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help/FAQMay 28th is National Brisket Day
This cut of meat (most commonly beef) comes from the lower chest of the animal. Brisket is a tougher cut of meat that requires slow cooking either over indirect heat or braised.
In Jewish cooking, brisket is braised like a roast. In the Southern U.S., brisket is commonly (and generically) referred to as "barbecue" where it is slow cooked on a grill over indirect heat or smoked in a smoker.
Brisket is typically cooked fat side up so the fat drips off and keeps the meat moist. You want the fat to be at least 1/8" to 1/4" thick. You can trim away any thicker areas of fat. Thicker fat only extends the cooking time and also makes it harder for any spices or seasonings you apply to penetrate the meat.
Fully cooked brisket will be fork tender, and should be between 185 degrees F and 190 degrees F. Let it sit for 20-30 minutes before slicing. When ready to slice, carve perpendicular to the grain.
Brisket is served with or without sauce, as sandwiches, with tortillas, in soups or casseroles - pretty much any way you can imagine!
One "delicacy" that evolved from brisket is referred to as "burnt ends". These are the ends of the brisket that were leftover and contain extra smoky flavor which makes them great additions to other dishes (like soups, gumbos) as well as eaten alone.
Another form of brisket that we commonly hear of is corned beef. This is brisket that is cured in a brine.
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Sources:
Virtual Weber Bullet
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