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Beautiful Beef Brisket - BBQ King

Indulge in mouthwatering BBQ royalty with The Southern Kitchen, where our Beef Brisket reigns supreme! From sultry North Carolina Pulled Pork to tantalizing BBQ Chicken, our menu is bursting with flavor. But it's our signature Brisket that steals the show, turning up the flavour with every bite. Check out how this plate of yum became king of the BBQ and how you can take your Brisket game to the next level.


Hailing from the Texas BBQ tradition, this big old dumb hunk of beef is slow-cooked to perfection, packed with rich flavor thanks to its marbling and connective tissue. Once a humble cut, brisket rose to fame with the help of Texan-Jewish culinary influences and Presidential BBQ diplomacy, and is now regarded as Texas' “National Dish”.





Brisket is a cut from the lower chest of a cow, located between the front legs, this powerhouse cut, supporting 60% of the cow’s weight, is loaded with connective tissue and collagen, making it chewy yet irresistibly tasty once loved. Slow-cooked to perfection, it becomes tender and melt-in-your-mouth delicious at 185°F. Ideal for low and slow BBQ cooking, it's a culinary delight that'll leave you craving more.


beef brisket is found on the forequarter
Location of Brisket on a cow


From humble beginnings, brisket has made it’s way to BBQ royalty. Once overlooked and underappreciated, this tough cut rose to fame over the past century, becoming the crown jewel of Texas BBQ. Thanks to the Texan-Jewish community's culinary influence where brisket cooking is mainstay thanks to it being from the kosher front half of the cow, brisket found its way from traditional Jewish delis in the early 20th Century to BBQ pits across the US.



In the heart of Texas cattle country, brisket was once the underdog cut, overshadowed by more profitable options destined for the distant markets of Chicago, Kansas City and beyond. But with local ingenuity and a nod to Jewish culinary traditions, brisket found its place in Texan BBQ culture. As butchers adapted European smoking methods, brisket became a star attraction, gracing the plates of hungry workers at Central Texas meat markets, and eventually to sizzling BBQ pits in the 1950’s where the first restaurants took up the banner.

 

At this juncture, standardization and regulation played a crucial role in elevating brisket to its esteemed status in the realm of BBQ cooking. Prior to this, butchers would simply carve up a whole forequarter according to customer preferences, resulting in variations in cuts based on desired leanness or fattiness. However, the introduction of Institutional Meat Purchase Specifications (IMPS) in 1958, prompted by the military's quest for uniformity, revolutionized the industry. IMPS provided a clear blueprint for beef cutting, ensuring consistency and transparency for buyers, allowing them to buy boxes of specific cuts and the practice of working with half carcasses diminished. Brisket, designated as IMP #120, became a hallmark of this standardized approach.


LBJ enjoying a plate of his BBQ
LBJ and his BBQ diplomacy

Brisket's ascent to culinary stardom received an extra boost from none other than President Lyndon B. Johnson. Renowned for his "BBQ Diplomacy" at the LBJ Ranch, Johnson entrusted his guests' palates to the expertise of his caterer, the self-proclaimed "BBQ King" Walter Jetton. Among Jetton's tantalizing offerings of forequarter Texas BBQ, brisket stood out as the President's personal favorite, solidifying its status as a dish fit for even the highest office in the land.



Beef Brisket Point End
A Full Packer from the Ginger Pig, ready for rubbing


When it comes to buying brisket, there's a few things to consider. Typically weighing between 4-8kg, a whole joint can easily satisfy a crowd of 30 to 60 hungry guests. To cater to various preferences and serving sizes, brisket is expertly divided into three distinct cuts:


1.       The Flat: This substantial portion, located against the ribs, boasts a lean and low-fat profile. With a generous layer of fat on top for moisture, the Flat is perfect for slicing. It's the go-to choice for crafting homemade corned beef and pastrami.


2.       The Point: Smaller but mighty, the Point is marbled with rich fat and connective tissue, resulting in intense flavor and melt-in-your-mouth tenderness. It may offer less meat, but its taste is truly unforgettable.


3.       The Full Packer: For the ultimate brisket experience, opt for the Full Packer. This comprehensive cut includes both the Flat and the Point.  It's a meat-lover's dream come true, offering a harmonious blend of lean and succulent textures.


At The Southern Kitchen, we masterfully prepare brisket in its entirety, blending the lean Flat with the juicy Point for the ultimate BBQ experience. And don't worry about the cooking—leave it to us, or follow our expert tips for BBQ brilliance.


  • Begin by rubbing your brisket with a 50-50 mix of salt and brown sugar before applying your favorite BBQ rub. This creates a moist surface that catches smoke particles and helps your rub adhere.

  • For a classic Texas BBQ flavor, stick to a simple "Dalmatian" rub of salt and pepper, with a hint of brown sugar for sweetness.

  • When BBQing, always place your brisket fat-cap side up to allow the fat to infuse the meat with flavor.

  • Once your brisket hits 160-165°F (70-74°C), wrap it in butcher's paper to maintain moisture without sacrificing the bark.

  • After wrapping, place your brisket in a snug roasting tin to capture the flavorful drippings, perfect for enhancing your BBQ sauce.


So, whether you're craving the melt-in-your-mouth Point or the wafer-thin slices of the Flat, join us for a taste sensation that'll have you coming back for more. Contact us today, and let's elevate your BBQ game together!"



beef brisket BBQ
Slices of brisket with a lovely smoke ring

beef brisket BBQ
Sliced brisket ready for devouring


 

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