Brisket

Range

Doneness

Well done

Description

Brisket is the breast cut of beef — a tough piece with plenty of connective tissue and intramuscular fat. It needs a very long cook at low temperature so the collagen breaks down into gelatine. Done right, the result is a meltingly soft texture with intense flavour. A cornerstone of American BBQ tradition.

Resting

Rest for at least 30–60 minutes wrapped in foil or butcher paper. Brisket is an extremely dense cut — a long rest is essential for juice distribution and texture.