Slow cook
Brisket
Pecho
FromGs. 55.000/ kg
Typical piece: pieza ~4 kg · Gs. 220.000
Brisket is two stacked muscles: the fatty point and the leaner flat. Texas BBQ smokes it 12–16 hours; in Paraguay you can braise long or oven it with patience. At the end, fat becomes golden gelatin and the meat pulls apart.
- Typical weight
- 3–5 kg
- Aging
- 7–14 days wet
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- 7–14 days · Wet
Quick cooking reference
Method
Smoke or slow oven
Internal temperature
93–96 °C
Time
Smoked: 10–14 h at 110°C. Oven: 5–6 h at 140°C
Rest
60 min
Doneness
Shredding
Cut-specific notes
Thermometer is essential. 'Stall' at ~70°C is normal, push through. Long rest is mandatory (at least 1 h wrapped).
Nutrition profile (per 100 g)
- Calories
- 230 kcal
- Protein
- 21.5 g
- Total fat
- 15.5 g
- Saturated fat
- 6.3 g
Source: USDA FoodData Central
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
BBQ: brioche sandwich, pickles. Braised: mash and beets. Paraguayan stew: boiled mandioca.
