What Is Brisket? Where to Buy and How to Cook It

Ever wonder what exactly is brisket?

If you like BBQ, you are probably acquainted with the popular basics.

Pulled pork and smoked chicken quarters are self-explanatory, but brisket is not for everyone, particularly those inexperienced with Texas barbecue.

You’ve had brisket if you’ve had pastrami or corned meat.

Few items in the world provide such a satisfying and luscious outcome when prepared properly. But it takes time, work, and consideration to make that magic happen.

We’ll go through where brisket comes from on the cow, how to purchase one, and some of the best methods to prepare brisket.

What is beef brisket?

Brisket is essentially two overlapping muscles from the beef or veal breast or lower chest. This muscle performs all of the hard work when it comes to keeping the cow upright.

It is one of nine beef primal cuts.

Brisket becomes highly thick as a result of having a functioning pair of muscles and is one of the least delicate cuts of beef available.

A complete or packer brisket is composed of two cuts: a lean point cut and a fattier flat cut.

What makes brisket special?

Brisket is a tough piece of meat.

That being said, when cooked low and slow, brisket becomes tender and flavorful. To create softness, low and slow cooking breaks down the collagen in the connective muscle tissues.

Brisket may be cooked in a variety of ways, including smoking, braising, and slow roasting. Because we’re all about barbecue here, we’ll go through how to slow smoke your brisket to add depth of flavor from the wood.

What are the different cuts of brisket?

Brisket is normally available in three cuts: full packer, flat, and point. Each cut has its own distinct characteristics and appeal.

Full Packer 

This cut consists of the flat and point portions of the brisket separated by a thick layer of fat. On average, this might weigh anything from 8 to 20 pounds.

A fat layer stretches along the top. Before cooking, this fat is normally cut to a quarter-inch thickness.

The Flat

The flat is the lean, central portion of the brisket. When ordered from a butcher, it is referred to as the initial cut or flat cut.

Because it is a heavily exercised muscle, it has a low fat content. This is the cut most often used for corned beef and pastrami.

The Point

The brisket’s fatty end is the point. It stands on top of the flat and contains much more intramuscular fat than its counterpart.

Because of its high fat content, this cut produces a more tender and moist brisket. Also known as the second cut.

We have a more detailed brisket point versus flat post that compares the two.

Buying beef brisket

Brisket has been more popular in recent years, particularly as fast-casual restaurant companies have entered the brisket market.

Because of its popularity, it is simpler to find in your local grocery shop, but it also raises the price per pound.

Check out your local farmers, farmers markets, and butcher shops whenever feasible.

These are excellent local sources for high-quality, ethically grown meats that you would not find at a supermarket store chain.

A little forethought may generate wonderful benefits and help you invest money back into your community.

If you can’t locate a decent local brisket supplier, you can always get top-quality American Wagyu brisket from Snake River Farms or one of the several online meat delivery services.

Brisket may normally be available in the meat area of your local grocery store, but the cuts are frequently restricted and not suitable for smoking.

Smoking your brisket 

When it comes down to it, smoking a brisket is really simple. The following is a high-level summary of the procedure. See our guide on smoking your first brisket for a more in-depth look.

1. Preheat your smoker to 225-250°F. Use hardwoods such as oak, hickory, or whatever is local to your area and easily available.
2. Trim the brisket Check out HeyGrillHey’s brisket trimming guide.

1. Brisket should be seasoned or rubbed. This may be as basic as kosher salt and coarse ground pepper, or as sophisticated as using mustard as a binder with a more complex rub mix.
2. Brisket should be smoked. Place the brisket on the rack, fat side up, during this first step, and do not open the cooker. Keep it closed and stable for 3 to 4 hours to allow the bark from your seasoning or rub to develop.
3. Spritz the brisket Every hour for the following 5 to 7 hours. If you’re using a liquid like apple juice or Worcestershire sauce, this step is optional but advised to protect the top from charring, provide moisture, and offer a subtle depth of flavor.
4. Wrap your brisket with foil. Then return to the smoker. Check out our brisket wrapping guide.
5. Continue to Smoke When the internal temperature of the beef registers 200 205 degrees in the thickest area, you know it’s almost done.
6. Allow your brisket to rest. Pull your brisket and set it aside for at least 1 hour to let the juices to reabsorb. You may keep it warm in an insulated cooler until you’re ready to serve your guests.
7. Cut and serve Check out our brisket slicing guide.

Other brisket recipes

There are several different ways to prepare brisket besides smoking.

Let’s look at some more tried-and-true brisket recipes:

• Brisket Braised in Red Wine Red wine-braised brisket with veggies
• Oven Brisket in the Style of Texas Brisket smeared with liquid smoke and cooked in the oven over a water bath. A fantastic solution for individuals who do not smoke.
• Chili with leftover barbecued brisket This savory chili recipe makes the most of leftover beef.

If you want to take things a step further and get into the curing game, try these recipes:

• Brisket of Corned Beef Beef brisket preserved using a brine curing procedure similar to pickling. Traditionally associated with Irish and Jewish food.
• Pastrami Cured in the same way as corned beef, but cooked on a smoker to give additional layer of flavor to the finished product.

Storing your brisket

Raw brisket may be kept in its packaging in the refrigerator for 5 to 8 days.

Brisket may be frozen for 6 to 12 months if it is packaged airtight.

Allow it to defrost in the refrigerator ahead of time if frozen. This usually takes a few days, so prepare ahead of time.

Brisket may be wrapped and kept in the refrigerated for 4 days after cooking, or frozen for up to 2 months when wrapped and placed in an airtight container.

Now you know brisket

Now that you know the ins and outs of brisket, you may go with confidence on your barbecue adventure.

Get out there and start practicing! Let the meat do its thing as you play with fire. The more you cook brisket, the better you’ll become at it and the more you’ll understand its intricacies.

If you want to try smoking brisket, try our hot and quick brisket recipe, where we teach you how to obtain smoky, tender brisket without the 12+ hour wait period.

Let us know in the comments if you’re up for the challenge! Please forward this post to a pitmaster in training, and if you need taste testers, we’ll be happy to help.