National Brisket Day is observed annually on May 28. Â As one of the nine primal cuts of beef, brisket comes from the breast or lower chest of beef or veal.
![Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] Hardcover – April 7, 2015
by Aaron Franklin  (Author), Jordan Mackay  (Author)](https://jensperspectiveblog.files.wordpress.com/2020/05/61ieb4l9nol3951265513235960478.jpg?w=129&resize=129%2C160)
by Aaron Franklin (Author), Jordan Mackay (Author)
Brisket is a tough and relatively inexpensive cut of meat. While it requires some patience to cook brisket to tenderness, the reward is well worth the effort. Select a well-marbled cut of meat. The fat will keep the brisket moist and add flavor to the final product. Season it well and give it a dark sear. This will seal in the juices. Cook it slow, cook it long.
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It can be cooked in the oven or over indirect heat over charcoal or wood. Many times oak, pecan, hickory or mesquite is added to the other hardwoods to enhance the flavor. Brisket will be fork tender when it is fully cooked and is then served with or without a sauce.
by Steven Raichlen (Author)
HOW TO OBSERVE
Try your hand at this delicious recipe. Follow the tips from Aaron Franklin and his insanely popular Franklin BBQ from Austin, Texas recipe. Or Steven Raichlen’s Project Smoke. Of course you can always make it your own recipe. Which ever you choose enjoy some good Brisket even if it’s takeout…
Use #NationalBrisketDay to post on social media.
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