Thursday, August 28, 2008

An Ode to Brisket

Beef brisket is one of those cuts of meat that was destined for BBQ. It can be tender if prepared in the right way, but must be cooked slowly or will toughen up on you like no other. I never really had too much exposure to it, save the occasional passover brisket. A big part of what holds brisket back is that you need to dedicate a large amount of time to prepare it properly. Steaks can easily be thrown on the grill or even fried up in a pan and come out moist and tender. Brisket responds to this type of treatment by turning in shoe leather. It is for this reason that it makes relatively infrequent appearances as it's lack of convenience scares off many cooks.

However, have prepared brisket in the slow cooker a few times now, I can assure you it is worth the wait. Brisket has just the right amount of fat and breaks down magnificently as it slow cooks. The end result is a delicious, flavorful meal that will blow you away. So next time you are at the grocery store or butcher looking over some meats, grab a 4 lb brisket and cook it real slow. Your patience and perseverance will be well rewarded. I am eagerly anticipating my Fantasy Football draft brisket and will be concocting an original spice rub recipe as well out of respect for one of the most underrated cuts of beef out there.


That Girl said...

I think I've had brisket three times in my entire life!

Mallika said...

I'm eagerly awaiting the recipe for this spice rub! I'm not used to cooking beef brisket, so this may be my chance.

Jared said...

I promise I will not disappoint. I have a set mission and I will achieve it. I'll put up the spice rub recipe Tomorrow and the brisket recipe on Wednesday.