Brisket is a flavorful cut that becomes tender when slow-cooked at low temperatures. The low-and-slow cooking helps break down the collagen inside the meat which could otherwise leave it less tender than you may prefer. Brisket is popular as smoked barbecue and also serves as traditional cut used for corned beef, with the common theme being surface-infused flavoring like rubs, smoke or sauces. One unique trait of brisket is that it can hold its form and slice well even after hours of braising or smoking while still maintaining great tenderness. This is different than something like our Beef Short Ribs that tend to shred when prepared the same way. This makes brisket very versatile because it can still be shredded as Chef Fernando Ruiz describes in the video below.
Sometimes known as beef brisket, this moderately fatty, economical cut is taken from the area around the breastbone. The thick, coarse-grained meat is part of the chest or pectoral muscle and can provide a tender, succulent meal with any slow-cooking barbecue or smoker. So, if cows could bench press, they would be working out their briskets? Totally, Bro.
Chef Fernando Ruiz is a Food Network Chopped Champion and Guy’s Grocery Games Champion who also beat Bobby Flay. Learn how to prepare your brisket with a homemade steak rub, how to braise to perfection, and ideas for serving all in this compact clip:
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Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content. Always Antibiotic and Hormone free.
Prosper Steakhouse Beef
Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.
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