Sub-Primal Cuts
Brisket Point, Brisket Plate.
Location
Located in the breast or lower chest of the cow and is one of the most used muscle groups of the cow meaning the beef will be lower in fat content, therefore, making it tougher and more flavorful.
Ideal size
3-5 lbs. with 2-3-inch thickness.
Fat Content
Brisket is considered an extra-lean cut. Both sub primal cuts contain 3% fat on average.
Best Cooking Methods
Braising, slow cooking, smoking, stewing.
Preparation Methods
Brisket is best prepared with a dark and robust marinade or brine for at least 4 hours to start. Usually, a dry pepper rub consisting of spices and seasonings is used to coat the entire brisket. This is what creates the dark, crispy exterior of the brisket also known as the 'bark'.
Sometimes people like to cut part of the fat cap off of the brisket for a more even cook, but it is not a bad thing to leave it on as it does add more fat content to the meat preventing the brisket from overcooking and drying out.
We should choose this type
When you want to cook low and slow. Brisket is a very tough cut of beef
and needs to be cooked for a longer period of time. The best way to do
this without burning or ruining the product is low temperatures for a
long period of time.
Type of Grill/Smoker when BBQing
An indirect heat smoker is one of the best choices of equipment to use
when smoking brisket. Low temperatures are easy to maintain with an indirect heat smoker which is ideal for cooking brisket.
A conventional oven is ok to use as well, as long as the oven will maintain a temperature of 200 degrees or lower. Having a great smoker thermometer is crucial when smoking brisket.
