What is brisket

The biggest question to consider when purchasing brisket is which cut to buy — and it all comes down to how you plan to cook it. The first cut of brisket AKA the flat cut is larger and more uniform in shape. It has a thin layer of fat on one side, and is ideal for cooking in the oven or braising, as it is the leaner piece of meat. It also slices up more nicely, and is a common choice for corned beef. The second cut of brisket AKA the point cut or the deckle point has a less uniform shape, and is well-marbled with fat.

This high-fat content makes it ideal for smoking because it doesn't dry out. There's no one way to serve brisket — smoked brisket is a favorite in the American Southwest, while corned beef and cabbage is tradition on St. Patrick's Day though more of an American tradition than an Irish one. Brisket is a traditional dish in Jewish cuisine as well, especially on Rosh Hashanah and Passover. In England, brisket is often braised and served in roasts.

Of course, two of the easiest methods for preparing brisket are in the oven and in the slow cooker on low heat. The navel cut is better for slow cooker or sous-vide recipes like this brisket in garlic and paprika , because the extra fat will keep it juicy. Donna Hay is another brisket lover. The trick to making the most out of a beef or lamb brisket is to cook it over a low temperature for a long period of time.

Brisket can be smoked or prepped for a slow roast in an oven for several hours. For those pressed for time, the pressure cooker is your best friend, and can yield a pulled beef brisket as tasty as any slow-pot stew! All you need is some foil for your brisket, a meat thermometer, and the patience to watch your brisket cook for up to 10 hours at a low temperature. Brisket is fantastic for slow-pot recipes like this cowboy brisket with pumpkin , but it lends itself well to lighter recipes too.

If you really want to go traditional though, this recipe for beef brisket barbacoa uses coals to char brisket and give it that authentic smoky flavour. The trick to making great brisket is to be patient and give yourself several hours to let it cook.

So brisket must be cooked over low heat for a long period of time to break down the connective tissue without overcooking the meat. Historically, the word "brisket" is a synonym for "breast" or "breast meat.

Brisket is one of the best slow-cooking barbecue meats. It has an unbeatable combination of flavor and tenderness when cooked properly. There aren't different types of brisket, but there are two components: point or deckle and flat.

The point is attached directly to the rib cage and is a thicker cut with dense meat and large hunks of fat. The flat has some fat but is mostly meat and connective tissue.

You'll sometimes see brisket sold with only the flat. Corned beef is traditionally made from the point. Barbecued brisket is usually made from both the point and the flat. A dedicated meat butcher is the ideal place to buy brisket. They can help you find the right piece of meat for how you plan to cook it, and can trim the cut based on your specifications. You will of course, pay slightly more for the individualized service of a butcher.

A large supermarket or warehouse store may carry brisket. Look for or request a "full packer" brisket which includes both the point and the flap. A brisket labeled as a "full-packer" is a whole brisket that contains both the point and the flat.

Sometimes you'll see packages of meat simply labeled "brisket" with no further description. More than likely, this is a flat or a portion of the flat. Ask at the meat counter if you want to be sure what you're getting. Look for meat that feels relatively firm to the touch -- not spongy. Avoid meat that has excessive liquid within the packaging. A good general guideline for all main meat dishes is three-quarters of a pound per person. A brisket is all meat no bone , will weigh between 10 and 15 pounds, and should provide enough meat for 15 people or more.

Brisket prices vary widely depending on the quality of the brisket. Brisket has a dense, savory, beefy flavor like lean steak. When cooked properly, it is very tender with natural juices in every bite -- similar to a fattier steak like a ribeye. Smoked brisket also has the flavors of the natural wood used in the cooking process. Many pitmasters season brisket very simply with salt and pepper. This choice lets the natural flavor of the meat and the flavor of the natural wood smoke, be the stars of the show.

But if you want to introduce other flavors into your brisket-eating experience, go for it! You can season brisket with any rub that's good for beef.

Beef rubs typically have bold flavors like paprika, garlic, and peppers -- which hold their own against the hearty flavors of beef.

Our Traeger Beef Rub is a good choice. Briskets have a layer of fat called a fat cap over a portion of the meat. The fat is usually trimmed before cooking. If you're buying from a butcher shop, you can ask them to trim the brisket. If you tell them how you plan to cook it, they should have a good idea of the best way to trim.

If you're trimming on your own, the key is to cut away some of the fat but not too much. A narrow layer of fat on the outside of your brisket will help protect the meat from drying out as it cooks.

But if you have too much fat, it won't render down, and you won't get that appetizing bark on the outside of the meat. Low and slow -- with plenty of smoke -- is the ideal cooking method for this delicious cut of beef.

To smoke brisket , set the grill temperature to degrees Fahrenheit.