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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

• Concepts: BBQ, Beef, Brisket, Smoking, Sous Vide, Sous Vide BBQ , Sous Vide Beef , Sous Vide Brisket , Sous Vide Smoking
  
  Info: Combining the flavor of smoking meat with the tenderization power of sous vide results in amazing briskets. I always struggled making traditional smoked briskets, but using sous vide ensures that they turn out amazing every time. Sous Vide Smoked BBQ Brisket Recipe
• Concepts: BBQ, Beef, Brisket, Recipe, Sous Vide, Sous Vide Beef , Sous Vide Brisket , Sous Vide Recipes
  
  Info: When sous viding BBQ brisket, just put it in a bag, seal it and forget it for 18 to 36 hours. When you're ready to eat the BBQ brisket will be fall apart tender and unbelievably flavorful. Smoked Sous Vide Brisket Recipe with Bourbon BBQ Sauce
• Concepts: Beef, Brisket, Pressure Cooker, Thickener, Ultra-Sperse, Ultra-Sperse Gravy Recipes, Ultra-Sperse Recipes, Ultra-Sperse Thickening Recipes, Xanthan Gum, Xanthan Gum Thickening
  
  Info: The other day I was up for some Chinese food but I didn't feel like ordering the greasy, starchy takeout from around the corner so I decided to make some myself. I had some extra brisket in the freezer that I wanted to use up so I went for a pressure cooked version of Chinese Peppered Beef. Pressure Cooker Brisket Peppered Beef Recipe
• Concepts: BBQ, Beef, Brisket, Roast, Smoking, Sous Vide, Sous Vide BBQ , Sous Vide Beef , Sous Vide Brisket , Sous Vide Roast , Sous Vide Smoking, Sous Vide Steak , Steak, Xanthan Gum, Xanthan Gum Thickening
  
  Info: Even though cranberries are a staple for Thanksgiving sauces they are often overlooked for more traditional sauces. Their combination of tartness and mild fruitiness is a great complement to many BBQ sauces. I like to serve this BBQ on a smoked and sous vided brisket. Sous Vide Brisket Recipe with Cranberry BBQ Sauce
• Concepts: Agar Agar, Agar Fluid Gel Recipes, Beef, Brisket, Chuck Roast, Fluid Gel, Roast, Sous Vide, Sous Vide Beef , Sous Vide Brisket , Sous Vide Chuck Roast, Sous Vide Mexican , Sous Vide Recipes, Sous Vide Roast
  
  Info: I turn the sous vided brisket or chuck roast into shredded beef for flavorful carnitas covered in a sweet and spicy tangerine-chipotle sauce. I serve them with corn tortillas and avocado so they are easy to pick up and eat. Sous Vide Beef Carnitas with Tangerine-Chipotle Sauce
• Concepts: Beef, Brisket, Corned Beef, Pastrami, Sandwiches, Short Ribs, Sous Vide, Sous Vide Beef , Sous Vide Pastrami , Sous Vide Recipes, Sous Vide Sandwiches , Sous Vide Short Ribs
  
  Info: I've always been a fan of pastrami and I really enjoy making my own. The process takes a while but the actual work required is very small. Making your own allows you to enjoy a variety of options as you tweak the spices! Sous Vide Thick Cut Pastrami Reubens

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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.