Smoked Brisket 101
Smoked brisket is a customer favorite at the restaurant and catered events. Whether it is served on a sandwich or plated, smoked brisket is flavorful, tender, and delicious. Brisket comes from the front chest area of the cow. It begins as a large cut of meat known as a “whole packer,” which is the FLAT (where the sliced brisket comes from) connected to the POINT (which is where the Burnt Ends come from). Brisket becomes BBQ royalty by long, slow smoking to reach richly flavorful tenderness in every bite.
A brisket flat is lean, with a fair amount of marbling throughout and it is ideal for slicing. Brisket has regional identities, i.e. Texas slices their brisket thick, with a generous fat cap, no sauce. Most KC BBQ brisket is sliced thinner, and served sauced. At CGE, our brisket is very tender so we can slice our brisket thicker for a hearty bite. We don’t sauce our smoked meats. We believe the tender, smokey, rich flavor should shine thru, giving our customers the opportunity to choose the sauce that best fits the flavor profile they are looking for. Compared to the flat, the point is much thicker, and more marbled with fat.
What are Burnt Ends?
Burnt Ends are BBQ treasures cut from the point end of the brisket. The flavor of a smoked brisket point is hard to beat. They aren’t actually burnt but got their name due the lengthy cooking time. The caramelization process and rendering of the fat in the brisket is what helps develop their sweetness and rich smoky flavor. Burnt ends are great on their own, but we also add them to our award-winning burnt end barbecue beans.
Corned Beef is Brisket Too
Corned beef is not only for St. Patrick’s Day, every Friday corned beef is on the menu at CGEBBQ. Did you know corned beef is salt-cured brisket? The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. The brining process causes the meat to stay a pink color even when fully cooked. Try our famous Queben sandwich piled high with smoked corned beef, swiss cheese, kraut, and house-made thousand island dressing.
Brisket fans, if you’re cooking brisket at home, it adapts well to various flavor profiles, from a spicy rub in the smoker, to a brisket braised with red wine in the oven, and even in the slow cooker.
Stop by CGEBBQ and try some smoked brisket, if there are left-overs, you won’t want to share them.
Photo Credit: Own the Grill