Have you ever ordered our 100% grass fed, grass finished beef Brisket? Whether you need one for your St. Patrick’s Day meal of Corned Beef and Cabbage (yes you use Brisket for that!), or simply to make it for a weekend feast, this flavorful meat will bring a smile to those sitting at your dinner table.
We asked one of our loyal customers to share their tips and tricks for cooking brisket. Read on to hear from @ThatGlutenFreeDad!
“With Brisket, it’s more about look and feel and less about the temp when it comes to time to wrap as well as pull. Letting it rest is almost more important than the cook.”
- Choose the Right Cut: Look for a whole packer brisket, which includes both the flat and the point. This cut is ideal for smoking, as it has a good amount of fat for flavor and moisture.
- Trim the Brisket: Trim excess fat, but leave about a ¼ inch of fat cap on one side. This will help keep the meat moist during the long cooking process.
- Season Generously: Use a simple rub of kosher salt and black pepper, or try a blend that includes garlic powder, onion powder, and paprika. Apply the rub generously, and let the brisket sit for a few hours or overnight in the fridge to absorb the flavors.
- Temperature Control: Aim for a cooking temperature between 225°F to 250°F. This low and slow method allows the collagen in the meat to break down, resulting in tender brisket.
- Use the Right Wood: Wood choices like oak, hickory, or pecan are great for brisket. Avoid fruit woods, as they can be too sweet and may overpower the flavor.
- Wrap It Up: After the brisket reaches an internal temperature of around 160°F, consider wrapping it in butcher paper or aluminum foil. This technique, known as the “Texas Crutch,” helps retain moisture and speeds up the cooking process.
- Monitor Internal Temperature: Cook until the internal temperature reaches about 195°F to 205°F for optimal tenderness. Use a meat probe to check doneness.
- Resting Time: Once done, let the brisket rest for at least an hour before slicing. This allows the juices to redistribute throughout the meat.
- Slice Against the Grain: When ready to serve, slice the brisket against the grain to ensure each bite is tender.
- Experiment and Enjoy: Every smoker is different. Experiment with different rubs, wood types, and techniques to find what works best for you.
Thanks for sharing your tips and tricks @ThatGlutenFreeDad!
Be sure to purchase our 100% Beef Brisket for 20% off during our St. Patrick’s Day sale.
*** Arizona Grass Raised Beef sells 100% grass fed and grass finished beef, including individual cuts as well as whole, half and quarter beefs. We also sell 100% grass fed, grass finished Tallow, Beef Jerky, Beef Bone Broth and Tallow. We ship Nationwide and offer two free Arizona pick-up locations. ***
Nice suggestion! Ill try it. My family is Irish and St. Pats Day was more important to us than Thanksgiving but the process is very different. You need a huge pan, lots of water and as many briskets as you need for the people expected. You boil briskets in water with a number of herbs and onion until it is fork pierce tender. Remove from pan to cool. Then in goes the quartered red potato, chopped celery & quartered cabbage until the potatoes are nearly done and then in goes baby carrots. All of this in the same water the briskets were cooked in. You gotta get some fresh brown Irish bread to go along with the meal and of course something made green for dessert, otherwise the Leprechauns revolt. Have a grand holiday! Hope you have fun with our recipe too!
We love your beef!