Average weight 7lbs Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. ... The cut overlies the sternum, ribs, and connecting costal cartilages If you love BBQ beef brisket but have always been intimidated by the thought of smoking one yourself at home then this is the perfect "how to" recipe to help you get it done to perfection. Serve with: your favorite pale ale or IPA. Course: Dinner, Main Course Cuisine: American Difficulty: Difficult Makes: 1 killer brisket Servings: 12 (figger on 1 pound starting weight per person) Takes: Prep Time: 10 minutes Cook Time: 12 hours Equipment 4 cups wood chunks or chips (about 8 ounces) Ingredients Brisket ▢ 12 pound beef brisket whole packer (point and flat together) untrimmed, USDA Choice grade or higher ▢ 12 ounces beef broth (approximately 1 ounce per pound of meat) ▢ 6 teaspoons Morton coarse kosher salt(approximately ½ teaspoon per pound) ▢ ½ cup Big Bad Beef Rub Texas Crutch ▢ ½ cup beef broth About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. For this recipe, you want to use 1/2 teaspoon Morton coarse kosher salt per pound of meat. About the brisket. I cannot stress this enough: When shopping for brisket, go for the highest grade you can find, and hand pick the slab with the most fat striation visible. Pay no attention to the fat cap. You will trim most of that away. But marbling is important. Go for USDA Choice, USDA Prime, or Certified Angus Beef. If it is not labeled, chances are it is USDA Select. Avoid it. Brisket is the classic example of "garbage in, garbage out." Please don't write to me and say you can't figure out why your brisket was tough if you did not buy USDA Choice or better.
