Brisket is the holy grail for pit masters for a motive: It is not simply that it is scrumptious; it is that it is a lot trickier than loads of different choices. To know why, it is important to grasp what brisket is within the first place.
As a minimize of meat from the decrease chest of a cow, brisket is possibly the a part of the animal most accountable for supporting its weight — and should you’re acquainted with cows, you are in all probability conscious they weigh rather a lot. In consequence, brisket tends to be lean muscle with out a lot fats and accommodates loads of connective tissue. That is the explanation it needs to be cooked slowly: That connective tissue wants time to interrupt down. It is why smoking or braising are the popular strategies for cooking brisket and why grilling it’s a horrible thought; excessive warmth causes it to turn into powerful and inedible.