Understanding Brisket


Brisket, a flavorful and often underestimated cut of meat, holds a special place in the hearts of barbecue enthusiasts and food lovers. This mouthwatering cut, commonly associated with smoked barbecue, is a testament to patience, skill, and culinary creativity. Follow along as we dive into the world of brisket, exploring its origins, characteristics, and the secrets to mastering the perfect cut.

 Brisket is a cut that comes from the chest of the animal. It consists of two distinct muscles—the flat and the point—separated by a layer of fat known as the deckle. The flat is leaner and often easier to slice, while the point is marbled with more fat, making it incredibly tender and rich in flavor.

 Brisket has deep roots in culinary traditions around the world. Jewish cuisine features a beloved dish known as "brisket of beef," typically braised or slow-cooked. In Texas, smoked brisket is a barbecue legend, where it's cooked low and slow, often taking 12-18 hours for that melt-in-your-mouth perfection.

 Smoking brisket is a labor of love. It involves carefully selecting the right brisket, applying your favorite rub, and maintaining a consistent low-and-slow temperature in a smoker. The slow cooking process allows the tough connective tissues in the meat to break down, resulting in a tender, juicy, and flavorful dish.


Check out one of TD’s favorite brisket recipes, provided to us by Chef Cathy:

5 lb Tangen Draw Brisket 2 oz. Beef Tallow or Ghee

1 cup Beef Broth or Stock 4 cloves of Garlic, smashed

2 oz. Red Wine Vinegar, 

Dry Rub: 3 tablespoons Smoked Paprika 1 tablespoon Kosher Salt 1 tablespoon Cracked Black Pepper

Preheat your oven to 200°F.

An hour before cooking, take the brisket out of the refrigerator and let it come to room temperature.

Pat it dry with paper towels.

Mix the dry rub ingredients together: smoked paprika, kosher salt, and cracked black pepper.

Pat this dry rub evenly onto the brisket, ensuring it covers the entire surface.

In a Dutch Oven, place it on the stovetop over medium heat.

Add the beef tallow or ghee and let it melt. Sear the brisket on all sides, allowing approximately 5 minutes per side for a nice sear.

Turn off the heat and pour the beef stock, red wine vinegar, and smashed garlic cloves over the seared brisket.

Cover the Dutch Oven with a lid. Transfer the Dutch Oven to your 200° preheated oven and cook for 3-4 hours or until the internal temperature reaches 150°F (65°C). You'll notice that the internal fat will have a jiggly consistency, much like Jello when you press it with your finger.

Remove the Dutch Oven from the oven and let it sit, still covered, for an additional hour.

When ready to serve, slice the brisket against the grain for the best texture. To make a simple sauce, use the pan juices.

Whisk in a small amount of flour to create a roux and spoon it over the brisket slices.