Beef brisket is one of the most prized cuts of meat in barbecue. With its robust beefy flavor and tender texture when cooked properly it’s easy to see why brisket has reached an almost mythical status amongst pitmasters and barbecue enthusiasts.
In this complete guide, we’ll cover everything you need to know about brisket, from what part of the cow it comes from to how to cook it and serve this barbecue staple.
What is Brisket and Where Does it Come From on the Cow?
Brisket comes from the breast or lower chest area of the cow, specifically the pectoral muscles This area bears much of the cow’s body weight, resulting in an abundance of connective tissue within the brisket
Since cattle don’t have collarbones, the brisket muscles support about 60% of the weight of the front half of the cow. This requires extremely tough muscle composition, which is why brisket is loaded with collagen.
There are two main muscles that make up the brisket
- The deep pectoralis profundus
- The superficial pectoralis superficialis
These muscles are separated by a layer of fat and connective tissue, which contributes to that characteristic brisket toughness in its raw form.
The Three Different Cuts of Beef Brisket
There are three main cuts of brisket you’ll encounter:
Full Packer
The full packer brisket refers to the whole untrimmed brisket. It contains both the flat and the point separated by a layer of fat. Packer briskets usually weigh 8-20 pounds.
The Flat
The flat is the leaner, rectangular half of the brisket. It’s the deep pectoral muscle that lies against the ribs. The flat is commonly used for making corned beef or pastrami.
The Point
The point, also known as the deckle, is the fattier, triangular half of the brisket from the superficial pectoral. It sits above the front legs of the cow. The point is great for making burnt ends.
Flavor, Texture, Fat Content and Tenderness
When cooked properly, brisket is renowned for its:
- Rich, beefy flavor
- Tender, melt-in-your-mouth texture
- Ample fat content
- Extreme tenderness
The fat content varies between the flat (leaner) and the point (fattier). This fat renders during cooking, keeping the brisket moist and adding to the flavor.
Achieving tenderness requires cooking brisket low and slow. This gives the collagen time to break down into gelatin, transforming a tough cut into a tender BBQ delicacy.
What is Brisket Best Used For?
Brisket is extremely versatile. The most popular uses are:
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Texas-style smoked brisket – The simplicity of salt, pepper and low, slow smoking lets the meat shine.
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Corned beef – Cured in a brine solution giving it a distinctive flavor and pink color.
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Pastrami – Dry cured and smoked, pastrami boasts a peppery crust and smoky flavor.
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Braised pot roast – Cooked low and slow in the oven or slow cooker to tender perfection.
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Stew meat – Diced brisket transforms stews and chilis with its rich beefiness.
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Ground beef – Brisket trimmings make for flavorful burgers and meatballs.
How Much Brisket Per Person?
When serving brisket, plan for:
- 1/2 to 3/4 lb raw brisket per person
- Around 40-50% shrinkage during cooking
- 1/3 to 1/2 lb cooked brisket per person
These are general estimates; appetites vary! Accompaniments like sides and sauces help stretch brisket farther.
Cooking Methods for Amazing Brisket
While smoking may be the most popular preparation, brisket can be cooked various ways:
Smoker
Low (225°F – 250°F) and slow (1-1.5 hours per pound) smoking infuses flavor and renders brisket ridiculously tender. Look for the smoke ring!
Oven
Pot roasting in the oven for 2 1/2 – 3 hours covered in liquid at ~325°F effectively braises brisket to tenderness.
Sous Vide
A 2-3 day water bath at 131°-133°F gently transforms brisket by melting all that collagen into luscious gelatin.
Instant Pot
Pressure cooking brisket results in fall-apart tender meat in a fraction of the traditional time. Delicious!
Purchasing Your Brisket
When buying brisket, look for good marbling and flexibility when raw. Avoid dry, stiff briskets. Quality specialty purveyors like Snake River Farms and Porter Road offer beautifully marbled Wagyu brisket.
Your local butcher shop is another great brisket source. Don’t be afraid to ask the butcher for recommendations on selecting the right brisket!
Storing Brisket Properly
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Store raw brisket up to 5-8 days refrigerated, 6-12 months frozen.
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Cooked brisket keeps refrigerated for 4 days, frozen for 2 months.
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For maximum freshness, slice brisket just before serving.
What Part of the Cow is Brisket?
First and foremost, brisket is a set of two overlapping muscles that run along the chest of the cow. This pectoral muscle does a lot of heavy lifting (literally). The animal uses it to walk, run, push itself off of the ground, etc. Since this muscle is regularly used, it is a very tough cut of meat laced with tight connective tissue.
These qualities make the brisket a terrible cut of meat for slicing like a steak, but the same qualities make it perfect for the low and slow love and dedication of a good smoke. The slow and steady climb in temperature and exposure to wood smoke tenderizes this stringy muscle, breaks down that tight connective tissue, and seals in all of the rich beefy flavor. If you’ve ever had really good brisket, you will always have a little place in the back of your mind that craves it.
Brisket 101: A Beginner’s Step-by-Step Guide to Learn How to Smoke a Brisket Right in Your Backyard!
FAQ
What is so special about beef brisket?
Brisket is cut from the underside of the cow, which is tough and filled with fat and collagen. Collagen is a fibrous protein that connects tissues together and is very strong. As collagen cooks, it breaks down, turns into gelatin, and dissolves into the meat. This is one of the things that makes smoked brisket so good.
What is beef brisket called at the grocery store?
A brisket labeled as a “full-packer” is a whole brisket that contains both the point and the flat. A brisket labeled as a “flat” or “half” may just include the flat. Sometimes you’ll see packages of meat simply labeled “brisket” with no further description. More than likely, this is a flat or a portion of the flat.
Why do Jews only eat brisket?
The first reason that brisket became a go-to main course at Jewish gatherings is the fact that it’s kosher. Beef is only kosher if it comes from the front half of the cow.
What is another name for beef brisket?
The brisket meat is also referred to as “breast meat.” It’s a flavorful and versatile cut that comes from the chest area of a cow. This part is known for its rich, beefy taste and is often used in slow-cooked dishes or for smoking and barbecuing such as smoke brisket.
What is beef brisket?
This beef cut is a tough cut but super tasty. If you have ever eaten at an American-style barbecue place, you will know this menu item: the beef brisket (punta y pecho). You may have tasted it as smoked brisket or had it stuffed into a deli roll as pastrami.
What do you need to know about brisket?
Here’s everything you need about brisket. Beef brisket is the barbecue world’s most iconic meat cut thanks to its rich flavor and melt-in-your-mouth tenderness. Whether you enjoy it smoked Texas-style or chopped up for burnt ends, this famous beef cut is perfect for barbecue.
Is brisket beef or pork?
Although traditionally considered beef, brisket can either be beef or pork. However, the two briskets are not entirely the same. Beef brisket is relatively larger and more popular than pork brisket. What Is Pork Brisket? Pork brisket is a cut of meat found on a pig’s pectoral muscles.