Brisket
Brisket, the king of Texas barbecue, is a large, flat piece of meat. You can think of the brisket as the breast of a beef cow because it is located right in front of the animal’s front legs. When cooked low and slow, the brisket is a tender and flavorful cut of beef.
Brisket Origin
The brisket is essentially the breast of the beef cow and is located between and in front of the cow’s front legs. There are two briskets per animal.
Pros and Cons of the Top Round Roast
Pros
When cooked slowly, brisket is fall-apart tender and full of flavor. It is considered a leaner cut of beef even though it does have some marbling which contributes to its great flavor! It’s a great choice if you are feeding a crowd or just because you like beef!
Cons
It can also be tough if not cooked properly. Don’t worry, we’ll show you how to cook it just right below!
If you prefer leaner cuts of beef, you will want to avoid the brisket tips which can be higher in fat content.
Cooking Tips
When cooked properly, brisket can be one of the most tender and flavorful cuts of beef. Here are a few of our best brisket cooking tips:
Use a roast rub or seasoning of your choice and let the seasoned brisket sit overnight in the fridge. The salt in your seasoning helps the protein begin to break down and tenderize the meat.
Brisket is uniquely marbled, and as you know, fat is flavor. You want to cook your brisket low and slow to allow the marbling to slowly melt, further tenderizing the beef.
When your brisket is between 190◦F to 200◦F, remove it from the oven or smoker and wrap it in tinfoil with any drippings. This helps the juices reabsorb into the meat, making your meat juicy and further enhancing the flavor.
Here are three ways we recommend cooking your brisket:
Smoker
Slow cooker
Click the cooking method above to find the recipe.
Nutrition Facts
According to the USDA website, a 4-ounce serving of Brisket contains 177 calories, 23.4 grams of protein, and 8.3 grams of fat.
