Are you seeking the best way to cook brisket? We provide you with two cooking methods (braising and smoking) to give you outstanding results.
Beef has already been popular meat for the past few decades. Many restaurants across the world are adopting this piece of meat in their recipe to delight their customers. But, while cooking beef, you need to be selective of having the best portion of the animal.
Grilling enthusiasts consider this cut of beef one of the most delicious cuts from the animal. This article will offer you everything that you need to know about brisket.
What You Should Know About Brisket
Don’t try to cook brisket without reading this advice, first! Understanding the makeup of this cut helps underscore the need for long and slow cooking methodologies.
While many home cooks used to know this cut as an affordable way to feed a family, it rose in popularity due to grilling competition reality shows. That newfound notoriety drove up the prices of this beef. Nevertheless, it’s a delicious treat. Once you master how to cook brisket, you will want to make it often.
1 – What is brisket?
A cow’s lower chest has two major muscles under the first five ribs- the point and the flat, and from here, brisket is taken. Full packer is referred to the entire primal cut. It is a boneless cut and is quite hefty.
As brisket is a hard-working muscle, it is composed of fat, collagen, and connective tissue. Thus, it needs to be cooked optimally, or else it can turn out to be tough. Click here to know more about the perfect size of brisket per person.
Brisket is commonly cooked or seasoned with ketchup or chili sauce, and vegetables like carrots, garlic, onions, and potatoes can also be added. Sweet-and-sour brisket is a popular cuisine cooked in a sauce containing crushed tomatoes, seasonings, vinegar, and chicken stock.
2 – The two sections of brisket
Brisket is a large cut of meat. And many people do not want that many large cuts. But luckily, brisket can be cut further in two parts, each having different qualities:
- Point cut: It is the fattier portion and takes longer to smoke. But, it can be used to make delicious burnt ends.
- Flat cut: The bigger piece of meat can be easily smoked and sliced down to some amazing brisket dishes.
The two familiar ways of cooking brisket are- braising and smoking. Braised brisket is generally made from a flat cut. And smoked brisket is made from the point cut.
When served on a slice of white bread with sliced onion and pickles, brisket can prove to be the most extraordinary delicious dish.
But, generally, smoking a brisket for 10 – 12 hours over oak wood is fine.
3 – How to cook brisket
Indeed, brisket is a tough cut. But, to counteract this toughness, slow cooking needs to be done. It breaks down the connective tissues and ultimately gelatinizes into tender and richer meat. Searing can develop some flavor, and later braising it will do the work.
Brisket is considered a great make-ahead dish and can be enjoyed the next day as the flavors get developed and come together. Another advantage is that the fat that gets melted into the cooking liquid will become solid and will become easier to remove after being stayed in the refrigerator.
All you need to do is just make sure that brisket is stored in the cooking liquid the entire time because it stays moist over there. Brisket can be corned, cured, smoked, and braised. And can prove to be a cut of beef that is way different from ground beef or steaks.
Oven braised cooking method:
For braised brisket, a low and slow cooking time is the ideal cooking procedure. The set the oven temperature at between 325°F.
Now you must do a little bit of prep work to get the beef ready for the oven. Using a large skillet, add a tablespoon of olive oil. Sear the brisket on all sides until it lightly browns, about two minutes per side. You need a high temperature for this. Don’t forget to sear the narrow edges. This process locks in moisture.
Season the meat with your favorite herbs or spices. A pre-prepared spice blend offers the most convenience–I like using my Cajun Spice Blend, which I always keep at the ready in my pantry.
After searing, place the beef into a large glass baking dish, putting the fat cap at the bottom of the dish. Cover the meat with canned beef stock. Cover the pot with foil, and put it in the oven—plan to braise the meat for about 45 minutes to an hour per pound.
Check the meat with a thermometer when you reach the right timeframe. When the thermometer reads 190°F, you can pull it out of the oven, the tent with aluminum foil, and let it rest for thirty minutes. Serve it with your favorite barbecue or steak sauce…or enjoy it just as is!
Smoked brisket is one of the most delicious treats you can serve! Prepare the meat by trimming away the excessive fat or “hard fat” that won’t be edible. You want to leave the marbling and the rest of the fat. Pat on a flavorful rub that has a brown sugar base (to create a caramelized coating). Put the meat on the smoker at no more than 250°. The side with the fat cap should be at the bottom to prevent juices from rinsing away all the wonderful seasoning.
Plan to smoke the meat for about one hour per pound. Remove the brisket from the smoker when it reaches an internal temperature of 190° (checking it with a meat thermometer). Cover it with foil. Give it a resting period of 30 to 60 minutes to allow the juices to redistribute in the meat.
Based on the brisket’s size and shape, the smoke time may vary. I love smoking with apple, pecan, and cherry woods, but you should experiment to see what you love best!
You can also grill this at a low temperature for excellent flavor. You will not get the smoky flavor. But it otherwise delivers the same delicious flavor.
The Takeaway on Learning How to Cook Brisket
Brisket is indeed a delicious portion of meat. It is tough and needs to be properly smoked and cooked for several hours to eliminate the chewiness. All you need is patience and time while preparing this cut of beef. Brisket can be tossed and cooked to make some excellent delicacies to have. If you are a beginner, try to take guidance from professional cooks or chefs.