Beef Brisket is a highly prized cut of meat that is rich in flavor and is well poised for the smoker, the BBQ pit, or it can be made into corned beef or pastrami. Our Black Angus Briskets are 100% Grass-Fed and are dry-aged, which take them to a whole new flavor level. Brisket is a cut of beef taken from the breast section of the cow, beneath the first five ribs and behind the front legs. The front part of the cow supports much of the animal's weight and therefore, it is rich in connective fibers, which makes the meat a special cut to cook. A Brisket can be a large cut of meat, between 3 and 8 pounds. Because it is quite long, it is usually divided into several different pieces of meat.
Because Brisket is a challenging cut of beef, the best methods for cooking are “low and slow” -- that is, lower temperatures for a longer period of time, like braising and smoking. Brining is also an option, which will turn the piece of Brisket into a Corned Beef. After the Brisket is cured in a brine, from 5-10 days depending on the size of the Brisket, it is slowly simmered until tender for a melt-in-your-mouth experience.
Whether braised, brined, smoked, or even cooked in an Instant Pot, Brisket needs plenty of time to cook. A smoked Brisket, Texas-style, is rendered soft and delicious after 8 to 12 hours at 225 F. A braised Brisket, Jewish style, also cooks at a low temperature for several hours, as it absorbs the liquid from vegetables and the connective fibers break down. One method we have found works well for cooking a Brisket for a shorter time period is in the oven using an oven bag (following the bag direction). These turn out to be just as tender and juicy as ones smoked for hours on a grill (just without the caramelized outer smoky bark).
Of note, it is important that you let the meat rest--a minimum of 15 to 20 minutes before carving (cutting against the grain). This will allow the natural juices to be reabsorbed back into the Brisket and the muscle fibers to relax once the cooking process is complete. For more tips and tricks on how to ensure a tender juicy experience see our FAQ page.