The brisket is among the most popular cuts of meat that we love cooking on the grill. What’s interesting about its popularity is that it’s even one of the toughest cuts of meat there is. But regardless if it’s among the least tender, the best barbecue chefs surprisingly produce the most delectable and flavorful grilled briskets — especially when they’re cooked in the La Caja China. Today, we want to dedicate our blog post to all of you who are interested in grilling briskets to perfection.
What is a brisket?
A brisket is a cut of beef that’s taken from the breast area, specifically beneath the first five ribs just at the back of the foreshank. It is relatively inexpensive and comes in long cuts, either flat, pointed or both. A prime grade brisket weighs approximately 20 pounds, featuring the flat and pointed parts. The brisket usually shows a layer of fat at the top which is referred to as the fat cap. This area is white and varies in terms of thickness. If it exceeds more than a quarter of an inch thick, it should be trimmed down before cooking.
How do you buy briskets?
When buying a brisket, make sure that you’ll choose a fresh one. It should have a deep red color which is the standard among fresh meats. There should still be a lot of fat in the meat per se and not just on the top part. This is what we call marbling and it’s very important if you want to keep your meat moist and juicy while smoking and grilling. We recommend buying briskets fresh instead of frozen. Just freeze them at home if you’ll cook it later.
Storage and Freezing Tips
When freezing briskets, make sure that you’ll put in the coldest part of your fridge and that the temperature is about 35 to 40 degrees Fahrenheit. With this temp, you can keep it fresh for up to five days — longer if your fridge’s temp is even lower than the said range.
Thawing and Grilling Tips
If your brisket weighs about 20 pounds, you should thaw it in the fridge (move it to the warmer section) three days before grilling. On day of the barbecue, take it out of the fridge 4 to 5 hours before grilling. This is enough time to smoke or slow cook your meat. By the way, this doesn’t include the hours that you’ll spend preparing the brisket (marinating, rubbing, etc.) For instance, if you’ll marinate your beef, it is recommended to do so the night before to ensure that the flavors sink into the meat. To make sure that you’ll do it the right way, follow a recipe we have posted on our blog. Don’t forget to use a wired thermometer as well to monitor the doneness of your brisket while it’s cooking in your La Caja China.
We hope that you enjoyed reading our tips on storing and cooking frozen brisket. Also check out our recipes for brisket, Texas brisket, adobo seasoning and mojo criollo recipe guides. And to ensure that you’ll serve the tastiest beef brisket, only use the best barbecue grill in town! Visit our website or call us at 1-800-338-1323 to get your La Caja China!
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