These small cut Briskets are great to make your homemade corn beef or delicious pastrami.

Small Brisket / lbs

SKU: 1000
$10.00Price
    • Brisket can be cooked many ways, including baking, boiling and roasting. Basting of the meat is often done during the cooking process. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat.
    • Water is necessary for the conversion of collagen to gelatin, which is the hydrolysis product of collagen.
    • Popular methods in the United States include rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat.
    • A hardwood, such as oak, pecan, hickory, or mesquite, is sometimes added, alone or in combination with other hardwoods, to the main heat source. Sometimes, they make up all of the heat source, with chefs often prizing characteristics of certain woods.
    • The smoke from these woods and from burnt dripping juices further enhances the flavor. The finished meat is a variety of barbecue. Smoked brisket done this way is popular in Texas barbecue. Once finished, pieces of brisket can be returned to the smoker to make burnt ends.
    • Burnt ends are most popular in Kansas City-style barbecue, where they are traditionally served open-faced on white bread. The traditional New England boiled dinner features brisket as a main-course option.
    • Brisket is also cooked in a slow cooker, as this also tenderizes the meat due to the slow cooking method, which is usually 8 hours for a three-pound brisket.
    • In traditional Jewish cooking, brisket is most often braised as a pot roast, especially as a holiday main course, usually served at Rosh