Beef brisket is considered by many to be the holy grail of barbecue. When smoked low and slow, this tough cut transforms into tender, mouthwatering perfection. However, not all briskets are created equal. Choosing the right brisket is crucial for barbecue success. This detailed guide will teach beginner smokers everything they need to know about selecting the best brisket for their next cookout.
Brisket is a cut of beef from the breast or lower chest region of the cow. It consists of two separate muscles – the flat cut (or first cut) which is lean, and the point cut (or second cut) which has more fat marbling. These two muscles overlap one another and are usually separated by a layer of fat
When left whole the intact brisket is known as a “packer brisket” and can weigh anywhere from 8 to 20 pounds depending on the size of the cow. Packers contain both the flat and the point. Many grocers also sell the flat or point individually which provides more flexibility for the barbecue enthusiast.
Brisket is one of the toughest cuts of beef due to its abundant connective tissue from the cow using these muscles frequently for movement. But with the proper technique of low and slow smoking, brisket transforms into a deliciously tender and flavorful meal.
Choosing Between Flat, Point, and Packer Brisket
The first decision when buying brisket is whether you want to cook a whole packer brisket or purchase the flat and point individually. Here is a breakdown of the differences
Packer (Whole) Brisket
- Contains both the flat and point muscles
- More challenging to trim and cook evenly
- Provides the classic barbecue experience
- Ideal for serving large gatherings
- Weights range from 10-14 pounds
Flat (First Cut)
- Rectangular shape, uniform thickness
- Leaner with less fat marbling
- Tougher with a higher risk of drying out
- Best for slicing into thin pieces
- Weights range from 5-8 pounds
Point (Second Cut)
- Irregular shape with more fat marbling
- Juicier and more tender due to fat content
- Falls apart more easily when cooked
- Best for chopping, pulling, or dicing
- Weights range from 4-7 pounds
Most novice barbecue cooks will want to start with a smaller flat brisket which is easier to manage. Those with more experience may opt for a whole packer brisket to get the classic profile.
Selecting Brisket Based on Quality Grade
When browsing the meat counter, you will notice brisket labeled according to USDA quality grades – Select, Choice, and Prime. Higher quality grades have more intramuscular fat marbling which produces juicier and more flavorful brisket after smoking:
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Prime: Highest level of marbling, resulting in excellent tenderness and flavor. The best grade for barbecue.
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Choice: Less marbling than Prime, but still produces tender and juicy brisket. A good option for most cooks.
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Select: Very lean with minimal marbling. Risks drying out during smoking. Avoid this grade for barbecue.
Additionally, Wagyu brisket provides an ultra-rich marbling unmatched by conventional beef. The abundant fat melts at a lower temperature flooding the meat with flavor and moisture. While extremely pricey, Wagyu brisket is the ultimate choice for indulgence.
When available, choose Prime or Wagyu brisket for the most decadent barbecue experience. Select Choice for a more budget-friendly option that still performs relatively well on the smoker.
Inspecting the Brisket for Freshness
Prior to purchasing a brisket, inspect the cut closely to ensure optimal freshness:
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Color: Brisket should be bright ruby red to dark purple red. Avoid gray, brown, or green hues.
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Texture: Meat should be firm but yield slightly when pressed. Avoid limp, mushy brisket.
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Fat Cap: Thickness should range from 1⁄4 to 1⁄3 inch. Avoid briskets with very thick fat caps.
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Aroma: Raw brisket has a mild beefy smell. Rancid or sour odors indicate spoilage.
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Sell-By Date: Only purchase brisket before the sell-by date. Allow 2-3 days buffer for proper smoking time.
Selecting a fresh, high-quality brisket is essential for mouthwatering barbecue. Take the time to handpick the best possible brisket at the grocery or butcher shop.
Ideal Thickness and Weight
When browsing the meat case, be mindful of both the thickness and weight of the brisket:
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Thickness: Choose briskets that are at least 1 inch thick at the thinnest edge. Thin briskets cook unevenly.
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Weight: Allow 1⁄2 pound finished meat per person. A 12 pound raw brisket feeds ~24 people. Adjust weight accordingly to match your headcount.
Thick, heavy packers require a longer smoke time, but will feed a larger crowd. Thinner flats feed fewer people, but smoke quicker. Consider your timeline and guest list when deciding on brisket size.
Where to Purchase Brisket
Finding high-quality packer briskets requires venturing beyond the neighborhood supermarket. Here are the best places to shop for brisket:
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Butcher Shops: Skilled butchers offer the best brisket selection and can custom trim. Provides a chance to inspect meat firsthand.
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Specialty Markets: Stores like Costco and Sam’s Club consistently stock packer briskets. Check for Prime or Wagyu.
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Online Retailers: Companies like Snake River Farms and Crowd Cow ship frozen briskets nationwide. Access to exotic Wagyu brisket.
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Farms and Ranches: Buying direct from local producers gives insight into diet, care, and processing.
Seek out a supplier specializing in high-quality beef to find the best brisket for your barbecue.
Pro Tips for Purchasing Brisket
Keep these pro tips in mind when shopping for your next brisket:
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Inspect the flat for uniform thickness. Avoid tapering or thin spots.
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Estimate 1 pound raw meat per person. Adjust brisket size to match guest list.
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Choose Prime or Wagyu grade for maximum marbling and tenderness.
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Seek out the freshest briskets possible. Inspect color, texture, and smell.
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Look for a fat cap around 1⁄4 inch thick. Avoid large thick caps.
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Purchase from dedicated barbecue suppliers for best selection.
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Allow 2-3 days buffer between sell-by date and smoke date.
By following this detailed brisket buying guide, novice barbecue cooks can locate amazing briskets worthy of low and slow smoking. Properly choosing the right brisket is the first step to incredible homemade barbecue.
How to season a beef brisket
Now that you have successfully bought and trimmed the meat, the next step is to season it.
A brisket can take on many different spices and herbs in the rub. You don’t need some fancy “best brisket recipe” here either. Simply use a Dead Rooster Co. dry rub (Black Gold is the perfect smoked brisket rub), your favorite rub recipe, or go with classic Texas Style (kosher salt and ground pepper). I like to season my brisket the night before so when I wake up at the crack of dawn, it’s ready to go!
Where is the brisket located on the cow?
The brisket is located on the breast, or lower chest of the steer just below the shoulder. There are two of these on the entire animal, one on the left and the other on the right. This muscle gets a lot of work every time the animal bends down, lays down, or walks. The brisket contains lots of connective tissue which will break down when smoked “low and slow”.
Many years ago, this cut was not very popular and was often cut for beef stew or used for ground beef. It got popular when folks discovered that smoking the brisket at a low temperature for a long period of time breaks down the connective tissue, and makes it tender and delicious.
How to Buy the Right Cut of Beef Brisket (Hint: There’s Two Types!)
FAQ
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.
What is the best cut of brisket to buy?
When it comes to smoking brisket, the best cut is typically the point cut (also known as the “deckle” or “point”). Here’s a breakdown of the two main cuts of brisket: Point Cut: – This part of the brisket has more fat marbling, which makes it more flavorful and tender when smoked.
What is the 3/2:1 rule for brisket?
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1. Initial Smoke:The brisket is placed on the smoker and cooked unwrapped for 3 hours at 225°F (or similar low temperature). This stage allows the brisket to absorb smoke and develop a nice bark.
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Better Homes & Gardenshttps://www.bhg.comHow to Cook Brisket 4 Ways—Low and Slow – Better Homes & GardensFeb 3, 2025 — Frequently Asked Questions * What’s the 3-2-1 method for brisket? While it is true cooking brisket is a time-consuming process, the 3-2-1 rule makes…
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Stoltzfus Meatshttps://www.stoltzfusmeats.comBrisket – Stoltzfus MeatsCooking and Care Instructions. Store in Refrigerator or Freezer until ready to cook. Try the 3-2-1 rule for brisket! This popular smoking method is simple: smok…
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2. Wrapped Cooking:The brisket is then wrapped in foil and continued to be cooked for 2 hours. During this stage, the brisket will tenderize and the juices will stay in the meat.
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Better Homes & Gardenshttps://www.bhg.comHow to Cook Brisket 4 Ways—Low and Slow – Better Homes & GardensFeb 3, 2025 — Frequently Asked Questions * What’s the 3-2-1 method for brisket? While it is true cooking brisket is a time-consuming process, the 3-2-1 rule makes…
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prydebutchery.com.auhttps://prydebutchery.com.auThe Ultimate Guide to Cooking Beef Brisket: Low & Slow PerfectionOct 1, 2024 — Slicing for Tenderness * What is the 3/2:1 rule for brisket? The 3/2:1 rule for brisket refers to the cooking method where the brisket is smoked for…
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3. Unwrapped Finishing:Finally, the brisket is unwrapped and cooked for 1 hour to develop a crispier bark and ensure it’s fully cooked.
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Better Homes & Gardenshttps://www.bhg.comHow to Cook Brisket 4 Ways—Low and Slow – Better Homes & GardensFeb 3, 2025 — Frequently Asked Questions * What’s the 3-2-1 method for brisket? While it is true cooking brisket is a time-consuming process, the 3-2-1 rule makes…
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Stoltzfus Meatshttps://www.stoltzfusmeats.comBrisket – Stoltzfus MeatsCooking and Care Instructions. Store in Refrigerator or Freezer until ready to cook. Try the 3-2-1 rule for brisket! This popular smoking method is simple: smok…
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Reddithttps://www.reddit.comQuestion as a grilling amateur, is it normal for bratwurst to be somewhat pink on the inside and slightly on the outside? The cheese was already coming out but I want to be sure. I looked up that I should cook med-low for 20-30 min but something was up with our grill so I cooked it for 50 min on low : r/grillingMay 7, 2022 — The bratwurst are already fully cooked. See the word smoked.
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