Description
Brisket is a large, flavorful cut of beef that comes from the lower breast or pectoral muscles of the cow. This area is heavily used by the animal, which means the meat contains a significant amount of tough connective tissue. However, this toughness is what makes it a prime candidate for “low and slow” cooking methods, which unlock its full potential.
A full brisket is made up of two distinct sections:
- The Flat: This is the leaner, more uniform part of the brisket. It’s ideal for slicing and is the cut most often used for traditional corned beef.
- The Point: Thicker and more heavily marbled with fat, the point is incredibly rich and succulent. It’s the part that is often used to make “burnt ends” in barbecue.
When cooked properly, whether through smoking, braising, or slow roasting, the collagen and connective tissues in the brisket break down and turn into gelatin. This process transforms the tough muscle into a tender, juicy, and rich piece of meat that can be sliced or shredded. Because of its large size and bold flavor, brisket is a staple in many cuisines around the world, from Texas-style barbecue to Jewish holiday pot roasts.
