Brisket has gone from a cheap, overlooked cut to the star of every barbecue and Sunday slow-cook, and for good reason. But it catches people out, because you cannot cook it like a steak. Here's what it actually is, and how to get it right.
What is brisket?
Brisket comes from the lower chest of the cow, a hard-working muscle, which is exactly why it's packed with flavour but tough if you rush it. It's shot through with connective tissue (collagen) that needs long, slow, gentle cooking to break down into soft, melting gelatine. Do that, and a cheap cut turns into something spectacular.
How to buy it
- Look for good marbling — those flecks of fat keep it moist through the long cook.
- Don't trim off all the fat cap — it renders down and bastes the meat. Leave a decent layer.
- Buy bigger than you think. Brisket shrinks a lot as it cooks, and it's superb cold the next day.
How to cook brisket
One rule: low and slow. You've got three good routes:
- Oven: low (around 150°C) for several hours, covered, until it pulls apart.
- Slow cooker: the easy option, 8 hours on low and you're done.
- Smoker/BBQ: the pitmaster's choice, low heat and smoke for the classic bark and smoke ring.
Whichever you choose, cook it until it's tender enough to pull apart with a fork, not to a time. It's ready when it's ready.
Give it a go
We walk through the method in full in our best beef brisket guide. When you're ready to cook, grab a joint from the beef range, delivered fresh to your door.