Brisket is definitely a meat lover favourite. Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow, which is full of connective tissue, which can make it difficult to cut but amazing to taste!
Due to the toughness of brisket, it is best cooked slowly. To cook brisket, go with a good sear to create flavour, then braise until mouth-watering tenderness like you would a pot roast. Brisket often tastes better the following day, so make sure to plan ahead.
Whether you’re corning, curing, smoking, or braising brisket, it’s a satisfying way to enjoy a cut of beef that’s very different from steak or ground beef. There isn’t just one way to cook brisket but this is our favourite!
- 1 Certified Angus Beef ® whole brisket, untrimmed (10-12 pounds)
- 1/4 cup kosher salt
- 1/4 cup black pepper
- While brisket is cold, trim excess fat, leaving about 1/4-inch fat cover. Give special attention to removing hard fat on the side, the underside and the area between point and flat. Season brisket evenly with salt and pepper.
- Set up the smoker to 225°F. (We use hickory and applewood). Cook for 6 to 8 hours to achieve 165-170°F internal temperature.
- Wrap brisket with foil or peach barbecue paper. Continue cooking in the smoker or in the oven set to 225°F, until the brisket reaches 195°F internal temperature. Remove from the smoker or oven, open foil slightly to allow steam to vent. Rest for at least 2 hours in a portable cooler or on the counter.
- To serve, separate the flat muscle from the point with a horizontal cut between the two. Slice thinly against the grain to serve.
Head to Commisso’s in-store or online to find all the ingredients you need to create a delicious brisket meal! Looking for more delicious brisket ideas? Check out the Certified Angus Beef website for more incredible recipes.