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Brisket

Information for Brisket

Typical Cooking Methods

BBQ, Braise, Cure, Roast, Smoke

Other Names for Brisket

N/A

Good Substitutes for Brisket

Rump roast, bottom round roast, short ribs, beef cheek

Traditional Dishes for Brisket

Pastrami, braised brisket, BBQ brisket, corned beef, burnt ends, pot roast

Brisket Recipes

• Sous Vide Corned Beef Reubens Recipe
• Sous Vide Corned Beef Recipe
• Home Cured Corned Beef Recipe
• Pressure Cooker Corned Beef Recipe
• Sous Vide Smoked BBQ Brisket Recipe
• Smoked Sous Vide Brisket Recipe with Bourbon BBQ Sauce

View all Brisket Recipes

Description of Brisket

Brisket is a cut from the lower chest of the cow and is a very tough and cheap cut. It supports about 60% of the cow's body weight which is why is has so much connective tissue. There are two basic cuts of brisket, the flat and the point. The flat is broader and pretty lean while the point is fattier and pointed.

Brisket requires long cooking times, usually in a moist environment to break down all the connective tissue and render it ready to eat. It has a low fat content, except for the fat cap, and is not very flavorful, which is why flavors are often added during the cooking process through spice rubs, smoking, curing, and sauces.

Brisket is very common in BBQ, especially in Texas, where it is often covered with a spice rub and then smoked for several hours. In Kansas City they will take pieces of the smoked brisket and return them to the smoker to make burnt ends.

In Jewish cooking the brisket is often used as a pot roast and braised or stewed for several hours which is a very popular holiday meal ofter served at Rosh Hashannah, Passover, and Shabbat. It is also popular when cured, when it becomes corned beef, which is also a traditional Irish dish. It can also be smoked after the curing process which creates pastrami.