digest
Short Summary
Main recommendation: Season a brisket generously with a simple dry rub of equal parts kosher salt and black pepper, then let it rest before cooking so the salt can penetrate, firm the meat, and draw moisture to the surface for a better sear. The speaker prefers the second cut (about 1.5 to 5 pounds) for its fat content and moistness, and advises trimming to no less than a quarter inch of fat if a recipe calls for trimming.
Key Points
- The second cut is preferred over the first cut because it has more fat and yields a moister finished product, while the first cut is leaner.
- The speaker says the first cut does not mean superior and that either cut can be used.
- Pat the brisket dry on both sides with paper towels before seasoning, because moisture prevents a good sear.
- Salt is used to draw out the meat's flavors and tenderize it, and the speaker says not to be afraid to use plenty.
- The speaker says the kosher salting/curing process on a cut like brisket doesn't retain all the salt, so don't be scared to season generously.
Details Worth Noting
Concrete instructions:
- Choose a brisket of about 1.5 to 5 pounds from the second cut.
- Trim only if a recipe calls for it, and leave no less than a quarter inch of fat.
- Pat the meat dry on both sides with paper towels.
- Make a rub of 50% kosher salt and 50% pepper (the speaker calls it a "dalmati rub").
- Rub the seasoning on generously, then loosely cover the meat with plastic wrap without sealing it.
- Rest the seasoned meat either for about one hour, or for 24 to 36 hours in the refrigerator.
- The speaker's "rest after you rub" rule is the first of three golden rules; the transcript does not describe the other two.
- Sealing the meat tightly would trap moisture and prevent the dry surface needed for a good sear, so keep it loosely covered.
Bottom Line
Generous salt and pepper, a dry surface, and a resting period are what prepare the brisket for a good sear and a tender result before braising.
