If I was going to pick my favorite day of the year I would pick May 28th which is National Brisket Day #NationalBrisketDay. I don’t know about you but I love BBQ and like Mexican Food I could eat it everyday and not get tired of it. How about you? It’s just BBQ is so expensive when we go out to eat and purchasing a Brisket to prepare at home can and does break the bank at times. I hate to say I will not be able to celebrate National Brisket Day but I hope you will for me. Just remember the Sauce goes on the side of the Brisket always.
I’m grateful thankful and Blessed that I’ve lived in Texas my whole life because if you haven’t you lived in Texas, you might not have had too much experience with the cut of Beef known as Brisket, May 28th is a fine day to change that. Brisket is good for so much more than just Barbecue or Corned Beef on St. Patrick’s Day.
Brisket comes from the breast area, and is separated into point cuts and flat cuts. Both the point cut and flat cut have their uses. The point cut is fatty, and full of connective tissue, which makes it a great candidate for braising or smoking. The Point Cut is also full of flavor. The flat cut is no less flavorful, but can be much leaner, meaning that the flat cut requires a different preparation.
Whatever your preference, grab Brisket and celebrate! Don’t forget the fixer’s that goes with Brisket. Including Tater Salad, BBQ Beans, Corn On The Cob, Texas Toast and Sweet Tea. Although David would want a Beer, Peach Cobler and well done Fried Okra. How about you? As for Charlie he isn’t a Brisket eater and prefers Sausage or Ribs. What can I say other than he doesn’t know what he is missing out on.
NATIONAL BRISKET DAY ACTIVITIES
- Smoking a whole Brisket is a fun cooking project. Smoking a Brisket calls for the low-and-slow treatment, so you want to keep the temperature of your smoker no higher than 250 degrees, and aim for about an hour and a quarter per pound of meat. Start with a dry rub, and finish with a Texas-style Sauce, some crusty Rolls or roasted Potatoes, and plenty of Beer.
- According to one of the top Austin PR Firms, Austin Barbecue restaurants go through an average of 3,000 pounds of Brisket every week! Thats a whole lotta Cows. Isn’t it?
- You could purchase packaged Corn Beef straight from the grocery store. Yet Corning your own Beef is easy, tastier than the commercial varieties, and available all year ‘round. It’s not dissimilar to pickling, so find a big pot and clear out space in your refrigerator. The Brisket needs to be brined for about five days.
- One of the best things about Brisket is all the delicious ways to eat the leftovers! Including Cowboy Nachos, Enchiladas, Italian-Beef Sandwiches, Chili, Brisket Grilled Cheese and don’t forget the Loaded baked Potatoe David said. If you’ve made a Corned Beef, be sure to save some for Hash. A smoked Brisket, sans BBQ Sauce, will work in most recipes. Or simply pop the raw Brisket into your slow cooker early in the morning, and come dinnertime, the Brisket will be tender and ready to shred.
WHY PEOPLE LOVE NATIONAL BRISKET DAY
- Brisket is a relatively healthy cut of meat, if you choose the flat cut (rather than the point cut, which is an equally delicious but a less lean portion of meat).
- A serving of beef Brisket contains a whopping 28 grams of protein (55% of the daily recommendation for a healthy adult),
- Brisket is a good source of iron, zinc, and B vitamins, and falls below the FDA suggestion for fat content.
- In addition to the aforementioned applications, Brisket is also perfect cut of meat for the slow cooker, oven, or the smoker. Once cooked, you can slice the Brisket to serve with Gravy, or shred the Brisket to make Sandwiches, Tacos or Burritos. Or Loaded Baked Potatoes.
- Brisket is also commonly used in the Vietnamese staple Pho.
- Brisket has long been associated with Jewish cuisine, particularly when prepared pot-roast style and served on holidays like Passover and Rosh Hashanah.
- Yet Brisket is most famous incarnation is probably the classic NY-style deli meat that tastes so good when slapped between Rye slices of Bread and slathered with Mustard. Tru Honey Dijon for a different taste.
Thank you,
Glenda, Charlie and David Cates
