The actual brisket meat cut is commonly used for roasting and corning (corned beef), and slow cooking, which contributes to its major popularity in batch-cooking, meal prepping, feeding large crowds and I’m-too-lazy-to-cook weekends. 

What makes brisket such a standout choice? It comes from the breast and lower chest portion of cattle. Since cattle don’t have collarbones, the brisket muscles must support about 60% of the animal’s body weight. This means the meat is well-exercised, full of connective tissue and collagen that, when broken down low and slow, makes it juicy, tender and packed with its own natural flavour. 

The collagen turns into gelatin, which makes the brisket tender, juicy, and packed with rich flavour. Whether you’re doing American-style BBQ, a simple corning, or chucking it in the crock pot before you go to work, the end result is broken down and juicy, great for separating and enjoying plenty of portions of meat.

Brisket is an excellent value when hosting or feeding large groups. One cut can serve many people, making it a cost-effective option that doesn’t sacrifice quality or flavor. Whether you’re celebrating Australia Day with a backyard BBQ or prepping meals for the week, brisket is a fantastic choice. A single brisket can be turned into a variety of dishes—think pulled beef sandwiches, tacos, hearty stews, or even sliced brisket served with roasted veggies. Its ability to absorb a wide range of flavours also means it pairs perfectly with virtually any cuisine or seasoning style, from smoky barbecue rubs to Asian-inspired marinades. 

 For Australia Day, brisket is the ultimate crowd-pleaser. It’s less hands on than the classic sausage or steak, delivers big on flavour and will probably leave you with leftovers! Plus, the protein, iron, and B vitamins help your party goers feel better tomorrow, too! 

Recommended Cooking Styles for Brisket: 

Barbecuing: Season generously with a dry rub, then cook on the barbecue over indirect heat at 120-150c. Once the internal temp hits 70c, wrap with foil and then continue cooking until it reaches 90c - 95c for tender, juicy meat. Rest for 30 minutes then slice thinly and enjoy!   

Smoking: Prepare with a dry rub, preheat your smoker to 110-130c. Use wood chips such as apple or hickory for extra depth of flavour, then smoke fat-side up for 6-8 hours. Bast until it reaches 90-95c internally. Rest and then serve!  

Roasting: Rub the brisket with your favourite dry rub, then set in a roasting pan with stock or wine. Cover tightly with foil and roast in a 160c oven for 3-4 hours until fork-tender. Uncover for the remaining 30 minutes to let it brown.

Braising: Brown the brisket in a heavy pot, then remove it and sauté onions, garlic, and any aromatics. Add enough liquid (stock, wine, or beer) to cover the brisket halfway. Cover the pot tightly and simmer on low heat or bake at 160°C for 3-4 hours, turning the brisket occasionally for even tenderness.

Corning: Place the brisket in a brining solution made from water, salt, sugar, and pickling spices, then refrigerate for 7-10 days, turning occasionally. Rinse before cooking, then simmer gently in water with vegetables and spices for 2-3 hours until tender. Slice against the grain to serve.

Slow Cooking: Brown the meat first in a high-heat pan, then place it in a pot or slow cooker with enough beef stock to fully cover it. Add spices including a bay leaf, rosemary and black pepper to it. Slow cook for 4-8 hours depending on the heat setting, then rest and enjoy!   

Serve with roast veg, fresh salads, in sandwiches, tacos, as burgers, in wraps, over hot chips, oh my god the opportunities are endless! Store tightly wrapped in the fridge for up to a week or in the freezer for 6 months!