Brisket is a popular beef cut that comes from the chest of the cow. It’s a tough cut of meat that requires slow cooking at low temperatures to become tender. At the grocery store, brisket may be labeled a few different ways depending on the specific cut.
Whole Brisket
A whole brisket refers to the entire untrimmed brisket as it comes off the cow. This includes both the flat cut and the point cut still connected. When shopping for a whole brisket, you’ll typically see it labeled simply as “whole brisket” or “untrimmed brisket.”
Whole briskets are large, averaging 12-16 pounds. They contain a good amount of fat marbling throughout. This allows the brisket to remain moist during the long cooking time required to break down the tough muscle fibers. Whole briskets require expertise and patience to trim and cook properly.
Brisket Flat
The brisket flat is one of the two main muscles that make up a whole brisket. It’s the long, rectangular portion on top. When separated from the whole brisket, this cut may be labeled:
- Brisket flat
- Flat cut brisket
- First cut brisket
- Lean brisket
The brisket flat contains less fat than the point cut. It’s leaner and cooks up drier if not prepared carefully. The meat grains in the flat run longitudinally, so it’s important to slice this portion of the brisket properly.
Brisket Point
The brisket point, also called the deckle, is the fattier, thicker portion of the brisket located underneath the flat. When separated, it may be labeled:
- Brisket point
- Deckle
- Second cut brisket
- Point cut brisket
With all its fat marbling, the point retains moisture well during cooking. It’s the juicier section that many prefer. The meat grains in the deckle run in different directions, allowing for slicing across the grain.
Types of Brisket Cuts
In addition to the basic flat cut and point cut, brisket can be butchered into other more specific retail cuts. Here are some other common brisket cuts you may come across:
Brisket Navel
This is the narrower end of the brisket flat. It contains less fat and connective tissue than other parts of the brisket. When cooked properly, the navel can be very tender.
Brisket First Cut
Consists of the first few inches next to the navel end of the brisket flat. It contains a significant fat cap and is regarded by some as the most flavorful portion.
Brisket Second Cut
The second cut comes from the middle section of the brisket flat. It has less fat than the first cut but is still quite flavorful when cooked correctly.
Brisket Tip
This refers to the tapered end of the brisket flat opposite the navel end. It’s a leaner portion that can dry out if overcooked.
Brisket Deckle Point
A cross-section of just the deckle or point cut. Contains high fat content to keep it juicy.
How is Brisket Sold?
When shopping for brisket, you’ll typically find it sold in a few different forms:
- Whole untrimmed brisket – This is an entire brisket including both the flat and the point still connected.
- Separated brisket flats and points – Many grocers will stock individual brisket flats and points separately since many recipes call for one or the other.
- Brisket flat halves – Whole brisket flats may be cut in half crosswise to make them smaller and easier to manage.
- Smaller speciality brisket cuts – Some grocers may offer specialty retail cuts like the navel, first cut, or deckle point.
- Sliced or chopped brisket – You may find pre-sliced or chopped brisket in the refrigerated or frozen meat section for convenience.
- Corned brisket – Brisket that has been cured in a salt and spice brine to make corned beef. Often sold around St. Patrick’s Day.
What Type of Brisket is Best?
The best brisket depends on your preferences and cooking method:
- For smoking – Choose a whole untrimmed brisket with lots of fat marbling.
- For pot roasting – Look for a trimmed brisket flat.
- For grilling – Opt for smaller trimmed brisket flats or points.
- For braising – Well-marbled first cuts or deckle points work well.
In general, briskets with more fat marbling retain more moisture during cooking. Just be prepared to trim off excess fat before serving. Also, bigger cuts are ideal for serving crowds while smaller cuts work for fewer people.
How Much Brisket Should I Buy?
To estimate how much brisket to buy, here are some general guidelines for servings:
- A whole 12-16 lb brisket feeds 15-20 people
- A half brisket flat (5-7 lbs) feeds 8-10 people
- A 2 lb point cut feeds 3-4 people
Plan for around 1/2 pound of trimmed cooked brisket per person. Raw weight is higher due to moisture loss during cooking. Always buy a little more than you think you’ll need to allow for leftovers.
How to Choose a Good Brisket
When selecting a brisket at the grocery store, look for these signs of quality:
- Marbling – Look for good fat distribution throughout the meat. Avoid briskets with thick hard fat layers.
- Color – Fresh brisket is bright red. Dull brown color means it’s old.
- Texture – The meat should be firm to the touch, not mushy.
- Size – Pick a size appropriate for the number of people you’re serving.
- Expiration date – Only choose briskets before their sell-by date.
Also smell the brisket for any off odors. Pass on briskets with an ammonia-like smell, which means it’s starting to spoil.
How to Store Brisket
Raw brisket is highly perishable and needs proper storage to maximize freshness:
- Refrigerate brisket immediately after purchasing.
- Place in the coldest part of the fridge or on a tray to catch drips.
- If vacuum-sealed, leave packaging intact.
- Otherwise, loosely wrap in waxed paper or parchment.
- Never freeze a fresh brisket more than 2 weeks.
- For longer freezing, cook brisket first before freezing.
Properly stored, fresh brisket will keep refrigerated for 3-5 days after the sell-by date before cooking. Look for dull color or unpleasant odors as signs it’s time to throw it away.
Prices for Brisket
Brisket prices vary depending on the cut, quality grade, and retailer. Here are some average price ranges:
| Brisket Cut | Average Price Range* |
|---|---|
| Whole untrimmed brisket | $3 – $6 per pound |
| Brisket flat half | $6 – $10 per pound |
| Point cut | $5 – $8 per pound |
| Specialty cut (deckle, navel) | $10 – $14 per pound |
*Prices may be higher for prime grade brisket at premium butcher shops or lower for select grade brisket.
How to Cook Brisket
Brisket needs to be cooked “low and slow” to break down the tough connective tissues. Here are some common brisket cooking methods:
Smoking
The traditional way to cook brisket is by smoking it low and slow. Cook at 225-250°F for up to 18 hours until extremely tender.
Braising
Braise smaller brisket cuts at 300°F in broth or sauce for 2-3 hours until fork tender.
Pot Roasting
Pot roast peeled brisket flats with vegetables in the oven at 300°F for 3-4 hours.
Grilling
Grill trimmed flats or points over indirect heat at 300°F for 2-3 hours with occasional charring.
Brisket Meal Ideas
Brisket shines when served simply to highlight the meat’s natural flavors. Here are some popular ways to serve brisket:
- As sandwiches on white bread with BBQ sauce
- Sliced on a platter with traditional sides like baked beans, coleslaw, and potato salad
- Chopped or shredded brisket tacos with sautéed onions and salsa
- Over toast points or biscuits with gravy
- In chili, soups, or stews
- Hash with eggs for breakfast
Brisket also makes amazing leftovers. Slices can be reheated in the oven, microwave, or skillet the next day. Brisket leftovers keep well refrigerated for 4-5 days.
Common Questions
What’s the difference between corned beef and brisket?
Corned beef starts as a brisket that has been cured in a salt and spice brine. This gives it a different flavor and texture compared to regular brisket.
Should I cook a whole brisket or flats and points separately?
Whole briskets look impressive for serving a crowd. But cooking flats and points separately gives you more control over doneness since they cook at different rates.
Does brisket need to be smoked or can I cook it in the oven?
Brisket turns out incredibly moist and flavorful when smoked low and slow. But you can also braise or pot roast brisket in a Dutch oven with great results.
Key Takeaways
- Brisket is a flavorful beef cut from the cow’s chest that needs long, slow cooking.
- At the store, it may be sold whole or separated into the flat cut and point cut.
- Choose briskets with good fat marbling for tenderness.
- Allow 1/2 pound cooked brisket per person when estimating servings.
- Cook brisket “low and slow” by smoking, braising, roasting, or grilling.