The Basics: Beef Brisket

Cooking Essentials

The Profile

Beef Brisket

Whole beef brisket may be broken down into two portions, the point & the flat cut. The latter is also referred to as Brisket First Cut & Brisket Flat Cut just to name a few. Not only the shape but the grain direction will distinguish the two from one another. Brisket is from the chest area of the cow more specifically, just under the chuck portion. It is a primal cut known to be a bit tougher than others as it contains muscles so it is often cooked low & slow either by smoking, boiling or braising. Brisket pairs beautifully with a wide range of side dishes such as simple Classic Mashed Potatoes & Cheddar-Parmesan Twice Baked Potatoes to Buttermilk Fried Okra & Jalapeño Macaroni & Cheese. Learn how to prepare a beef brisket for several different cooking applications in your very own kitchen.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Prepare Beef Brisket For Cooking Applications

Brisket is a mid-level priced beef cut that many find hard to resist when it is cooked to perfection. When choosing a Brisket Flat Cut, look for an even thickness so it cooks consistently. One side of the meat will contain a fat cap that will vary in thickness. It is recommended to trim it to between a 1/4-inch & a 1/2-inch thickness. When it’s time for serving, a well sharpened carving knife will aide in slicing. Look to The Basics: How To Sharpen Knives for valuable information regarding the topic.
 

The Technique

Two important criteria should be followed when cooking beef brisket whether the method happens to be smoking, boiling or braising. Placing the beef brisket fat side up when braising & smoking will allow the juices to drip over the meat as it cooks & help produce a more tender result whilst hitting the proper internal temperature mark of at least 190 degrees will offer a good texture once slicing or shredding comes into play.  

The Tune
“On The Sunny Side Of The Street” Billie Holiday 

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