What Part of Beef is Brisket? A Complete Guide

Brisket is one of the most popular beef cuts used for barbecue and smoking But have you ever wondered exactly what part of the cow brisket comes from?

As a beef primal cut brisket comes from the lower chest or breast section of the cow. It contains parts of the pectoral muscles that support much of the animal’s body weight. This gives brisket its distinctly tough fibrous texture that must be carefully cooked to become tender and delicious.

In this complete guide, we’ll cover everything you need to know about this classic barbecued beef cut, including:

• What section of the cow brisket is cut from
• The differences between the flat cut and the point cut
• How connective tissue affects brisket’s texture
• Proper cooking methods to make brisket tender
• Regional styles for preparing brisket
• Helpful tips for choosing, trimming, and slicing brisket

Arm yourself with knowledge on all things brisket so you can select, prepare, and serve it like a true pitmaster. Let’s get started!

What Part of the Cow is Brisket?

To understand what part of the cow brisket comes from, it helps to visualize how the animal is broken down during butchering. Cattle are first divided into eight primal cuts, or large sections, including the chuck, rib, loin, and brisket primals.

The brisket primal is located in the lower chest between the chuck and plate primals. It consists of the pectoral muscles beneath the front legs and shoulders. When the carcass is hung, these muscles help support about 60% of the animal’s body weight.

Brisket primal cut on a cow diagram

The brisket primal is highlighted on this cow diagram.

Due to its movement and heavy workload, the brisket contains lots of connective tissue. This tough protein needs moist heat and time to break down into succulent gelatin during cooking.

The two main muscles that make up the brisket primal are:

• Superficial pectoral – The larger, fattier muscle located closer to the surface. This is the point cut of brisket.

• Deep pectoral – The smaller, leaner muscle beneath the superficial pectoral. Also called the first cut, flat cut, or flat deckle.

After cutting away the primal, butchers separate the point from the flat to produce the brisket cuts you find at the store. The point contains more intramuscular fat, while the flat is leaner and more uniformly thick.

Features of Brisket That Affect Texture

Understanding a bit about brisket’s anatomy helps explain why its texture can vary from sublimely tender to chewingly tough. Here are some key factors:

• Workload – Supporting much of the cow’s body weight results in brisket containing extensive connective tissue. This collagen must be melted and converted to gelatin during moist cooking to avoid a rubbery texture.

• Fat marbling – The point cut has more fat marbled throughout compared to the leaner flat cut. Fat provides flavor and moistness during cooking.

• Grain direction – The muscle fibers in brisket run in one direction. Slicing across the grain shortens the fibers for a more tender bite.

• Cap fat – A layer of fat on one side of the brisket helps baste the meat during cooking. A 1/4 to 1 inch thick cap is ideal. Too little fat can cause dryness.

How to Cook Brisket for Tenderness

Cooking brisket properly results in fork-tender meat and a luscious texture. Here are some key techniques:

• Low and slow – Cook at 225°F – 250°F to gently melt collagen over many hours. High heat causes brisket to seize up and toughen.

• Moist cooking methods – Braising, smoking, or steaming lets brisket cook in its own juices and renders fat into the meat.

• Resting – Allowing the brisket to rest after cooking enables juices to redistribute for a moister texture.

• Slicing correctly – Cutting brisket across the grain shortens the muscle fibers for more tender bites.

Try cooking brisket for 8-12 hours at a low temperature until it can easily be shredded with a fork. The long cook time gives connective tissue plenty of time to break down.

Slices of smoked beef brisket

Low and slow smoking or braising makes brisket succulently tender.

The Point Cut vs. The Flat Cut

When shopping for brisket, you’ll come across two very different-looking cuts:

• The point cut – This comes from the fattier superficial pectoral muscle. It has a distinct fat cap and more marbling running through the meat. Due to its loose texture, the point is great for pulled, shredded, or chopped brisket.

• The flat cut – This leaner, uniformly-shaped cut comes from the deep pectoral. It has less fat and a tighter grain that allows it to be neatly sliced across. The flat makes beautiful presentation slices.

For easy identification: the point cut has a thick end that tapers down, while the flat is one even thickness. Many Texas-style barbecue joints use only the flavorful point cut in their brisket.

Beef brisket flat cut and point cut

The point and flat cuts of brisket have distinctly different shapes and fat contents.

If you buy a whole full brisket, ask your butcher to neatly trim and separate the two cuts for you. This gives you the most flexibility in cooking and serving options.

How Is Brisket Cooked Around the World?

Brisket’s hearty texture adapts well to an array of cultural cooking styles:

• USA – Smoked brisket is iconic in Texas barbecue. A spice rub flavors the meat, which cooks for 8-12 hours over indirect heat.

• Jewish cooking – Brisket braises for hours until fork-tender and is served on holidays like Rosh Hashanah and Passover.

• Germany – Brisket is braised in a sauce containing dark beer and aromatics like onion, celery, bay leaves and thyme.

• Korea – Thin slices are quickly grilled or brisket can be simmered into soups and stews.

• Vietnam – Brisket is used in the traditional beef noodle soup called phở. It contributes a deeply savory flavor.

No matter how it’s cooked, properly prepared brisket should be moist and fall-apart tender, with plenty of rich, meaty flavor.

Choosing the Best Brisket

When selecting a brisket at the butcher or meat counter, look for:

• Bright red lean meat – Avoid any brown or gray spots indicating oxidation.

• White solid fat – The fat cap should be bright white. Yellow fat is aged and will taste rancid.

• Flexible texture – Press on the meat and it should have a bit of give. Avoid stiff, rigid briskets.

• Moist appearance – Dry, leathery looking brisket will cook up that way too.

• Even thickness – No dramatic size differences between the thinnest and thickest parts.

For optimum flavor and texture, choose USDA Choice grade brisket with ample marbling. Prime briskets have even more fat and can be amazing when cooked properly.

Tips for Trimming Brisket

Some trimming of excess fat helps brisket cook evenly. Follow these guidelines:

• Trim off any hard, thick areas on the fat cap. Leave about 1/4 inch.

• Remove loose flaps of fat around the edges that won’t render well.

• Score the fat cap in a crosshatch pattern to help the meat absorb rub flavors.

• Leave a nice layer of fat intact to baste the meat during cooking.

Avoid over-trimming since fat provides crucial moisture and flavor. err on the side of more fat rather than less.

How to Slice Brisket for Service

Slicing brisket properly ensures delicious fork-tender bites:

• Cut against the grain – This shortens the tough muscle fibers for tenderness.

• Use a sharp carving knife – A thin, sharp knife makes clean slices without tearing.

• Slice brisket when slightly cool – Cutting warm brisket can make slices fall apart. Chill briefly first.

• Keep slices thick – Cut slices between 1/4 and 1/2 inch thick to retain juiciness and texture.

• Serve slices with pan juices – Spoon over juices from the pan to keep brisket moist.

Sliced brisket with gravy

Thick slices of brisket served with the cooking juices keep meat tender and flavorful.

Now you can wow guests with perfect brisket, confident in your knowledge of what part of the cow it comes from, how to cook it right, and how to carve it for serving. Armed with this brisket intel, you’ll be on your way to becoming a true barbecue pitmaster.