Recipes — Brisket

If you’ve watched my vids, you know that I enjoy cooking with brisket. It can be a tough cut of meat unless you treat it properly. One of the tricks I use for making a brisket with great bark and tenderness is wrapping it in aluminum foil or butcher paper. The wrap helps to keep moisture in the meat, ultimately speeding up the cooking process. This technique is commonly called the "Texas crutch."  Which Wrapping is Best? I generally lean into aluminum. An aluminum wrap provides the most protection from heat. This method can lead to a moister finished product....

My leftover brisket melt was designed based on a simple truth. When you make a brisket, there’s usually leftover meat based on the sheer size of the brisket itself, weighing on average between 10-16 pounds. That’s a lot of servings and possible future recipes.  Upclose with Brisket Beef brisket comes from the lower chest area of a cow, which is a “working” area for the animal. In turn, brisket can be a little tough, but it’s got a punch of flavor. This is the primary reason it is an ideal cut of meat for low-and-slow smoking and barbecue. The time...