What Do Aussies Call Beef Brisket? A Guide to This Iconic Barbecue Cut

For barbecue lovers worldwide beef brisket ranks among the holy grails of slow-cooked meat. But what do Australians call this cut that forms the core of classic Texas barbecue? Let’s explore brisket’s significance in Australian cuisine and clear up exactly what it’s called down under.

Brisket Goes By the Same Name in Australia

While Australia has its own beef cut names like chuck steak and gravy beef brisket is still referred to by the same term. Australians have adopted US barbecue culture and with it the popularity of American-style smoked brisket.

So whether you’re browsing your local butcher or perusing a restaurant menu, you’ll see brisket called out by that exact name. Of course, Australias add their own flair by pairing brisket with signature sides like damper bread.

Three Main Cuts of Brisket Available

Cattle contain two briskets each, one on either side of the underside chest between the front legs. This well-worked muscle contains lots of connective tissue that must be rendered for tender and tasty results.

There are three main cuts of brisket:

• Whole brisket – The entire breast including both the point and flat. It has high fat content suitable for slow cooking.

• Flat – The rectangle-shaped leaner portion from the front. It lacks the fat of the point but holds its shape well when slicing.

• Point – The fattier and thicker triangular navel end. Its fat melts into the meat during cooking.

Brisket Has a Long History in Australia

Australians have enjoyed brisket since the early days of the colonies in the 1800s. The affordable cut was often braised or boiled in pots over an open fire to feed large groups.

As the gold rush hit, brisket surged in popularity for being cheap, hearty protein. Miners frequently served brisket stews and braises.

Later as Texas-style barbecue caught on, brisket became synonymous with smoked meat in the Australian barbecue scene. Today, brisket remains an iconic cooking cut across the nation.

Choosing the Best Brisket for Cooking

When selecting brisket, opt for Prime or Choice grade for optimal quality. Look for a packer cut between 8-10 pounds for an ideal smoking size.

The brisket should have relatively even thickness on all sides so it cooks evenly. Check for quality marbling, which will melt into the meat as it cooks.

For maximum tenderness, select a cut with flexible fat that is bright white rather than yellow. Some discoloring is normal but avoid any with dark spots or dry patches.

Finally, choose between the fattier point and leaner flat depending on your preferences. Know that the point delivers more succulence while the flat offers cleaner slicing.

Pro Tips for Preparing Brisket

Cooking brisket can be tricky. Here are some pro tips:

• Sear the brisket first to lock in moisture and flavor.

• Apply a spice rub for up to 24 hours before for maximum infusion.

• Maintain an ultra-low temperature between 225-250°F.

• Spritz the meat during smoking to prevent drying out.

• Wrap in butcher paper at the stall point when bark firms up.

• Rest the brisket for at least 1 hour before slicing against the grain.

• Save the fatty drippings for making sauce.

Mastering these techniques will help you achieve competition-worthy brisket!

Top 5 Brisket Dishes in Australia

Beyond traditional smoked brisket, Australians have dreamed up many delicious ways to enjoy this cut. Here are five popular brisket dishes:

1. Chili Braised Brisket – Slow braised in a spiced chili sauce until fall-apart tender. Served over creamy polenta.

2. Reuben Sandwich – Thinly sliced brisket stacked high on rye with Swiss cheese, sauerkraut and Russian dressing.

3. Brisket Burnt Ends Pizza – Smoked brisket burnt ends served over mustard BBQ sauce and mozzarella on a wood-fired crust.

4. Brisket Breakfast Bowl – Chopped smoked brisket in a bowl with crispy potatoes, poached eggs and hollandaise sauce.

5. Brisket Pho – Vietnamese noodle soup made with beef bone broth and slices of brisket along with herbs and spices.

With brisket’s meaty flavor and versatility, these five dishes offer just a sample of the creative ways Australians prepare it.

Why Brisket is a BBQ Favorite

For Australian barbecue fanatics, brisket remains one of the most prized meats to smoke low and slow. Here’s why this cut is so cherished:

• Infusing smoke into brisket results in irresistible smoky flavor.

• The marbled fat slowly renders to make the meat incredibly juicy and tender.

• The fat cap helps protect the meat and keeps it from drying out.

• Brisket holds up well for leftovers like sandwiches, tacos, etc.

• It feeds a crowd and offers great value per pound.

• The thick cut and long cook time make it a fun challenge for pitmasters.

When properly trimmed, seasoned and smoked, brisket delivers everything barbecue enthusiasts dream of – tenderness, juice and mouthwatering smoke flavor.

Serving Suggestions for Leftover Brisket

Leftover brisket means possibilities like these:

• Chop or slice brisket over tater tots or fries.

• Stuff brisket into omelets or scrambled eggs.

• Toss cubes of brisket into pasta, rice or vegetable sides.

• Top nachos, baked potatoes or pizza with brisket pieces.

• Dice brisket into soup, stew, chili or hash.

• Mix leftover brisket drippings into bean dishes or gravy.

With such a meaty and versatile cut of beef, smoked brisket leftovers can elevate countless everyday dishes into barbecue deliciousness!

Key Takeaways on Aussie Beef Brisket

To wrap up:

• Beef brisket is referred to by the same name in Australia.

• The whole brisket can be divided into the point, flat and navel cuts.

• Brisket has been popular in Australia since the colonial era.

• Choose a well-marbled packer cut 8-10 pounds in size.

• Allow ample time to cook low and slow until meltingly tender.

• Australians invent creative ways like brisket pizza and pho using this cut.

• Smoked brisket remains cherished for its finger-licking, meaty perfection.

So now you know exactly what Australians call brisket and why it holds such an esteemed place in barbecue culture down under.