In the art of cooking and in the butcher’s trade, the beef brisket is a moderately mixed, long-fiber section of the front quarter of beef. It lies below the transverse rib, from which it is sawn off across the ribs. The shape is narrow and high at the front, flat and wide at the back. It is divided into three roughly equal parts: In front – narrow, fleshier and less bones than the other parts – the tip of the breast or the sternum. The core of the chest or mid-breast is more streaky, covered with a thick layer of fat and has a stronger taste. The rear breast is the thinnest and widest part.
Check out a great Oven Brisket recipe!
Homemade Brisket Seasoning
Having a really good bark on your brisket is the seasoning, also the flavor. I’m going to run through what I do at home. I think the most important thing is to use a primarily coarse black pepper bay seasoning with no sugar, white or brown.
2 cups Course Black Pepper
1 cup Course Kosher Salt
½ cup Lawry’s Seasoning Salt
½ cup Chili Powder
½ cup Paprika
2 Tbsp Cayenne Pepper
- Add all spices and peppers in a bowl;
- Your Homemade Brisket Seasoning is ready!