I use Brisket frequently in grilling. Examples include the tri-tip brisket and brisket on a stick. But when you’re thinking about putting together a creation of your own, you may have questions like when to wrap a brisket or how to know when your meat is done. This blog gives you some tools for making the perfect brisket.

What is a Brisket?

A brisket is a cut of meat from the breast or lower chest of beef or veal. It is a cut known for its significant amount of connective tissue, which makes it a tough cut of meat. Therefore, knowing cooking tricks will turn the brisket into tempting tenderness. 

You can cook Brisket in various ways, including baking, boiling, braising, roasting, and smoking. It is a popular choice for barbecue in the ​United States, especially in ​Texas, where people dub it the "National Dish." And you’d be surprised at brisket’s versatility.

Here are some popular dishes and preparations. 

• Barbecue Brisket: In Texas-style barbecue, brisket is king. It is slow-smoked for several hours until tender and juicy, often with a dry rub or a flavorful marinade. The result is a melt-in-your-mouth meat with a smoky and delicious flavor.

• Corned Beef: Brisket is often used to make corned beef, a cured and cooked meat typically associated with St. Patrick's Day. You bring the brisket in a mixture of salt, sugar, and spices, then simmer until tender. As a side? Why cabbage and potatoes, of course!
• Braised Brisket: Brisket is a fantastic cut for braising. Searing develops a rich crust. Then, slow-cooking in a flavorful liquid like broth, wine, or barbecue sauce breaks down the tough connective tissue, resulting in a tender and flavorful dish.
• Brisket Tacos or Sandwiches: Thinly sliced brisket is a popular filling for tacos or sandwiches. And the option in toppings seems endless.  
• Beef Stew: Brisket is a superb choice for hearty beef stews. The rich, marbled meat adds depth of flavor and becomes tender. Add vegetables, herbs, and broth while slow cooking, and YUM!
• Pho: In Vietnamese cuisine, brisket appears in pho, a flavorful noodle soup. Thinly sliced raw brisket goes into piping hot broth, which cooks the meat to perfection. Serve with rice noodles, fresh herbs, bean sprouts, and other toppings for a satisfying and aromatic dish.

PitMaster’s Memo: Methods of Smoking

Smoking brisket is a revered cooking method that imparts a distinctive smoky flavor and tenderizes the meat. In each approach, put your meat thermometer in the thickest part of the cut.

• Offset Smoker: Also known as a barrel smoker or horizontal smoker, is a popular choice for smoking. It consists of a firebox attached to the side of a cooking chamber. The brisket goes into the cooking chamber. The smoke and indirect heat from the firebox slowly cook the meat to perfection.
• Charcoal and Wood: Charcoal provides consistent heat, while the wood adds a distinct smoky flavor. 
• Low and Slow: Smoking brisket is all about low and slow cooking. The phrase “low and slow” was probably coined by an ancient grill master! The cook begins at a low temperature (usually between 225°F to 275°F) over an extended period..
• Dry Rub: Before smoking, I enjoy coating my brisket with a dry rub to enhance the flavor and create a delicious bark. Some favorites include Cuso’s Gravel, Cuso’s Maple Bourbon, and Cuso’s Grass Seasoning. A typical dry rub combines spices like salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. This goes on all sides of the brisket evenly. Give rubs a little time to infuse flavor. 
• Mop or Spritz: Throughout the smoking process, some pit masters use a mop sauce or spritz to keep the brisket moist and add additional flavor. A mop sauce is typically a thin, vinegar-based marinade. A spritz, on the other hand, is a mixture of liquid (such as apple cider, beer, or broth) and seasonings sprayed onto the brisket at regular intervals.
• Resting: Once the brisket reaches the desired internal temperature (around 195°F to 205°F), it is crucial to let it rest for at least 30 minutes before slicing. Resting allows the juices to redistribute throughout the meat, producing a juicier final product. 

Sides

Baby potato crisps

Corn casserole

Moroccan spiced carrots

Spinach and Strawberry Salad with Feta

Sweet n’ Sour Braised Cabbage

Deserts

Cobbler

Coconut cookie bars

Key lime tarts

Pineapple meringue pie

Strawberry shortcake

From the Bar

Brown Beer

Cuso’s Maple Bourbon Old Fashioned

Hard Cider

Virgin Pina Colada

Zinfandel