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Beef brisket is a tough cut from the chest that becomes incredibly tender when slow-cooked. Essential for Texas BBQ, corned beef, and Jewish holiday meals. High in zinc and B12, it requires low-and-slow cooking methods for best results.
Brisket is full of tough collagen that needs time to convert to gelatin. Low temperatures (225-275°F) for 10-14 hours allow this transformation, resulting in tender, juicy meat.
Brisket has two parts: the leaner 'flat' and fattier 'point.' The flat slices nicely for sandwiches while the point is often chopped for burnt ends. Full 'packer' brisket includes both.
Refrigerate raw 3-5 days. Freeze up to 12 months. Cooked brisket keeps 3-4 days refrigerated.
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