of the meat to help tenderize every piece. If you can't see where the grain is, cut a corner off the flat part of the brisket to get a better idea.
Beef brisket is a cut of beef that comes from the lower chest of a cow. It is one of the nine beef primal cuts. The brisket muscles support about 60% of the bodyweight of a cow, so it has a lot of tough connective tissue.
The fuel of choice for professional pit masters. Texans burn oak; Kansas Citians burn hickory and apple. Other popular woods for brisket include pecan, cherry, and mesquite. (I suspect that regional preferences have less to do with flavor profile than with what wood traditionally grew abundantly in a particular area.) The variety matters less than using logs that are split and seasoned (dried). Twelve to 16 inches in length is ideal. Avoid green wood: The smoke will be bitter and it takes a ton of BTUs just to evaporate the water.
Wood smoke is an incredibly complex substance comprised of solids (such as soot), liquids (in the form of water and tars), and gases (of which there are hundreds, ranging from aldehydes to phenyls). Each contributes to the appearance, aroma, and ultimate flavor of your barbecued brisket.
The first cook takes your brisket to an internal temperature of 165 to 170F. It browns the exterior, forming a salty, smoky crust known as the bark. It perfumes the meat with wood smoke, renders out some of the fat, and starts to convert the tough collagen into tender gelatin. The first cook of a packer brisket normally takes 8 to 10 hours. Protect the end of the flat with an aluminum foil cap and the bottom with a cardboard platform to keep them from drying out.
Essential, because it seals in moistness and keeps your brisket from drying out. And every serious pit master does it, although debate rages as to whether you should wrap in butcher paper, aluminum foil, plastic wrap, a bath towel, or some combination of the four.
Wrapping serves several purposes. It seals in moisture during the final stage of the cook. It makes it easier to handle the cooked brisket. And it swaddles the brisket during the all-important resting period, allowing the juices to redistribute and the meat to relax.
The temperature to which Texas pit masters cook packer briskets. At this stage the collagen is fully gelatinized and the fat fully rendered. The brisket will be so tender that you need to hand-carve it with a knife. All the following tests apply to a well-done brisket cooked to this stage.
Your barbecued brisket is done when the meat is crusty and darkly browned on the outside, and smoky and tender (but not mushy) on the inside. Each bite should be meaty, fatty, and rich, and each slice should pull apart, not fall apart.
Our briskets are unique and special! We only use Prime Certified Angus Beef briskets, which means you get the highest level of prime beef! Hand trimmed and seasoned with our signature rub blend of spices, the brisket is then cooked low and slow over native mesquite wood for 12 to 14 hours. 59ce067264