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What’s so Tough About Brisket?

What’s so Tough About Brisket?The cut of beef referred to as the brisket comes from the front, lower part of the cow.  Since it comes from a muscular part of the bovine, it tends to be a very tough cut, but the flavor that it imparts is sublime as long as it is cooked correctly.  Cooking a brisket is quite a process and many people tend to roast it for a long period to achieve tenderness and flavor.  There is quite a bit of fat on the brisket and this keeps the meat moist during the cooking process while offering its own flavor to the meat. Brisket is one of the fine meats that are found in smokehouse BBQ joints and it has become very popular in grilling competitions.  In order to make a great BBQ brisket, there are some things that you must know in advance.

The Types

In the supermarket you will find 2 types of brisket. The Packer Trimmed brisket is commonly sold for barbeques and has very little fat trimmed off.  The Boneless Market Trimmed Whole Beef Brisket is a leaner whole brisket that is cut into 2 equal pieces.

The Cut

Brisket comes in 2 cuts.  Flat cut is the leanest and thinnest part of the brisket while the Point cut is thicker and fattier.  The Point cut will produce a more flavorful brisket overall due to its fat content, but the Flat cut is a better option if you are looking for a leaner piece of meat.

The Grade

Select grade is usually found in the grocery store and is has the lowest amount of fat.  Choice grade has more fat and can be found at the butcher counter or in big-box stores.  Choice grade is used mainly in BBQ competitions.  Prime grade is actually a Choice cut, but it ranks among the highest of the Choice cuts due to its softer texture and increased marbling.

Prep the Brisket

Though there are many recipes available on how to barbeque your brisket to attain perfection, one important factor in all of them is the use of a good rub.  Flavor is up to the barbeque master, and BBQ BROS offers a wide variety of rubs that can make your brisket a superstar.  When possible, let the meat marinate in the rub for at least 4 hours or overnight.

Cook the Brisket

Whether you use a smoker or a charcoal grill, wood chips and proper temperature are important.  The brisket must be kept at a constant temperature of 250 degrees for approximately 8 hours of cooking time. The internal temperature of the meat should reach 190 degrees to ensure tenderness and complete rendering of the fat and cartilage.

After The Cooking

Let the brisket rest, tightly wrapped in foil, so that the juices can redistribute and settle.  Slice and serve with your favorite BBQ BROS sauce on the side and enjoy this hard-earned delicacy.

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