Beef brisket is one of the most flavorful cuts of beef, perfect for smoking, braising, or grilling However, with all the different names and cuts available, brisket can be confusing for many shoppers. In this complete guide, we’ll cover everything you need to know to buy the right brisket with confidence at the grocery store or butcher shop.
An Overview of Beef Brisket
Beef brisket comes from the breast or lower chest area of the cow. It contains a lot of connective tissue, so it must be cooked low and slow to become tender. When done right, brisket turns incredibly moist juicy and packed with rich beef flavor.
There are two main cuts of brisket:
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The flat, also called the first cut or lean – This is the rectangular, leaner half of the brisket with less fat marbling. It’s great for slicing for sandwiches.
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The point, also called the second cut, deckle or fatty – This is the fattier, thicker end of the brisket. It has more marbling and excels when chopped or pulled.
Names for Full, Untrimmed Briskets
When buying a whole, untrimmed brisket, common names you’ll see include:
- Whole brisket
- Packer brisket
- Full packer brisket
This is the entire brisket, usually 10-20 pounds, with a large fat cap on one side. It contains both the flat and the point.
Allow 1⁄2 pound uncooked brisket per person. A 10 lb brisket feeds around 20. The full packer gives you flexibility to separate the cuts later.
Names for Brisket Flats
If you just want the flat, leaner half, look for:
- Brisket flat
- Flat cut brisket
- First cut brisket
- Lean brisket
The flat contains the deep pectoral chest muscles. It has less fat marbling and mostly shreds apart when cooked.
Names for Brisket Points
For the fattier second half, you’ll see:
- Brisket point
- Deckle brisket
- Second cut brisket
- Fatty brisket
The point has more connective tissue and fat which breaks down into moist, tender meat. It doesn’t slice well but excels when chopped or pulled.
Other Cuts and Specialty Briskets
Some other brisket options:
- Boneless brisket – Brisket with the bone removed
- Navel cut – Another name for the point
- Wagyu brisket – Highest marbled brisket from Wagyu cattle
Selecting a High-Quality Brisket
When choosing a brisket, look for these signs of quality:
- Good marbling – Striations of fat visibly marbled throughout the meat
- Flexible fat cap – The fat cap on top should be pliable, not hard
- Bright red color – Avoid brown or grayish brisket
- Minimal excess moisture – Don’t buy briskets leaking juices
High quality packers will have abundant marbling in both muscles. Go for USDA Prime or Choice grade for the most flavor and tenderness after the low, slow cooking that brisket requires.
Asking for Brisket at the Butcher Counter
Don’t hesitate to ask the butcher for advice on picking the perfect brisket for your needs. Explain how you plan to cook it and for how many people.
For a whole brisket, ask for a “packer brisket” or a “whole untrimmed brisket.” Specify weight like “12 lb packer brisket.”
For just the flat, ask for a “brisket flat,” “first cut brisket,” or “lean brisket.” Give the desired weight.
Request a “brisket point,” “deckle,” or “fatty brisket” for just the fattier second cut option.
How to Use Different Brisket Cuts
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Packer or whole briskets are ideal for smoking, grilling, or braising. Cook low and slow.
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Flats work well for carving into slices for sandwiches or chopping for shredded beef.
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Points excel when made into juicy chopped brisket or burnt ends.
Now that you’re an expert in brisket lingo, you can confidently purchase the right brisket for your cooking needs. Refer to this guide the next time brisket names have you puzzled at the grocery store or butcher counter. Happy brisket cooking!
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.
What Cut of Meat is Brisket?
Brisket is one of the best slow-cooking barbecue meats. It has an unbeatable combination of flavor and tenderness when cooked properly.
Is corned beef a brisket?
FAQ
What is a brisket cut called at the grocery store?
Because it’s so large, brisket is usually cut into two pieces. Most grocery stores carry the first cut, also called the flat. It’s leaner and slices neatly. But your butcher may have the second cut, also known as the deckle point.
Is chuck roast the same as brisket?
Whereas chuck roast comes from the upper front portion of the animal, brisket comes from the area just beneath, in the lower chest as it gradually dips under the cow.Feb 1, 2025
What is brisket at a supermarket?
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally.
How is brisket labeled in 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.