How to Cook Brisquit

Brisquit or brisket is a beef cut from the lower chest or breast. This term is commonly used to refer to beef and veal, though all meat animals have a brisket. It is one of the eight primal cuts of beef which can be taken from the breast part underneath the first five ribs.

One of the least tender beef cuts is the brisket but you can make it tender with appropriate cooking. And besides, the flavor is really great for this cut. Even the toughest meat can be delicious with the proper method of cooking and a small amount of time.

For marketing purposes, this long piece of meat is cut in half and it is a fairly inexpensive cut. To achieve the desired tenderness, slow cooking should be done in order to break down the collagen in the connective muscle tissues. The cuts you can find sold in the meat sections could either be point cut or flat cut. The point cut has more flavor because of the presence of extra fat named deckle. But if you want leaner meat, you should choose the flat cut.

You can cook a beef brisket several ways. The preferred method in the West is oven roasting while the southerners have a preference for smoked brisket. Below is a guide in making sure that your brisket is juicy and tender, no matter what method you use in cooking.

How to Cook Brisquit

  1. Trim any fats on the brisket since rubs and marinades cannot be absorbed well through the fatty portions of the meat.
  2. In a shallow dish, put the beef brisket then simply pour over the meat your favorite marinade mixture. Cover the dish and place inside the refrigerator for a minimum of 4 hours, or you can leave it marinated overnight.
  3. Transfer the marinated brisket to a large plate then rub with spices mix like parsley flakes, onion powder, pepper and salt.
  4. Over very low heat on the grill, place the brisket covered or you can put it in a smoker for a period of 12-15 hours. To ensure that the level of heat is consistent, check the brisket for an hour interval or so. You can also choose to roast the brisket for about 6-8 hours in an oven preheated to 275 degrees Fahrenheit.
  5. Before slicing the cooked brisket, let it stand for 5-10 minutes.

Tips & Warnings

  • Avoid cooking the brisket at very high temperatures or overcooking the brisket because it will cause the meat to become tough and dried out.
  • You can shred the leftovers of cooked brisket the following day to be used for barbecue beef sandwiches. Just add barbecue sauce to the shredded beef then serve on hamburger buns or deli rolls.

Filed Under: Food & Cooking


About the Author: Leona Kesler is a head-chef at a very popular food restaurant in New York. Also she is a blogger who shares her experiences, tips, and other informative details about food and cooking. Her recipes are featured on many magazines.

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