Beef brisket is a cut of meat from the cow's breast or lower chest. Cow's breast have layers of fat and muscle, with the fat usually on top. When that meat is trimmed down to just the large muscles of the chest, you have a beef brisket. It comes from the tough section of the cow, and it takes a long time to cook - up to 16 hours!
When cooking beef brisket, use indirect heat for at least 12 hours so there's plenty of time for the meat's natural juices to create an amazingly flavorful gravy-like sauce in which the beef brisket roasts. To make it even more flavorful, preheat the oven for about 15 minutes, then rub the beef brisket with a spicy seasoning mix so it has that same flavor going into the oven.
During the last 6 hours of cooking time, uncover the brisket to get a crispier exterior and more visible meat smoke ring. So for 16 hours total - 12 hours using indirect heat and 4 hours with the oven uncovered - resulting in a very tender, extremely flavorful piece of meat. If you add up all that time, it's almost as if you've cooked two meals (so worth it though).
Because brisket is such a flavorful cut of meat when cooking beef brisket, serve it with side dishes that have the flavors of vegetables, grains, or fruit - especially if they are tasty fruits like peaches.
When deciding on your brisket it’s best to go with outstanding high quality such as our American Wagyu Beef Brisket. Oh yeah, and an extra bonus is that our wagyu brisket is a healthier option when compared to traditional beef. So go ahead and indulge with every savory bite.
How to prepare beef brisket:
- Trim excess fat and silver skin from meat before cooking it so it doesn't get too fatty.
- Place your oven rack on its highest setting and preheat your oven for at least an hour before you start cooking.
- Season with salt, pepper, garlic powder, onion powder, paprika, and chili powder or cumin (optional)
- Wrap brisket tightly in foil with some water added to keep it moist as it cooks - put it in the oven until it reaches 205-220 degrees F, then takes out the foil and put brisket back into the oven one more time for about 10 minutes
- Let it rest for 20 minutes before slicing to "compress" the meat so that when you slice it, the juices don't run everywhere
- Serve with an avocado salad, roasted broccoli, or baby carrots
Additional tips: Our American Wagyu Beef Brisket is even better when paired with the classic sides such as beans, slaw, corn, cornbread, and every kids favorite mac ‘n’ cheese. Our any other of your family favorite sides, just be sure you have enough brisket for everyone.
For the grill: Trim excess fat off brisket...have indirect heat from coals on one side and direct heat from coals on the other for more control...add flavor with spices, sauces, or rubs (make sure meat is at room temperature before grilling)
BBQ Blowout: Looking to turn things up to 11 with your next BBQ? Try out our North Texas BBQ Addicts - BBQ Pack. You get Brisket, Wagyu Ribeye, and Argentine Shrimp all shipped to your door. Grab your meat, family, friends, and let's get this BBQ going!