What the Heck is Brisket?

Brisket is equivalent to the pectoral muscle in humans. There are two per cow, and is a well exercised muscle. This muscle is used every time the cow pushes up or lays down. This gives the brisket its fibrous qualities. Here are a few tips and tricks to make your brisket perfect!

• Trim it with a sharp knife if the fat cap is thicker than 1/4-inch. 
  
  Turn the brisket over, and carefully remove any visible silverskin (that’s the shiny tissue that sheaths muscles) by shallowly sliding your knife blade under it.
• Let the brisket come to room temperature for about an hour before putting it on your grill.
• Patience is key. The middle of your cooking process is called the “stall” or “plateau” phase, where the internal temperature of the brisket will rise at a much slower pace. This is where some pit masters get nervous and decide to “rush” the process by cranking up the heat. Don’t be tempted to do this, or your brisket will rebel by toughening up.
• Let your brisket rest. Foil-wrap brisket in terry cloth towels and keep it in an insulated cooler for up to an hour.
• Dip it in the reserved juices from the foil for added moisture, flavor, and visual appeal after slicing your brisket.

Need more tips for the perfect brisket? Come to our Hands on Brisket Class this Saturday, October 18 at 10:00 AM-12:00 PM. Please register here to secure your seat. You definitely don't want to miss this.

Grill on!

Your friends at Just Grillin