brisket

Brisket is a cut of meat from the chest or lower chest of a beef animal. It is known for its toughness due to high connective tissue and collagen, which requires slow cooking to become tender.

The brisket is typically divided into two muscles: the flat cut, a leaner, uniform-thickness portion; and the point cut, a fattier, more marbled end with more flavor. Some briskets are sold as whole packs or as two separate parts.

Preparation and cooking: Brisket is commonly prepared by smoking or braising. Smoking involves cooking at low temperature (often 225-275°F / 107-135°C) for several hours until the meat is tender and the exterior develops a bark. Braising uses liquid in a covered vessel; it yields tender meat, usually sliced across the grain. For tenderness, meat is often cooked to an internal temperature of about 195-205°F (90-96°C) and rested before slicing.

Common uses: In American barbecue, brisket is central in Texas-style smoked brisket. Jewish cuisine features braised or roasted brisket for holidays. Brisket is also cured to make corned beef or used to make pastrami.

Notes: Because the brisket includes connective tissue, slicing is typically done across the grain. The cut’s size and marbling influence cooking time and moisture.