Here are 9 lesser-known facts about brisket that you may not have heard of—plus some mouthwatering recipes to try.

While BBQ enthusiasts in the southeastern states often opt for pork, Texas BBQ is all about brisket. This flavorful yet tough cut of beef has gained widespread popularity across the country, showing up on menus from coast to coast. This surge in demand is partly why this traditionally affordable cut of meat is no longer as budget-friendly.

What exactly is brisket?

1. It Requires Extended Cooking Time

Brisket contains a lot of tough connective tissue, so it must be cooked slowly over low heat to break it down, yielding ultra-tender results. In this recipe, the meat spends an entire day in a slow cooker, resulting in a mouthwatering, fall-apart tender and juicy dish.

2. It's a Pectoral Muscle

Much like a muscular bodybuilder, a cow has well-developed pectoral muscles. Brisket is sourced from these muscles and typically weighs between 12 and 20 pounds.

3. It Contains a Hidden Deckle

Due to its large size, brisket is often divided into two sections. Most supermarkets stock the first cut, known as the flat. This part is leaner and cuts neatly. However, your butcher may offer the second cut, referred to as the deckle point. This piece is marbled with fat and becomes incredibly tender when cooked.

4. The Type of Cut Is Important

There are two popular methods for cooking brisket—smoking and braising—that each create distinct flavors. When smoking brisket, the second, fattier cut is kept attached, preventing it from drying out during the long smoking process.

Braised brisket is typically made from the first cut, which helps the leaner meat retain moisture. If your braised brisket turns out dry, try using the deckle point instead. While it may fall apart when sliced, it will be moist and rich in flavor.

5. A Long Rest Is Crucial

There are many techniques for cooking brisket, but all pitmasters will agree that resting the meat is one of the most important parts of the process. You should allow the brisket to rest for a minimum of one hour, ensuring that its internal temperature is at least 160°F at the time of slicing.

Most pitmasters will also advise against letting the brisket rest for too long, as any time more than two hours will cause the meat to become dry and cold—unsalvageable even when reheated in the microwave. However, in this braised brisket recipe, the instructions recommend letting the meat rest overnight.

6. Fat Is a Good Thing

When it comes to brisket, fat is your friend. In fact, you'll want to keep the meat fat side up while cooking, so the juices can drip through the meat and it stays moist.

When you think of brisket, you may not necessarily consider it to be one of the healthiest sources of protein out there. This is a fair assumption, considering that it can have a high-fat content, depending on the cut of brisket you get.

Dr. Stephen Smith, a research scientist at Texas A&M University, argues that the fat in brisket is more beneficial than many people realize. He points out that ground beef made from brisket contains high levels of oleic acid, which plays a key role in producing HDL, also known as 'good cholesterol.' He further explains that brisket has more oleic acid compared to cuts like the flank or plate, which are commonly used for ground beef.

7. Wrapping While Cooking Can Shorten Cooking Time

Wrapping the brisket during cooking is a popular method to reduce the cooking time and keep the meat moist, leading to a more tender and juicy result. This technique also helps control the bark, or the textured crust that forms on the meat's surface.

However, it's important not to wrap the brisket at the start of cooking. Most experts recommend wrapping it once the internal temperature reaches 165°F. You can use either foil or butcher paper, each offering different advantages: foil accelerates cooking, while butcher paper better manages the bark’s appearance.

8. Brisket Is the Foundation for Corned Beef and Pastrami

Did you know that corned beef and pastrami are both made from brisket? Corned beef is created by curing brisket in a brine for several days before boiling it for hours. Similarly, pastrami undergoes the same brining process but is then coated with spices, smoked, and steamed.

9. Brisket Has Jewish Heritage

Brisket has its origins in the 18th-century Ashkenazi Jewish communities of Eastern and Central Europe. It was—and continues to be—traditionally served during holidays such as Rosh Hashanah, Passover, and Hanukkah because it comes from the cow's breast, making it kosher.

Brisket did not gain popularity in the United States until the early 1900s when many European Jewish immigrants settled in Texas. Over a century later, hundreds of brisket recipes are available, and it has become a beloved dish among barbecue enthusiasts worldwide.