Description
Beef brisket – the low & slow BBQ classic
Brisket is one of the best-known cuts in American BBQ. With its combination of meat, fat and connective tissue, it rewards patience with a tender, juicy result, deep beef flavour and the characteristic bark.
The brisket comes as whole pieces of approx. 4–5 kg and is suited to the smoker, the grill or slow cooking in the oven.
Please note: This product is only available in Norway.
What is brisket?
Brisket is the breast cut of beef. It is a muscle that works hard throughout the animal’s life and contains both intramuscular fat and connective tissue. That gives a lot of flavour, but it needs time and low temperature to become tender.
When the fat and collagen have time to break down, you get the tenderness and juiciness that have made brisket the symbol of BBQ.
Cooking
Cook the brisket at 110–130°C with indirect heat in a smoker, on a grill or in the oven. For extra flavour, smoke it with wood such as oak or hickory. This gives classic BBQ character and builds a dark, flavourful bark.
Brisket is usually done at a core temperature of around 90–95°C, but what matters most is that the meat feels tender when you insert a probe or knife. Let the brisket rest well before slicing it across the grain.
Seasoning
Many BBQ cooks use only salt and coarsely ground black pepper on brisket. The meat has so much flavour of its own that it rarely needs more. For a more complex profile, classic BBQ rubs with paprika, garlic and black pepper work well.
Serving suggestions
Brisket goes well with coleslaw, pickles, mac & cheese, cornbread and BBQ sauces. It also works in burgers, tacos and sandwiches, or as a main course with potatoes and grilled vegetables.
Facts
- Cut: beef brisket
- Weight: approx. 4–5 kg per piece
- Suitable for smoker, grill and oven
Frequently asked questions about brisket
Can I order the meat online?
No. Meat is only sold in our shop at Bratsbergvegen 2E in Trondheim, Norway.
How big is a brisket?
The brisket comes as whole pieces of approx. 4–5 kg.
What temperature should I use?
Cook it at 110–130°C with indirect heat. It is usually done at a core temperature of 90–95°C, but the meat should feel tender.
How do I slice brisket?
Let the meat rest well after cooking and slice it across the grain.
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