Brisket (C-Class)

Description

Brisket is a flavorful cut of meat that comes from the breast or lower chest of beef or veal. It’s a part of the cow that supports its massive weight, and as a result, there’s plenty of connective tissue in the brisket. This portion includes the sternum and ribs of the cow¹². Let’s explore more about brisket:

1. What Is Brisket?
   • A full beef brisket consists of two pieces of meat: the flat cut (also known as the first cut) and the point cut (also called the brisket point or second cut).
   • The flat cut is a large rectangle that’s even in thickness. It’s typically used in recipes where the brisket will be sliced, such as Jewish-style briskets.
   • The point cut has a rounded point on one end, is uneven in thickness, and has more fat marbling than the flat cut. It’s commonly used in barbecue brisket recipes or dishes that will be shredded³.
2. How to Cook Brisket:
   • Brisket is a tough cut of meat that requires low and slow cooking. Here are some general tips:
     • If you’re cooking a brisket flat or point on its own, it will cook in 3 to 3.5 hours. A whole brisket may take an extra hour.
     • Check 30 minutes before the cooking time is up: the brisket should be fork-tender and still juicy. Overcooking will dry it out.
     • For the best results, cook your brisket the day before serving. Let it cool in the sauce, refrigerate overnight, and remove solidified fat before slicing.
     • Slicing the brisket when cold ensures nice, even slices³.

Whether you’re making a comforting slow-cooker brisket, indulging in Texas-style smoked BBQ brisket, or trying other delicious recipes, brisket is a versatile and flavorful choice for any occasion! 🥩🔥