Brisket 101: The Fundamentals of Brisket-making

Brisket is a type of cured meat that's equal parts delicious and confusing. In this course, we'll cover the basics of Brisket-making, from selecting the right cut of meat to applying the perfect ratio of spices and herbs.

Chapter 1: Selecting the Perfect Brisket

Not all Brisket is created equal. In fact, some Brisket is created worse. When selecting the perfect Brisket, consider the following factors:

• The fat content: Do you want it lean and mean, or a little bit fatty?
• The cut: Flat, corned, or something else?
• The breed: Are you a fan of pork, beef, or a combination of both?

Chapter 2: Curing the Brisket

Curing is an art, folks! It's not just about sprinkling some salt and calling it a day. No, no, no. In Brisket 101, we'll explore the nuances of curing, including:

• The importance of patience (and by patience, we mean weeks, months, or even years)
• The delicate balance of salt, sugar, and other spices
• The role of temperature and humidity in curing

Chapter 3: Cooking the Brisket

Now we're getting to the fun part: cooking! In this chapter, we'll cover the various methods for cooking Brisket, including:

• Grilling, smoking, or pan-frying (the holy trinity of Brisket cooking)
• The perfect ratio of fat to lean meat (spoiler: it's all about balance, folks)
• Tips and tricks for achieving that perfect, tender Brisket

Brisket 101 is brought to you by the Brisket Institute of Higher Learning (BIHL). A non-profit organization dedicated to the advancement of Brisket science and education.