Beef Brisket

The beef brisket is the breast of beef, and just as the name suggests, that's where the cut is. The full packer, i.e. the complete brisket, is divided into point and flat. In the past, the beef brisket was cut into slices about 8 to 10 cm thick and sold as beef brisket core for soup. Today, it's better to use it for a really awesome BBQ. The point is the fattier tip of the beef brisket and is, in our opinion, best suited for the classic preparation of brisket. An excellent pastrami can be made from the flat. So if you order a full packer, just consider making two things out of it. One brisket and one pastrami.

Your Freyberger cuts up his own beef. For this reason, we only have a limited number of short ribs on offer each week. To remedy this situation, we have our freezer box . In this you will almost always find our usual Freyberger quality, fresh frozen.

Beef brisket can be prepared using two different methods in the BBQ: low and slow or hot and fast. With the low and slow method, which takes place at around 90 to 110°C, you should expect it to take 8-12 hours. If the ribs are prepared at 110 to 130°C, i.e. hot and fast, it takes 6-8 hours. The fat on the inside has to be removed, but this has already been done with our cut. If you forget to do this, it will become tough and dry. A particularly delicious dish made from brisket is pastrami. But just watch our YouTube video .

Unfortunately, that's not possible. The breast is put under too much strain and therefore has too much connective tissue. But in the past, the classic beef brisket was used to cook a strong beef broth. The cut of the beef brisket is different from that of a brisket, however. The fat on the inside is not cut away. Unlike the brisket.