Beef brisket is a smokehouse classic and great for a backyard smoked barbecue or indoors braising.
This cut comes from the breast of the cow, a muscle that the animal uses quite often, making it relatively tough. Although beef brisket is one of the tougher cuts of meat, with time and effort, it can become a tender and satisfying piece of beef with incredible flavor.
***NOTE*** The current processor didn't cut these briskets down to roast or steak size. They run about 8-10 pounds each. Perfect for large gatherings and family get-togethers.
The trick to cooking Brisket is slow and low temperatures. It has a large fat cap and some people, although not all, trim the fat cap before cooking. If untrimmed, keep the fat side down when cooking to prevent it from rendering (melting) and washing away seasoning. If cooked fat side down, a uniform bark can form and the brisket will look and taste beautiful. The fat cap also acts as a shield against direct heat, keeping the brisket moist.You can cook beef brisket in many different ways, but the best method is to cook it low and slow. For example, try braising or smoking it at a low temperature for 8 to 12 hours. If braised in a vegetable stew, the meat should cook for at least three hours to absorb liquid from the vegetables and break down collagen fibers in the meat.