The Best Passover Brisket Recipe (for any Jewish Holiday!) (2024)

FAQs

What cut of brisket is best for Passover? ›

If you're braising your brisket, which is what I recommend for Passover, I personally prefer to go the leaner route by using first cut brisket. If you are a fat lover, go for it and use the point cut, but try to make it the day before you want to serve it so you can remove the fat from the surface of the sauce easily.

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

The secret to making a delicious brisket is smoking at a consistent temperature, cooking with indirect heat, and, most importantly, monitoring the brisket's internal temperature to determine when to wrap it and when it is done. It is critical to know when to wrap the brisket.

It's a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.

The point has extremely tender meat, to the point it falls apart, and it's also bursting with incredible flavor. The only difference is that the fat content is a lot, which means you'll have less meat to work with.

If you really want to know how much brisket to serve per person, **account for one pound of raw brisket (or half a pound of cooked brisket) per adult and half a pound of uncooked brisket (or a quarter pound of cooked brisket) for your little ones.

Our general rule of thumb is to plan on between 30 and 60 minutes per pound when learning how to cook a brisket. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

To season your brisket for smoking and for Brisket Burnt Ends, simply rub generously with kosher salt, black pepper, and optional garlic powder. Place the seasoned brisket into the fridge and allow it to dry brine overnight. Now, it's time to cook!

While smoking meat, you should pay special attention to the temperature danger zone because there is a higher chance of bacteria growth in the meat. Therefore, you need to find the optimum temperature for meat. As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C).

Set the temperature to a low heat, around 225°F to 250°F (107°C to 121°C), and cook the brisket slowly. You can wrap it in foil or use a roasting pan with a lid to help retain moisture. Slow Cooker Method: Using a slow cooker is a convenient and hands-off method.

What is the best flavor for brisket? ›

Oak, for instance, graces the meat with a balanced, smoky nuance. Meanwhile, fruit woods, such as apple and cherry, can imbue a mild sweetness to the meat as the wood burns. The bold signatures of hickory and pecan wood can imbue the beef brisket with their strong flavor and smokiness.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Sear the brisket first. Sear the brisket all over to caramelize the meat and develop flavor before slow cooking it. Submerge the brisket in liquid and add aromatics. The liquid can be anything: broth, wine, ketchup, BBQ sauce, beer - you name it.

Brisket comes from the chest of the cow and has a lot of connective tissue, so it needs time to tenderize. That's why you will most often see recipes that indicate a low temperature for a long cooking time.

The Flat: This is the main part of the brisket that lies toward the inside of the cow against the ribs. The meat is lean and low in fat content and tends to be more expensive than other cuts as more dishes require it. In Jewish tradition, the first half of the steer is kosher; the back half is not.

Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanwhile, is preferred for pulled beef, beef sandwiches and smoked barbecued brisket.

First cut is a very lean piece of meat and if you make it right, it slices nicely, and it's a beautiful piece of meat on the table. It's bakavodike (respectable). Second cut is much juicier, and it's harder to cut, because once it gets soft, it falls apart when you slice it.