What is brisket? Brisket is a flavorful cut of meat that is full of fat and connective tissue. It’s perfect for the low, consistent smoke that a Traeger grill gives off. This simple information will help you get started if you want to try making your first brisket.
Beef brisket is a large cut of meat from the breast or the lower chest of a cow. It is one of the nine beef primal cuts and one of the four main barbecue meats. It is a relatively tough piece of meat because the animal works it while moving. Because brisket has a lot of connective tissue, it needs to be cooked slowly for a long time so that the tissue breaks down without making the meat too tough.
Historically, the word “brisket” is a synonym for “breast” or “breast meat. While “chicken breast” could be called “chicken brisket,” we don’t know of anyone who does.
For many barbecue lovers, a perfectly smoked beef brisket is the holy grail. When seasoned right and cooked low and slow, brisket becomes incredibly tender and infused with a smoky, beefy flavor. However, one confusing part of cooking brisket at home is navigating the different names for brisket at the grocery store.
So what exactly is brisket called and how do you know what to look for? Let’s break down the brisket basics from the cut itself to how it’s labeled and priced.
Understanding Brisket as a Cut of Beef
First, brisket comes from the breast or lower chest area of the cow. It’s a large, rectangular cut that contains various muscle groups.
There are two main sections of a whole brisket:
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Flat – The leaner, rectangular half of the brisket. It’s uniform in thickness
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Point – The fattier, irregularly-shaped half. It tapers into a thicker triangular shape on one end.
The flat and the point are separated by a layer of fat but are often sold together as a “full packer brisket.” When separated, the flat is sometimes labeled as just “brisket” while the point may be called “deckle.”
Why Brisket Needs Slow, Low Cooking
Due to its location on the cow, the brisket contains lots of connective tissue. This makes it tough if cooked incorrectly.
The connective tissue contains collagen, which breaks down into gelatin when cooked slowly over low heat. This gives brisket its signature tenderness.
Quick, high-heat cooking fails to break down the collagen. So classic barbecue methods like smoking and braising are ideal.
Identifying Brisket Names and Cuts at the Grocery Store
At the meat counter, brisket can show up labeled in several different ways:
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Whole Packer Brisket – Contains both the flat and the point. This is the best option for getting the most useable meat.
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Flat Half Brisket – Just contains the rectangular flat portion. It’s leaner without the point.
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Point Half Brisket – Called the “deckle,” it’s just the fattier point.
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Boneless Brisket – The bone has been removed but the meat hasn’t been separated.
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Brisket Flat – Sold alone in a uniform slab. Sometimes just labeled “brisket.”
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Brisket Deckle – Sold alone in an irregular, tapered shape. Also called “point brisket.”
For beginners, starting with a whole packer brisket makes prep and cooking easier. Then you can separate the two halves later on.
Ideal Characteristics of High-Quality Brisket
When selecting your brisket, look for these signs of quality:
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Marbling – The fat should be visibly marbled throughout the meat. This basting helps keep it moist.
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Flexible – The meat should have a slight jiggle and flexibility vs. being stiff.
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Layer of fat – There should be a thick fat cap on one side to help basting.
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Deep color – Opt for a deep red color vs. purplish or brown hues.
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Size – 10-16 lbs works well for home cooking. Bigger briskets are hard to maneuver.
Avoid brisket with dry spots or an overly dry, stiff feel. Wet spots or sticky packaging can signal spoilage.
Understanding Brisket Pricing and Budgeting
As a tough working muscle, brisket is affordable compared to tenderloin or ribeye. Budget $3-5 per pound for Choice brisket, or $5-8 for higher-graded Prime.
For a whole packer brisket in the 10-16 lb range, expect to spend $30-60 or more for high quality.
While pricier, grass-fed brisket has a richer flavor from the natural diet. Heritage breed brisket also costs more but has superb marbling and flavor.
Key Takeaways for Success Shopping for Brisket
Here are the tips to recap when seeking out the perfect brisket:
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Know the difference between the flat, deckle, and whole packer brisket.
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Seek lots of marbling and a thick fat cap.
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Judge freshness based on color and texture.
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Allow $3-8 per pound based on grade and type.
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Understand why brisket needs slow barbecuing methods.
Armed with this brisket knowledge, you’ll hit the grocery store prepared. Then you can focus on the fun part – turning this underrated cut into incredibly tender, melt-in-your-mouth barbecue perfection.
How to Smoke Brisket
The easiest way to cook brisket on a Traeger is low and slow, with lots of smoke.
To smoke brisket, set the grill temperature to 250 degrees Fahrenheit. Place the brisket on the grill, and smoke it.
- 6-9 hours (10-pound brisket)
- 10-12 hours (15-pound brisket)
- 12-16 hours (20-pound brisket)
To find the best pellets for your brisket, read our pro guide.
How to Trim a Brisket
Briskets have a layer of fat (called a fat cap) over a portion of the meat. The fat is usually trimmed before cooking.
If youre buying from a butcher shop, you can ask them to trim the brisket. They should know how to trim it best if you tell them how you plan to cook it.
When you trim your own meat, it’s important to get rid of some fat but not too much. Your brisket will stay moist while it cooks if there is a thin layer of fat on the outside. But if there is too much fat, it won’t render down, and the meat won’t get that tasty bark on the outside.
A 1/4-inch layer of fat is a good amount, though some cooks prefer more and others less.
Brisket Butcher Breaks it Down
Where to buy brisket?
Most butchers and warehouse stores sell a whole brisket that has been chopped into two cuts flat and point but some butchers and warehouse stores also sell a full cut.
What is a flat brisket?
What is Brisket? Brisket is a cut of beef from the chest of the animal that is a relatively tough cut of meat. A full brisket is made up of two muscles that overlap. The thickest part of the brisket is called the “point” and the thinner, more uniform part of the brisket is called the “flat”.
Is beef brisket known by another name?
Is beef brisket known by another name? Brisket is the name given to a basic cut of beef. Each portion has its own name when divided by its two primary muscles, the point and the flat. Brisket is transformed into corned beef, pastrami, pot roast, pho, and more after being brined, cured, or roasted.
What is brisket used for?
Brisket is the name given to a basic cut of beef. Each portion has its own name when divided by its two primary muscles, the point and the flat. Brisket is transformed into corned beef, pastrami, pot roast, pho, and more after being brined, cured, or roasted. In the grocery shop, what is brisket?