The brisket is cut from the pectoral muscles of the cow
and are responsible for carrying almost 60% of the animals weight. As a result this cut of meat contains large amounts of connective tissue making this one of the tougher cuts of meat on the animal. But when prepared well, it is prized in many cuisines thoughout the world. Take for example the obsession pit masters have in Texas over BBQ smoked brisket, or the lengths delicatessen owners in New York take to guard their secret recipes for the perfect Pastrami.

My recommendation is take your time, do your research. Once you’ve decided what direction you want to take with your brisket- commit fully. Most recipes are time consuming, but the result in the end is always a delicious reward.

Suggested Recipe Links:

Texas-style BBQ Brisket

Homemade Corned Beef

No-Smoker Pastrami

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Cut From:


Suggested Methods:


Slow Roasted

Brined and Broiled