Some consider brisket the pinnacle of Texas barbeque. It’s the first thing that many BBQ fanatics order at a restaurant, and a pitmaster’s reputation can either be destroyed or etched into history based on the quality of their brisket.
But brisket isn’t just a cut of beef. There’s a lot to know about it, such as what cut of meat it is, if I need a rub, and if it's healthy.
So whether you’re new to Texas barbeque or a seasoned expert looking for inspiration for hosting your next Texas BBQ at home, our Goode Co. Shop team can answer your questions and send you on a journey for the ultimate brisket.
Flex your pecs
Brisket is the cut of beef from a cow’s breast or pectoral muscle. It’s considered a primal cut of meat because it’s one of the first parts of the animal to be removed during the butchering process. Each cow has two cuts of brisket, one on each side weighing anywhere from 12 to 20 pounds.
Considering that this beef is taken from a cow’s anatomy, it’s full of connective tissue and tends to be tough to chew. For that reason, brisket, such as our Classic Mesquite Smoked Brisket or The Davy Crockett meat medley, must be tenderized during the preparation process. It must be cooked at a low temperature for a long time until it becomes so moist that it falls right off your fork.
It’s The Cut That Matters
As a large cut of meat, brisket is usually cut into two pieces: the point and the flat cut. Although these two pieces of meat come from the same primal cut of beef, they have different properties that can significantly affect things.
The flat cut is what you see being sold at most grocery stores. It’s lean and very easy to cut. This cut is the best choice if you intend to braise your brisket, a slow-cooking method that involves searing the meat first and then cooking it low and slow in liquid until it becomes tender.
For a smoked brisket recipe, the point cut is your best choice. This cut is marbled with fat, providing rich flavor and moisture during the long smoking process. The fat content helps keep the meat juicy, making it perfect for smoking, as the brisket will tenderize and fall apart over hours in the smoker.
When crafting a smoke brisket recipe, choose the point cut for the best results. This ensures a flavorful, moist, and tender brisket with a perfect bark and smoke ring.
Brisket is Healthier Than You’d Think
Yes, consuming red meat is known to increase health risks. As most doctors will tell you, there’s a clear link between a high intake of red and processed meats and cancer, diabetes, and heart disease.
However, brisket is a good choice if you follow the American Heart Association’s suggestion of limiting red meat to a few times a week. It contains high levels of oleic acid, which helps produce good cholesterol, also known as HDL.
Pairing brisket with healthy Tex-Mex recipe options such as fresh salsa, black beans, grilled vegetables, and whole grains can help balance your meal, making it a heart-healthier choice.
Rub It In
Brisket rubs are a deep-rooted tradition in Texas BBQ. What rub you choose will often depend on where you live, your cooking techniques, and family traditions. Though we offer a Goode Co. Brisket Rub, a traditional blend of herbs and spices, hundreds of rub recipes exist. All are designed to enhance the flavor of the meat and help form a crusty bark (the outside crust of the meat) to complement its natural taste.
Smoking vs. Non-Smoking
There are several ways to cook brisket, from the oven to the Instant Pot, but low and slow is the golden rule, regardless of the method. This process breaks down the meat’s muscle fibers more effectively than at a higher temperature and more quickly.
Smoking brisket is the most iconic cooking method, particularly in Texas BBQ culture. Smoking infuses the meat with a deep, rich flavor and creates the sought-after bark or caramelized crust while preserving the meat’s moist and tender interior. The meat is cooked low and slow in a smoker using wood (wood, mesquite, or hickory), allowing the smoke to penetrate and tenderize the meat over time. Smoking develops the famous Texas-style brisket with a rich crust and pink smoke ring inside.
A Long Rest is Required
There may be a wide array of cooking techniques for brisket, but all smoked brisket veterans will agree that resting the meat is one of the most critical parts of the cooking process. Allow the brisket to rest for at least 60 minutes, ensuring its internal temperature is at least 160℉ when carving.
Yet most pitmasters advise against letting the brisket rest for more than one hour because the longer it sits, the drier the meat will become. Even reheating it in the microwave is considered unsalvageable.
And, of course, no Texas BBQ experience is complete without pairing your meat with the perfect beverage. Whether it’s a cold craft beer, a refreshing sweet tea, or a bold red wine, the right drink can enhance the rich, smoky flavors of your brisket and complete your meal.
That’s a Wrap
One of the easiest ways to seal in moisture and reduce cooking time is to wrap the brisket. This age-old method controls the appearance of the meat’s textured crust. However, it’s important to remember not to wrap the brisket before the cooking process. Instead, once the meat reaches an internal temperature of 165℉, it’s recommended to wrap it with either butcher paper or aluminum foil.
Getting Saucey
Smoking brisket is undoubtedly a labor of love for those who enjoy the process. It demands tremendous hot and sweaty work in a barbecue pit, especially in Houston’s heat and humidity, not to mention being tended to overnight. Many pitmasters cringe when guests or customers cover their meat in BBQ sauce. A Dallas Morning News article once said that dousing brisket in BBQ sauce is considered an insult to the chef.
However, at Goode Co., we aren’t very fussy about how our BBQ brisket is enjoyed so long as it is enjoyed. Whether you coat it in one of our Goode Three Sauce Gift Box (medium) BBQ sauces or dip your brisket in a small bowl of our jalapeno garlic sauce, our priority is to ensure you enjoy our meat. Besides, if you’re eating the product of a seasoned pitmaster, you more than likely won’t even need sauce. It will be good all on its own.
Goode Co. : Your brisket headquarters
At Goode Co., we believe brisket is more than just a cut of meat; it’s a Texas tradition. Mastering brisket is an actual labor of love, and it includes understanding the best cuts for smoking or braising and exploring the rich history of rubs and cooking techniques. Whether you’re looking to order smoked brisket online or need some guidance about choosing the right sauces and rubs for your BBQ lover, Goode Co. can help.
Since 1977, we’ve shared our passion for authentic Texas BBQ with Houston, offering you everything you need for an unbeatable brisket experience. And when it’s time for something sweet, finish your meal with a slice of our legendary Brazos Bottom Pecan Pie —a Texas tradition as rich as our brisket.