Brisket

What is Brisket?

Brisket is meat from the chest of the cow and is perfect for low & slow cooking. This meat is not the easiest to prepare and separates the boys from the men in BBQ land. A challenge indeed! Brisket contains a lot of connective tissue and is quite tough on its own, but after hours of slow cooking, you end up with characteristically tender meat.

Flat, Point, and Brisket Ear

A whole brisket, also known as a whole packer, consists of 2 muscles that run in different directions: a Flat and a Point. A whole packer easily weighs around 6 to 7 kilograms. A hefty one indeed. The Flat - the largest portion of the brisket - lies underneath and is cut into a square shape, while the Point is more triangular and lies on top of the Flat. A good brisket comes from typical beef cattle with sufficient intramuscular fat (marbling), as it is this marbling that ensures deliciously tender meat. The Point contains the most fat and therefore a lot of flavor. The Point is often sold with a small portion of Flat. Just the Point, they also call it brisket ear. The Flat is the lean meat of the brisket and therefore harder to prepare. The Flat is therefore often ground meat. Literally. The problem with brisket is that if you don’t handle the preparation well, you end up with very dry meat. This chance is less likely if you choose the Point, especially if you go for brisket ear.

Brisket BBQ Meat

In Texas – the mecca of American BBQ – brisket is indispensable in the culinary scene. It is, just like pulled pork, ribs, and chicken, a low & slow classic that plays a leading role in many BBQ competitions, such as the world-famous Tony Stone Low & Slow Competition. Meanwhile, enthusiasts have also discovered this beautiful piece of meat on this side of the world. On platforms like Instagram and Facebook, we see brisket frequently appearing in BBQ communities, and you practically can't open a BBQ book without finding a great brisket recipe. Great developments indeed!

Preparing Brisket

It requires patience and becomes extremely dry if you don’t prepare it correctly. Brisket is the chest of the cow, bearing a considerable amount of weight. This part also contains a lot of connective tissue and is quite tough on its own. Therefore, a low & slow cooking method is an absolute must! Moreover, a well-prepared brisket contains that characteristic smoke ring (smoke crust) which requires precision. A brisket is therefore preferably prepared in a smoker or in a BBQ where you can smoke.

Of course, you have brisket from different breeds. A beautifully marbled breed is definitely recommended, as it certainly benefits the tenderness. The Point contains more fat than the Flat, so it is often used for a ‘brisket debut’.

Wagyu Brisket

A brisket that certainly not everyone will make is the brisket we sent to Pitmaster X. A $1000 A5 BMS12 Wagyu brisket, to be precise. A once in a lifetime, we dare say. How did that go? You can see it in the video below!

Order Brisket Online?

That’s easy! You choose your favorite breed, place your order, and select your delivery day. Order before 11:00, and you'll have it at home the same evening. Frozen, with optimal quality preservation. It doesn’t get any easier!