I’m not ashamed to say I ate brisket every day last week — actually, I’m feeling quite boastful of this beef-eating streak. As Beef Loving Texans, I wager not one of us would question the deliciousness, juicy yumminess of this popular Lone Star State cut. Brisket is always a popular lunch choice when out and about with my carnivorous crew. But, famous BBQ joints aside, cooking up a supersized slab of brisket at home is just smart on so many levels — and keeps you from being tortured by wafting meat smells in two-hour long lines!
So, why is making a beef brisket at home so smart? The top three reasons in my book include 1) it’s easy, 2) it’s economical, and 3) it’s extremely versatile when it comes to recipe and serving options. Oh, and the bonus selling point on beef brisket that really resonates with my “fit foodie” lifestyle — the flat half of brisket is considered a lean cut with less than 7g total fat per 3.5 ounce serving.
Don’t be intimidated of this large chunk of meat. The easiest ways to cook a brisket is low and slow in a smoker, in a slow cooker or in the oven like a pot roast. Check out the instructions on various cooking styles to ensure a successful outcome every time. Also, you can even purchase brisket already prepared and sliced up from the meat department of larger grocery stores — there’s no shame in this time-saving game! They taste pretty darn good and it’s much cheaper than getting pounds and pounds of grub to-go from a barbecue restaurant.
You’ll probably be enjoying your brisket slice after slice the first night! Hopefully, you’ll have enough leftovers to prepare quick and easy meals for the remainder of the week — check out these seven winners for breakfast, lunch and dinner. It’s the EXACT list of how I enjoyed my beef brisket Monday through Sunday!
I hope you try your hand at making a brisket this month and getting creative with the leftovers. For more brisket and other beef recipes, check out the collection at www.beeflovingtexans.com and on my blog TheFitFork.com.