pressure cooker or slow cook brisket: Best & Trusted Guide By Expert 2024

pressure cooker or slow cook brisket? Which cooks healthy briskates?

“Both pressure cookers and slow cookers can effectively tenderize brisket. Pressure cookers are faster, while slow cookers often yield a richer flavor. But slow cookers are the best choice for making brisket.” Read this guide for detail reason:

When it comes to cooking brisket, the method can dramatically influence the flavor and texture of the final dish.

The debate between using a pressure cooker versus a slow cooker often leaves home cooks wondering which technique is truly the best.

Beef brisket, a prized cut from the underside of the cow, is known for its rich flavor and tender texture when cooked properly.

Different cuts of brisket provide varying levels of tenderness and flavor, making preparation techniques crucial for an exceptional result.

Proper seasoning and the right marinades or dry rubs can transform this meaty delight into a mouthwatering centerpiece for any meal.

As we dive into the specifics of pressure cooking and slow cooking brisket, we will explore their unique cooking processes, advantages, and disadvantages.

This article aims to evaluate both methods and guide you in choosing the best technique for your next brisket endeavor.

Is it better to cook brisket in a slow cooker or pressure cooker?

Beef brisket is a popular cut for slow cooking methods due to its texture and flavor.

Choosing whether to cook a brisket in a slow cooker or an electric pressure cooker depends on time and personal preference.

Slow Cooker:

• Cook Time: Brisket in a slow cooker typically takes 8-10 hours on low heat.
• Flavor: This method allows for a depth of flavor as the meat tenderizes over a long period.
• Texture: Produces a particularly tender piece of brisket.

Electric Pressure Cooker:

• Cook Time: A pressure cooker reduces the cooking time considerably, usually around 1-1.5 hours for a 3-pound beef brisket.
• Flavor: The high pressure infuses the brisket with flavors more quickly.
• Texture: The brisket becomes tender, though some argue not as tender as slow-cooked brisket.

In both methods, using ingredients like BBQ sauce, Worcestershire sauce, garlic powder, and yellow onions can add extra flavor.

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Nutritional Facts:

• A 3-ounce serving of cooked brisket contains about 176 calories, 7 grams of fat, and 26 grams of protein.

Preservation:

• Store leftover brisket in an airtight container. It can be refrigerated for 3-4 days.

Serving Suggestions:

• Sliced brisket can be served alone or used in brisket sandwiches.

What is Beef Brisket?

Beef brisket is a cut of meat from the breast or lower chest of cattle.

It is known for its rich flavor and is a favorite for many because it becomes very tender when cooked correctly.

Brisket is typically a tougher piece of meat due to the amount of connective tissue, which is why it’s often chosen for slow cooking methods such as braising or smoking.

These cooking methods make the meat soft and juicy.

Brisket is not only delicious, but it’s also nutritious, providing a good source of protein.

In a serving size of 3 ounces of cooked brisket, there are approximately 176 calories, with 7 grams of fat and 26 grams of protein.

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Common cuts of brisket

When choosing a brisket at the market, you’ll often find two main cuts:

1. Flat Cut Brisket: Also known as the “first cut,” this piece is leaner and is more uniform in thickness, making it a good choice for slicing.

It’s also the cut most commonly found in supermarkets.

2. Point Cut Brisket: This cut includes more fat, or “marbling,” and it’s known for having more flavor due to this extra fat.

It can be a bit more challenging to cook evenly because it tends to be thicker in some parts.

Brisket Cuts and Cooking Methods

Regardless of the cut, brisket can be transformed into a variety of dishes, ranging from the centerpiece of a traditional holiday meal to a casual BBQ brisket sandwich.

Make sure to consider the cut when planning your cooking method to ensure the best texture and flavor of the beef brisket.

Regardless of the cut, both can be stored in an airtight container to maintain freshness if there are leftovers.

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Preparation Techniques

When preparing beef brisket, there are a couple of techniques you can employ: using a slow cooker or an electric pressure cooker.

In the slow cooker, you place your piece of brisket along with your chosen seasonings and a little liquid, such as a cup of water or broth, and cook on low heat for several hours.

This slow cooking process allows the brisket to cook gently, rendering the meat tender and full of flavor over time.

Typically, you’ll cook a pound beef brisket for about 8 to 10 hours in a slow cooker.

Alternatively, cooking beef brisket in an electric pressure cooker offers a faster method.

You still season the beef and add liquids, but the high pressure and heat significantly reduce the cooking time.

For a pound beef brisket, the cook time might range from about 90 minutes to an hour and a half.

After the pressure has built up and the cooking cycle is complete, it’s important to let the pressure release naturally, which can take an additional 15 to 20 minutes.

Doing a quick release by venting the steam quickly can make the meat tougher.

Both methods require a natural pressure release to ensure that the brisket remains juicy and tender.

Remember to let the cooked brisket rest for about 10 to 15 minutes before slicing.

This allows the juices to redistribute, making every Slice brisket full of flavor.

To store leftover brisket, place it in an airtight container and keep it in the refrigerator.

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Importance of seasoning

Seasoning is essential in brisket preparation because it adds depth of flavor to the meat.

Whether you’re slow-cooking or pressure cooking, the right combination of spices and herbs enhances the natural taste of the beef.

Kosher salt and black pepper form the basic seasoning rub for most brisket recipes, and they should be generously rubbed onto every surface of the brisket before cooking.

For added flavor, many people include garlic powder, onion powder, and a touch of sweetness with brown sugar in their seasoning mix.

The seasoning acts not just as a flavor enhancer but also helps to create a delicious crust on the brisket when seared before slow cooking.

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Popular marinades and dry rubs

Marinades and dry rubs are used to infuse extra flavor into brisket.

Some popular marinades feature a base of acidic components like vinegar or citrus juice combined with oil and various seasonings like Worcestershire sauce, garlic, and spicy elements such as chili powder or cayenne pepper.

Dry rubs, on the other hand, are blends of dry spices that may include paprika, mustard powder, cumin, and sometimes a bit of sugar to balance the flavors.

These preparations not only tenderize the brisket but also permeate the meat with savory, tangy, or spicy notes.

Whether you choose a marinade or dry rub depends on the desired end result and cooking method.

With a marinade, allow the brisket to soak for several hours, or even overnight, for maximum flavor penetration.

Dry rubs can be applied just before cooking and can create a more pronounced crust on the meat.

Remember, when using either technique, to fully coat the brisket to ensure every bite is as flavorful as the next.

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Cooking Processes Explained

When it comes to cooking beef brisket, two popular methods are pressure cooking and slow cooking.

Each method brings out a different quality in the brisket, catering to varying preferences and schedules.

Pressure cooking employs high pressure to cook food quickly.

Using an electric pressure cooker, you first season the brisket with a dry rub or marinade.

Add a cup of water to the pot for steam, seal the lid, and set the cook time.

Pressure builds inside, tenderizing the meat rapidly. After the set time, you can use a quick release to immediately reduce pressure or allow a natural pressure release.

Slice brisket once it’s sufficiently rested.

Slow cooking is gentler, using low heat over several hours.

You season the brisket as you would for pressure cooking and place it in the slow cooker with liquid like BBQ sauce or broth.

Set it to cook on low for 7-8 hours.

The meat becomes fork-tender as it cooks. After cooking, remove the brisket and let it rest before slicing.

Brisket sandwiches are a popular way to enjoy this slow-cooked meat.

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Here’s a simple step-by-step guide for each method:

Pressure cooking brisket: How it works

• Season your piece of brisket with a dry rub or a marinade for extra flavor.
• Place the seasoned meat in the electric pressure cooker.
• Add a cup of water or broth for moisture.
• Seal the cooker lid securely.
• Program the cook time—typically around 90 minutes for a pound beef brisket.
• After cooking, perform a quick release or let the cooker perform a natural pressure release.
• Once the pressure is fully released, open the lid carefully.
• Take the brisket out and allow it to rest for a few minutes for juices to redistribute.
• Slice brisket and serve, perhaps with a side of BBQ sauce.

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Slow cooking brisket: How it works

1. Rub a dry spice mixture or apply a marinade to the brisket for flavor.
2. Place the meat into a slow cooker.
3. Add a cooking liquid like BBQ sauce, beef broth, or a mix with Worcestershire sauce.
4. Put the lid on the slow cooker.
5. Set to cook on low heat for about 7-8 hours, or high for 3-4 hours.
6. Once cooking time ends, let the brisket rest inside the cooker for 15-20 minutes.
7. Carefully remove the cooked brisket and let it sit for an additional 2-3 minutes.
8. Slice the brisket against the grain to serve.

Both methods can yield a tender and flavorful brisket, perfect for a family dinner or leftovers stored in an airtight container for future brisket sandwiches or other meals.

The choice between pressure cooking and slow cooking can depend on your available time and preferred texture of the cooked brisket.

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Pressure cooking brisket Detail Guide

Pressure cooking brisket is an efficient method that locks in moisture and tenderizes the meat by using the high-pressure environment of an electric pressure cooker.

This process utilizes steam and pressure to cook the beef brisket significantly faster than traditional slow cooking methods.

During pressure cooking, a cup of water or beef broth is often added to the cooker along with the brisket to help create steam.

The piece of brisket, often seasoned with kosher salt, garlic powder, and other spices for extra flavor, is placed in the pressure cooker.

Some recipes also include yellow onions or Worcestershire sauce for added depth of flavor.

Once the lid is sealed, the cooker increases the internal pressure, causing the liquid to boil at a higher temperature, which decreases the cooking time.

A pound beef brisket that would normally require hours in a slow cooker can be ready in about an hour using a pressure cooker.

After the cook time is complete, a natural pressure release is recommended, which can take approximately 20 minutes.

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This allows the brisket to settle and reabsorb some of the juices. A quick-release method is less ideal as it can lead to a tougher piece of meat.

Following cooking, the brisket can be sliced and served with BBQ sauce or used in dishes such as brisket sandwiches.

Any leftover brisket should be stored in an airtight container for later use. Pressure-cooked brisket, when done correctly, offers a faster alternative to slow-cooked brisket, providing tender and flavorful meat.

Slow cooking brisket: Detail Guide

When slow cooking beef brisket, the process involves a lengthy period of cooking time at a low temperature.

This method is excellent for breaking down the tough fibers in a piece of brisket, resulting in tender, flavorful meat.

Utilizing a slow cooker for this task allows for a well-distributed, consistent heat that can range from 8 to 10 hours for a pound beef brisket, ensuring that the connective tissues soften without the meat drying out.

The beef brisket recipe often starts with seasoning the meat with kosher salt, garlic powder, and other spices for depth of flavor.

Liquid like beef broth, BBQ sauce, Worcestershire sauce, or simply a cup of water is added to the cooker to create a moist environment.

Some recipes call for onions or other aromatics to impart extra flavor.

For convenience, the slow cooker method is largely hands-off, allowing the meat to gently cook with minimal intervention.

After the cook time, the brisket is typically left to rest before slicing to preserve its juiciness and maximize flavor.

Pro tip: Leftover brisket can be stored in an airtight container in the refrigerator for a few days, making for delicious brisket sandwiches or added protein to other meals.

Advantages of Pressure Cooking Brisket in pressure cooker

Pressure cooking a brisket in an electric pressure cooker offers several benefits.

It is a method that combines steam, heat, and pressure to cook food quickly while still delivering tenderness and flavor.

Here, we explore the specific advantages of using a pressure cooker for preparing beef brisket.

Speed and efficiency

One of the primary advantages of cooking brisket in a pressure cooker is the speed at which it can be prepared.

A piece of brisket that would typically require several hours to become tender in a slow cooker can be ready in a fraction of the time.

For instance, a pound beef brisket that may need up to 10 hours in a slow cooker could be done in about an hour in a pressure cooker.

Moreover, this method is energy-efficient.

The sealed environment of an electric pressure cooker reduces heat loss, making it use less energy for cooking.

This quicker cook time not only saves energy but also helps in planning meals when time is limited.

Tender texture results

Another significant advantage is the tenderness achieved.

The high-pressure environment inside the pressure cooker forces moisture into the meat, ensuring that even the toughest cuts, like a flat cut brisket, become succulent and tender.

That pressure also helps in breaking down the connective tissue quickly, resulting in meat that is not only tender but also full of flavor.

Versatile cooking options

Pressure cookers offer versatility in cooking methods. Beyond just pressure cooking, many modern electric pressure cookers come with diverse options that can brown the brisket before pressure cooking, adding an extra dimension of flavor.

Some units even have settings to keep food warm or to cook using other methods such as steaming or sautéing.

Additionally, a variety of ingredients can be added directly into the pressure cooker with the beef brisket.

Ingredients like yellow onions, a cup of water, and spices can all be cooked together with the brisket to infuse more flavor directly into the meat.

This one-pot cooking method simplifies meal preparation and cleanup.

In conclusion, pressure cooking brisket in an electric pressure cooker provides quick results without sacrificing the depth of flavor and texture.

It’s suitable for those looking for a faster alternative to slow cooking methods, with the added benefits of energy efficiency and culinary versatility.

Pro tip: After cooking, using a natural pressure release for a period before the quick release can further ensure the meat remains moist and tender.

Remember to let the brisket sit for 2-3 minutes in cold water before slicing to lock in the juices.

When stored properly in an airtight container, cooked brisket keeps well and can be enjoyed in various dishes from hearty dinners to savory leftover brisket sandwiches.

Disadvantages of Pressure Cooking Brisket

Using an electric pressure cooker for brisket does come with certain drawbacks that are worth considering before deciding how to prepare this dish.

Potential Loss of Flavor

When cooking brisket in a pressure cooker, the cooking time is notably shorter compared to slow cooking methods.

While this is a time-saver, the brisket may lack the depth of flavor that is often desired.

Slow cookers provide a longer period for the meat to absorb the variety of seasonings such as garlic powder, kosher salt, and extra components like BBQ sauce and Worcestershire sauce, which contribute to the overall taste.

In a pressure cooker, the expedited cooking process may not allow the same melding and development of flavors.

Less Ideal for Large Cuts

Pressure cooking might not be the best method for larger cuts of beef brisket.

Larger pieces may cook unevenly, leading to sections that are less tender or not fully cooked to the desired level.

Slow cookers are better suited for large or thick cuts as they allow for even, consistent cooking over many hours.

Since uniformity is key for a well-cooked brisket, particularly for dishes like brisket sandwiches where the meat needs to be cooked through yet tender enough to slice, the even heating of a slow cooker can be significantly more reliable for larger pieces than a pressure cooker.

It is important to carefully consider these factors to ensure the brisket is prepared to your liking, be it in riveting tenderness or rich, palatable flavor.

Advantages of Slow Cooking Brisket

Slow cooking a brisket offers some distinct benefits, especially when it comes to maximizing the cut’s potential for flavor and tenderness.

This method revolves around a lengthy cooking process at low temperatures, which allows the brisket to gently simmer over several hours.

One of the main advantages of slow cooking a beef brisket is that it affords the meat enough time to turn from tough to tender while continually absorbing the various seasonings and sauces added to it.

Here are some clear advantages of choosing a slow cooker for your brisket recipe:

1. Gradual Breakdown of Connective Tissues: The slow cooker’s extended cook time allows the tough connective tissues in the beef brisket to break down without overcooking the meat, leading to exceptionally tender results.
2. Consistent Low Heat: The continuous and steady temperature eliminates the need for constant supervision, providing consistency in cooking.
3. Flavor Infusion: Ingredients like BBQ sauce, Worcestershire sauce, garlic powder, and kosher salt mingle and infuse the meat with more depth of flavor over the hours spent in the slow cooker.
4. Moisture Retention: The sealed environment keeps the moisture in, ensuring the brisket doesn’t dry out as it cooks.
5. Convenience: Prep the brisket, set your slow cooker, and go on with your day. The slow cooking process is ideal for busy schedules, requiring minimal interaction until it’s time to serve.

Enhanced flavor development

The extended cook time in a slow cooker isn’t merely a convenience; it’s a critical factor in flavor development.

Beef brisket, seasoned with a rub or marinated with a blend of spices and sauces, benefits from the slow permeation of those flavors into every fiber of the meat.

Slow cookers operate at temperatures that encourage gentle simmering, which aids in the melding of flavors from ingredients like yellow onions, garlic powder, and additional spices.

Here’s how slow cooking enhances the brisket’s taste:

1. Continuous Flavor Absorption: Over the extended cooking phase, flavors penetrate deeper into the brisket, more so than in quicker cooking methods.
2. Caramelization: While an initial sear isn’t a direct component of the slow cooking process, many cooks brown their brisket before slow cooking it, adding another layer of flavor through caramelization.
3. Sauce Integration: If you’re using BBQ sauce or other types of sauces, the slow cook allows these to integrate fully into the meat, contributing to a rich and nuanced final product.

Best for large gatherings

Preparing a meal for a large gathering can be daunting, but slow cooking brisket simplifies the process tremendously.

With a cook time that spans several hours, you can start the brisket early in the day and let it cook until your guests are ready to eat.

It’s a mostly hands-off process, freeing you up to focus on other aspects of hosting or preparing sides and accompaniments.

Here’s why slow cooking is particularly suitable for entertaining:

1. Size Capacity: A large slow cooker can accommodate an entire pound beef brisket, making it ideal for feeding a crowd.
2. Ease of Serving: Once cooked, it’s easy to slice the brisket directly in the slow cooker and let guests serve themselves, keeping the meat warm.
3. Leftover Management: Any leftover brisket can be stored in an airtight container, and the flavors are often even better the next day, perfect for brisket sandwiches or other second-day dishes.

With these advantages, it’s clear that slow cooking a beef brisket is a worthwhile method, especially when time is not of concern, and a well-developed taste is the desired outcome.

Disadvantages of Slow Cooking Brisket

Slow cooking methods, including those utilized for brisket, can bring out a robust depth of flavor and tenderness in meat.

However, they come with certain disadvantages that might affect the cooking experience and the overall meal planning.

These drawbacks are especially impactful if you’re looking for a quicker meal option or have limited time to dedicate to meal preparations.

Longer cooking times

One of the primary disadvantages associated with using a slow cooker for brisket is the extensive cooking time required.

Brisket is a naturally tough cut of beef that benefits from the lengthy, low-and-slow cooking process to break down the tough fibers, typically taking anywhere from 8 to 10 hours, depending on the size of the piece of brisket.

While this ultimately contributes to the meat’s tenderness and flavor, the prolonged cook time means that it is less suitable for those who don’t have the capacity to start cooking early in the day or the evening before.

The requirement for advanced preparation can complicate meal planning, particularly for those with unpredictable schedules.

Unlike cooking with an electric pressure cooker, which can significantly cut down cooking time, slow cookers require foresight and a commitment to the kitchen hours before the meal is intended to be served.

Less convenient for quick meals

Following the point on extended cooking times, slow cookers are not the best option for quick meals.

When a last-minute dinner plan arises or the need to cook a pound beef brisket for an unplanned event comes up, the slow cooker may not be the practical choice.

While you can leave the slow cooker unattended during the day, it doesn’t accommodate spontaneous cooking plans well.

Whereas an electric pressure cooker might be able to prepare a brisket in about an hour through pressurized cooking and utilizing the quick release feature to speed up the process, the slow cooker offers no shortcut.

This lack of flexibility can pose a scheduling challenge, and if brisket is on the menu, it requires a day’s commitment to ensure it’s cooked to perfection.

In summary, slow cooking brisket can be significantly less convenient for those looking for a quick culinary solution or have limited time to spare.

Despite the tantalizing promise of a cooked brisket’s flavor and tenderness developed over many hours, the slow cooking method may not always align with the fast-paced lifestyles of many home cooks.

Ideal Serving Suggestions

When it’s time to bring your beef brisket to the table, whether it was tenderized in a slow cooker or swiftly cooked in an electric pressure cooker, presenting it with the right accompaniments enhances the dining experience.

Slice brisket against the grain to ensure tenderness in each bite.

A properly cooked brisket should be moist and full of flavor, allowing for a variety of serving options.

Brisket sandwiches are a crowd favorite; pile high on a soft bun, perhaps with some coleslaw and a swipe of BBQ sauce.

For a more formal affair, place a generous slice beside classic sides, drizzle with your preferred sauce, and garnish with fresh herbs.

Leftover brisket, stored in an airtight container, can be repurposed into hearty tacos, stir-fries, or used to enrich soups and stews.

Classic sides for brisket

Each of these sides brings out a different aspect of the brisket’s rich flavor and provides a balanced plate.

For a lighter option, a fresh salad dressed in vinaigrette can cut through the brisket’s fat and refresh the palate.

Sauces that complement brisket

In the world of brisket, sauces are not a mere afterthought; they are significant players.

Depending on the preparation method, different sauces can enhance the brisket’s taste profile:

1. BBQ Sauce: Classic and versatile, it works well with both slow-cooked and pressure-cooked brisket.
2. Worcestershire Sauce-Based Marinade: Provides a punchy umami boost.
3. Homemade Gravy: Elevate your dish with a rich gravy made from the brisket’s cooking juices.
4. Horseradish Sauce: Offers a tangy contrast to the brisket’s richness.
5. Smoky Chipotle Dressing: Pairs perfectly with the smoky notes of a brisket cooked low and slow.
6. Herb Chimichurri: A herby, zesty sauce that cuts through the meat’s fattiness.

The depth of flavor that both slow cookers and electric pressure cookers impart to beef brisket is complemented and often amplified by these carefully selected sauces, so feel free to experiment with combinations that cater to your palate.

Storing Leftovers

After enjoying a delicious beef brisket, properly storing leftovers is crucial to maintain their quality for future meals.

Whether you’ve cooked your brisket in a slow cooker or an electric pressure cooker, the method of storage can affect the taste and safety of your meat.

Store leftover beef brisket in an airtight container or tightly wrap it in heavy-duty aluminum foil or plastic wrap to prevent air from drying out the meat.

For an added safeguard, you can place the wrapped brisket in a resealable freezer bag.

Ensure the brisket has cooled down to room temperature before refrigerating to prevent condensation, which can cause sogginess and hasten spoilage.

However, do not leave the brisket out for more than 2 hours to avoid bacterial growth.

Slicing the brisket before storing can also save space and make reheating portions easier later on.

Best Practices for Refrigerating Brisket

When refrigerating brisket, consider these best practices:

1. Cool Down: Allow the brisket to cool to room temperature for no more than 2-3 minutes before refrigeration.
2. Seal Properly: Use airtight containers, heavy-duty aluminum foil, or plastic wrap to seal the brisket. Eliminating exposure to air preserves moisture and flavor.
3. Label the Date: To keep track of how long the brisket has been stored, label the container or wrap with the date.
4. Storage Time: Generally, cooked brisket can be stored in the refrigerator for 3-4 days.

By using these storage methods, your brisket should retain much of its flavor and tenderness.

Freezing Options for Brisket

To extend the shelf life of your brisket, freezing is an excellent option.

Follow these guidelines for optimal results:

1. Portions: If possible, freeze the brisket in portions that you will use in one meal to avoid thawing more than what’s needed.
2. Airtight Packaging: Use freezer bags or a vacuum sealer to package the brisket, squeezing out as much air as possible.
3. Wrap for Extra Protection: For added protection against freezer burn, first wrap the piece of brisket in plastic wrap or aluminum foil before bagging.
4. Label and Date: Clearly label each package with the contents and date so you can use the oldest ones first.
5. Thawing: To thaw, place the brisket in the refrigerator overnight. If in a hurry, use the cold water method. Keep the brisket in a leak-proof bag and submerge it in cold water, changing the water every 30 minutes.
6. Freezer Life: Properly packaged brisket can be frozen for 2-3 months without losing much of its quality.

When you’re ready to serve your leftover brisket, reheating should be done slowly and at a low temperature to maintain its moisture.

Use the gravy or BBQ sauce to keep it from drying out.

Enjoy your brisket sandwiches or other preparations as if they were freshly made, even weeks after the initial cook.

What is the best cooking method for brisket?

When deciding on the best cooking method for brisket, the two popular options are using a slow cooker or an electric pressure cooker.

A slow cooker offers the advantage of slow cooking methods, which can provide depth of flavor as the piece of brisket tenderizes over a longer cook time, usually taking several hours.

This method typically involves a low and slow process with added liquid, such as a cup of water, BBQ sauce, or Worcestershire sauce for extra flavor, along with a blend of spices like kosher salt and garlic powder.

The low temperature allows the connective tissues in the beef brisket to break down, making it particularly tender.

On the other hand, an electric pressure cooker can prepare a tender beef brisket in a fraction of the time.

A typical pressure cooker brisket recipe may require a 60 to 90-minute cook time with a natural pressure release, which helps to retain the juices.

The high-pressure environment also infuses the meat quickly with flavors.

Both methods allow for seasoning with various ingredients like yellow onions to enhance the taste.

Post-cooking, brisket can be served immediately, sliced for brisket sandwiches, or stored in an airtight container as leftover brisket for future meals.

Each method has its merits, and the choice depends on the desired cook time and the texture preference for the cooked brisket.