Brisket

Which is more important to you: enjoying a brisket that’s juicy and moist, or not having to worry about fatty bits? In this guide, we’ll explore the trade-off between lean vs moist brisket—and how you might be able to tell the difference. Lean vs Moist Brisket “Lean” brisket typically refers to the flat end, which … Read more

Since whole packer briskets are so large, it can be tempting to break them down into smaller pieces to shorten the cooking time. One way to do this is to divide the point and the flat and cook them separately. But can brisket be cut into steaks as well? Let’s find out. Can Brisket Be … Read more

Wrapping large cuts of meat partway through the cooking time can help them cook faster, which is one of the reasons why the practice is so popular. Aluminum foil is one obvious choice, but many pitmasters prefer to use butcher paper or parchment paper instead. What’s appealing about these options, and is one any better … Read more

When grilling or smoking a brisket, timing is everything. In order to serve brisket that is still warm and moist, you will want to time it to be ready soon after your company arrives. This article will tell you how to keep brisket warm and moist while waiting for your guests to arrive. How to … Read more

Brisket spritz, or brisket spray, is a standard sight around the barbecue. The technique involves dousing the brisket with liquid throughout the smoke. Apple juice and cider vinegar are common, but you can use other ingredients as well, even beer or whiskey. But why spritz brisket in the first place? Does it really improve the … Read more

The sight of a whole raw brisket can be daunting. It’s an enormous cut, that’s for sure. But when you’re serving a lot of people, that’s a good thing. The question is, how much brisket per person will you need? How Much Brisket Per Person? 1/2 pound of cooked brisket per person is the standard … Read more

The question of whether or not to wrap beef brisket is one that’s hotly debated in the barbecue community. Some pitmasters praise the convenience of the method and the quality of the results, while others prefer to leave the brisket bare for the duration of the cooking time. If you do decide to take this … Read more

Can a brisket stall twice? And if it does, what steps should you take? Is it better just to let the smoker do its work, or should you interfere? These are questions that have plagued every BBQ amateur. We’re here to talk you through the potential brisket stall at 190, the potential brisket stall at … Read more

Pros on the circuit will often refer to their prized cuts as “CAB brisket.” The first time I heard the term, I knew that it meant the meat was high-end, but didn’t understand the definition. Here’s the rundown on this pitmaster’s acronym. CAB Brisket “CAB” stands for Certified Angus Beef. This designation was created by … Read more

A whole beef brisket can weigh as much as 20 pounds. While the meat freezes well after it’s cooked, it can be overwhelming to contemplate so many leftovers. If the brisket you’ve purchased is too large for your liking, can you cut it in half and save one portion for later? Let’s take a look. … Read more

As most barbecue enthusiasts know, tough cuts like beef brisket need to cook for a long time at low temperatures. With that in mind, can you set the smoker to 275 degrees when making brisket? If so, how long will the meat take to cook, and will the results be worth the wait? Brisket at … Read more

Beef brisket might be a large cut of meat, but it will weigh much less when it comes out of the smoker than it did when you bought it. This comprehensive guide to brisket yield and serving sizes is designed to help you plan your next barbecue. Brisket Yield When it’s trimmed and cooked correctly, … Read more

Should you buy your beef brisket at Costco or Restaurant Depot? If you’re trying to choose between the two, it can be a tough call. This guide should provide you with enough information to make the right decision, based on your current circumstances. Restaurant Depot Brisket vs Costco Brisket The main difference between Restaurant Depot … Read more

What’s the perfect temperature for making smoked brisket? This is a debate that continues to rage on, even among fellow pitmasters. The one thing they seem to agree on is that low and slow is always better. The question is, how low? Let’s find out if it’s possible to smoke brisket at 160 or 170 … Read more

How can you tell when brisket is done? A quality instant-read thermometer is always useful, but you might want to have a fallback method just in case. The brisket fork test allows you to check the texture of the meat without cutting into it, so you can return it to the smoker if necessary. But … Read more

Achieving a perfectly cooked beef brisket is every pitmaster’s dream. Fortunately, it’s also one that’s within reach for many of us. The question is, will you have better results with a flat cut or a whole packer? Read on to find out exactly what these terms mean—and how they might affect the outcome of your … Read more

When you’ve just spent hours waiting for your smoked brisket to reach the ideal temperature, you want it to taste perfect. If you take that highly anticipated first bite only to find that the meat is too salty, it’s a real letdown. Let’s find out if there are any ways to fix salty brisket once … Read more

When it comes to barbecue, there are more tried-and-true methods than you can count. Every pitmaster has their own technique, and most are constantly tweaking their routines to find out what works best. Even if you’ve never tried your hand at Tender Quick brisket, you might find the method interesting. Tender Quick Brisket Morton’s Tender … Read more

When you put a brisket in the smoker, should you place it with the fat cap facing up or down? There’s no right or wrong answer, but we can help you debate the merits of both. In fact, there’s even a third option you might want to consider. Read on to learn more. Brisket Fat … Read more

Smoking a perfect beef brisket requires a lot of time and patience. So should you take the extra step of brining the meat beforehand? Will the results be worth it? Let’s find out. Brine Brisket Brining brisket should prevent the meat from drying out as it cooks. It will also give the meat a boost … Read more

Cooking brisket low and slow is the best way to help it achieve the proper texture. Since these muscles get a lot of exercise, the meat has a high collagen content, and collagen doesn’t transform into gelatin until it reaches a certain temperature. At what temperature does collagen break down in brisket? Read on to … Read more

You probably already know that fat lends a great deal of flavor and texture to smoked brisket. However, some cuts are fattier than others, which means you may end up trimming some of it. Is there any way to make use of those leftover fat trimmings? Let’s take a look. What To Do With Brisket … Read more