The Brisket

   
Brisket

The brisket is the essential cut of beef you love to grill, smoke, or compete with. Do you know how the brisket became so popular? 

History

This now popular primal cut started as a Jewish cuisine. With-in the Ashkenazi Jewish community in Central and Eastern Europe. It's cooked at the celebrations of Rosh Hashanah, Passover, Hanukkah, and Shabbat. 

This cut is kosher because of its location from the breast, lower chest, or pectorals of the cow, located in the front above the front legs, below the chuck. Since this cut is tough, muscular, and has many connective tissues, it made this a very reasonable cut of beef. Families learned to marinate the cut for long periods of time and let it slowly cook over low heat. Jewish people brought their culture and recipes when they fled to the United States. As they settled in Texas, ranchers and Jewish immigrants worked together to create a new smoking process. 

From the 20th century, the smoked brisket became a staple. In 1950, when a restaurant exclusively offered brisket, this cut took off and gained its popularity. Boneless brisket has been the most popular meat purchase since the 1970s.

As brisket became popular in the United States, it was cooked worldwide, including in Vietnam, Korea, Pakistan, Italy, and more. Each country has its tradition of cooking and enjoying the brisket in its own way. In the US, brisket is now most commonly known and enjoyed by all who smoke meat. 

Cuts

The brisket is a primal cut. Brisket can be purchased whole/ packer brisket, point, flat or deckle.

Beef Brisket Whole, Boneless- Flat and Point pectorals

Beef Brisket Flat Half, Boneless -deep pectoral

    Other names: Middle Cut, Center Cut, Front Cut, Nose Cut, First Cut

Beef Brisket Point Half, Boneless - superficial pectoral

    Other names: Second Cut, Deckle cut

Ethnic cuts

Beef Brisket Deckle-Style Strips, Boneless

    The deckle is the hard fat cap and intercostal meat on the briskets inside surface, separating the two sections.

Cooking Methods

Cured -Corned Beef or Pastrami (See below for the differences)

Smoked

Braised

Barbecued 

Pot Roast - slow cooking

Pot Roast Sandwiches

Burnt Ends

Brisket is delicious and cut thin for hearty stew, noodle soups, and barbecue sandwiches. 

How to cook a brisket

How to Cook Brisket (foodandwine.com)

How to Cook Brisket 4 Ways for Flavorful, Tender Meat Every Time | McCormick

Share your favorite Brisket recipe with us. We would love to try it! 

Difference between Corned Beef and Pastrami

• Corned beef is made from beef brisket that’s brined in salt and pickling spices (like bay leaves, mustard seeds, and peppercorns) and then boiled.
• Pastrami is made from one of several cuts of beef, including brisket or the navel or deckle cuts. After being brined and boiled, pastrami is then rubbed with a mix of spices before being cooked again, often smoked for a day or more, and finally steamed before serving.