What Cut of Beef is Brisket? A Detailed Look at This Iconic BBQ Meat

Brisket is one of the most popular cuts of beef for barbecue and smoking. The rich, robust flavor and tender texture when properly cooked make it a standout star at many barbecue joints and backyard cookouts. But what exactly is brisket and where does it come from on the cow? Let’s take a closer look at what cut of beef brisket is and how to best cook it.

What Part of the Cow is Brisket?

Brisket comes from the breast or lower chest area of the cow. It’s known as a primal cut, meaning it’s one of the major cuts separated from the carcass during butchering.

Specifically, brisket contains two muscles:

• The pectoralis major – This muscle supports much of the weight of the cow’s front end and is used for movement. It overlays the other muscle.

• The pectoralis minor – A smaller thicker muscle underneath the pectoralis major.

These two muscles do a lot of heavy lifting for the animal, making brisket a very tough and sinewy cut of meat. But that makes it perfect for low and slow cooking methods like smoking, braising, or roasting.

The Different Cuts of Brisket

While brisket refers to two distinct muscles from the chest area, these muscles are separated and trimmed into different cuts:

The Flat

• Also called the first cut or lean brisket
• Comes from the pectoralis major muscle
• A large, flat rectangular shape
• Uniform thickness
• Less marbling and fat

The flat is the leaner portion of the brisket. It’s often preferred for slicing and sandwiches since it’s more evenly shaped. Many traditional Jewish brisket recipes call for the first cut or flat half of the brisket.

The Point

• Also called the second cut, deckle, or fatty brisket
• Comes from the pectoralis minor muscle
• Distinctive triangular shape at one end
• Thicker and more uneven
• Contains more marbling and fat

The point cut has more fat marbling which provides moisture, flavor, and tenderness. This is the portion often turned into burnt ends in barbecue restaurants. The point cut is excellent for stews, braises, and pulled or chopped brisket.

The Full Packer Brisket

• Consists of the flat and the point intact
• 10-14 pounds or larger
• Whole, untrimmed brisket

This is the entire brisket including both the flat and the point connected. It’s the cut you need for large-scale barbecue brisket and true Texas-style smoked brisket. Full packers require considerable trimming of excess fat before cooking.

Where to Buy Brisket

For the best quality brisket, especially a full packer brisket, you’ll want to check at a local butcher shop or meat market. Many grocery stores carry smaller pre-trimmed briskets, but for custom cutting, a butcher is best. Here’s what to look for:

• Prime grade – The highest quality with extensive marbling. Provides the most flavor and tenderness.

• Choice grade – The mid-level grade with less marbling than Prime. Still provides good flavor.

• Select grade – Very lean with less marbling. Can lead to drier brisket.

• Wagyu brisket – Specialty brisket from Wagyu cattle with intense marbling. Maximum flavor but expensive.

When shopping, inspect the marbling and fat distribution. Go for briskets with whiter fat rather than yellow, which can indicate older meat. The butcher can also trim a full packer brisket to your preferences.

How to Cook Brisket

Cooking brisket properly transforms the tough, stringy meat into succulent, fork-tender perfection. Here are some top techniques:

Smoking

• Requires a smoker or charcoal grill setup for indirect cooking
• Cook at low temperature (225°F – 250°F) for long time
• Rotate meat and add wood chips/chunks periodically
• Internal temperature up to 203°F when done

Smoking over low heat tenderizes brisket while infusing it with delicious wood-fired flavor. Allow at least 1-2 hours per pound. Resting the meat afterward is also essential.

Braising

• Brown brisket first to develop fond for sauce
• Braise in oven at 250°F – 325°F in liquid like broth or barbecue sauce
• Cover tightly with foil or lid
• Cook until fork-tender, about 1.5 – 2 hours per pound

Braising brisket fully submerged in flavorful liquid gives you both tender meat and sauce ready for serving. A Dutch oven works perfectly for braised brisket.

Slow Roasting

• Season brisket generously with spices and rub
• Cook uncovered at 275°F – 300°F in oven
• Turn meat during cooking
• Add just enough liquid to bottom of pan
• Roast to internal temp of 200° – 205°F

Slow roasting uses dry heat to break down the collagen in brisket. Keep an eye on doneness and add broth or water to the pan to prevent burning.

Slow Cooker

• Season and sear brisket first
• Place in slow cooker with sauce ingredients
• Cook on low 8-10 hours
• Shred or slice brisket when done

Using a slow cooker makes brisket an easy hands-off meal. The long cooking time and moist environment produces fall-apart tender brisket.

Serving and Using Leftover Brisket

Brisket cooked properly should be moist and sliceable. Always cut across the grain for tender slices. Leftovers keep well refrigerated up to 4 days. Here are delicious ways to use up brisket:

• Brisket sandwiches with BBQ sauce
• Chopped brisket baked potatoes
• Brisket tacos or burritos
• Brisket hash with peppers and onions
• Brisket ramen or pho
• Brisket shepherd’s pie or casserole

Smoked or braised brisket also freezes well for 2-3 months. Portion it out and seal tightly before freezing.

Brisket might seem intimidating but learning where on the cow it comes from and how to source and cook it properly makes enjoying this iconic BBQ meat far more approachable. With the right techniques, the satisfying, mouthwatering brisket of your backyard barbecue dreams is easily within reach. Now get out there, fire up your smoker or oven, and make some magic with this beefy beauty!