Brisket (Trimmed) Half - 4 lbs or Whole - 7 lbs
Briskets come from the front chest, or the area between the forelegs under the neck and around the leg. This cut is a little tougher, but very marbled and flavorful. A slow, low temp cook is absolutely best for this cut of meat. If you can’t smoke it, braise it. Remember, beef gets tougher the more you cook it. Avoid a well done cook if you can. Keep it medium.
Images courtesy of Beef It’s What’s For Dinner
Briskets come from the front chest, or the area between the forelegs under the neck and around the leg. This cut is a little tougher, but very marbled and flavorful. A slow, low temp cook is absolutely best for this cut of meat. If you can’t smoke it, braise it. Remember, beef gets tougher the more you cook it. Avoid a well done cook if you can. Keep it medium.
Images courtesy of Beef It’s What’s For Dinner
Briskets come from the front chest, or the area between the forelegs under the neck and around the leg. This cut is a little tougher, but very marbled and flavorful. A slow, low temp cook is absolutely best for this cut of meat. If you can’t smoke it, braise it. Remember, beef gets tougher the more you cook it. Avoid a well done cook if you can. Keep it medium.
Images courtesy of Beef It’s What’s For Dinner