What kind meat is brisket

Here's everything you need to know about brisket, including where it comes from, how to buy it, and how to cook with it. Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. Because this area is so well-exercised, it makes for quite a tough piece of meat that's full of connective tissue.

This is why it's best suited towards a low and slow cooking process. Brisket can be a rather large cut of meat, with a full brisket sometimes known as a "packer brisket" weighing between 10 and 14 pounds. It actually consists of two muscles that overlap: the "flat," or the "first cut," which is the thinner part, and the "point,"— also called the "deckle point" or the "second cut" — which is the thicker and fattier section of the brisket.

How you plan to cook your brisket matters when it comes time to buy it. As I mentioned earlier, there are two different cuts of brisket, each one lending itself to different cooking methods and dishes. Even when trimmed, the point cut has a lot more fat than the flat cut and often cooks up incredibly juicy.

It is a harder cut to smoke evenly because it varies from a half-inch up to several inches in thickness. When smoking a whole brisket, folks often pull the brisket when the flat cut reaches the ideal temperature.

Then they separate the point cut and return it to the smoker to finish cooking solo. This is a great way to balance the needs of the different cuts without cooking them entirely apart and helps the flat cut stay juicier. If you toss your point cut back onto your smoker you can turn it into another BBQ favorite- burnt ends! This is the fat cap of the brisket. This cap covers the meat from the flat cut all the way to the point.

The fat cap is typically about an inch or so thick. The fat cap is made up of both soft and hard fats, which react differently to the heat inside the smoker.

This will leave your brisket enough fat to stay moist and juicy without preventing the bark from developing. This is the deckle. The deckle is the part that anchors the brisket to the rib cage of the steer.

It is a thick layer of fat and tissue that divides the flat and point cuts and holds them together. It does not render out in the smoker, so you definitely want to trim it away. This will help your brisket cook evenly in your smoker and makes it very easy to separate the cuts at the end of the smoking session. If you happen to buy a packer with the deckle still intact, definitely trim it out.

Brisket is one of those cuts that can be prepared in many different ways, as long as you follow one key rule: Keep the temperature low and cook it slowly! Personally, I stand with Texans. I think the best way to make a brisket is to smoke it slowly over a wood fire. This method takes a lot of time, at least 12 to 18 hours, but the flavor and texture are outstanding and the crispy meat bark just brings the meal together. You can also use your grill to cook a brisket slowly.

Especially if you toss some wood chips on the coals as you grill. Both smoked and grilled briskets benefit from a method known as the Texas Crutch , where you wrap the meat partway through cooking to speed through the stall.

You can shave a few hours off your cooking times when you utilize this hack. You can learn more about the science behind smoking a brisket here. While BBQ brisket is King, not everyone is into spending hours cooking outdoors. Typically, an oven-roasted or crock pot brisket will be cooked partially emerged in a flavorful liquid such as beer, juice or broth. The slow and steady climb in temperature and exposure to wood smoke tenderizes this stringy muscle, breaks down that tight connective tissue, and seals in all of the rich beefy flavor.

Briskets are becoming more requested and carried more frequently in grocery stores, but I personally suggest seeking out a local butcher who can get you exactly what you want. Most whole briskets will come in a cryovac package and can either be out in the meat section of your grocery store or behind the counter. The next thing to know about is grades of beef. For the highest fat content and marbling in the meat, I recommend buying a Prime grade brisket.

I try to buy Prime briskets when I can because the results will be amazing and that higher fat content will result in a moist brisket. Choice is the grade below Prime and still a great option. Once you have your brisket selected and picked up from your local butcher, check out the following posts to finish this epic smoke:.

Because brisket is so thick, it is a good idea to get the flavor and extra moisture deep into the meat. It is best that you do this injection right before you place the beef brisket on the smoker. Looking at a carcass from the side, roasts are cut anywhere from the shoulder to the rump, top to bottom. Se connecter. Agence Tendances Contact. Forgot your password? Get help.

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