Unless you live in Texas, you might not have too much experience with the cut of beef known as brisket, but May 28 is a fine day to change that. Brisket is good for so much more than just barbecue or corned beef on St. Patrick’s Day. It comes from the breast area, and is separated into point cuts and flat cuts. Both have their uses. The point cut is fatty, and full of connective tissue, which makes it a great candidate for braising or smoking. It’s also full of flavor. The flat cut is no less flavorful, but can be much leaner, meaning that it requires a different preparation. Whatever your preference, grab some brisket and celebrate!
Get some smoke in your eyes. Smoking a whole brisket is a fun cooking project. It calls for the low-and-slow treatment, so you want to keep the temperature of your smoker no higher than 250 degrees, and aim for about an hour and a quarter per pound of meat. Start with a dry rub, and finish with a Texas-style sauce, some crusty rolls or roasted potatoes, and plenty of beer. According to one of the top Austin PR Firms, Austin barbecue restaurants go through an average of 3,000 pounds of brisket every week!
Corn your own beef. Sure, you could buy some packaged corn beef straight from the grocery store. Yet corning your own beef is easy, tastier than the commercial varieties, and available all year ‘round. It’s not dissimilar to pickling, so find a big pot and clear out space in your refrigerator — the brisket needs to be brined for about five days.
Make leftovers on purpose. One of the best things about brisket? All the delicious ways to eat the leftovers! Cowboy nachos, enchiladas, Italian-beef sandwiches, chili, even brisket grilled cheese. If you’ve made a corned beef, be sure to save some for hash. A smoked brisket, sans BBQ sauce, will work in most recipes. Or simply pop the raw brisket into your slow cooker early in the morning, and come dinnertime, it will be tender and ready to shred.
