+/- 200 g. per pack
The brisket is the front portion of the beef breast that lies between the front legs and takes well to smoking, braising, or poaching. This forequarter cut is associated with Jewish cooking because of prohibitions against eating hindquarter meat. Brisket is the cut of choice for Texas slow-smoked pit-cooked barbecue and is also the best cut for corned beef. While brisket is hard to beat for flavor and texture, it must be cooked slowly at low heat and will shrink significantly. Because it is a large cut that can’t be cooked properly in small quantities, brisket is ideal to serve to large groups.