Brisket is a cut of meat from the breast or lower chest of a cow. When cooked correctly, brisket is incredibly tender and flavorful. But what makes brisket so tender compared to other cuts of beef? There are a few key factors that contribute to brisket’s tenderness.
Marbling
Marbling refers to the intramuscular fat that is interspersed within the muscle fibers of the meat. Brisket has a high degree of marbling, with thin white streaks of fat running through the meat. This marbling does several things to keep brisket moist and tender:
- It provides lubrication and moisture during the cooking process. The melting fat bastes the meat fibers.
- It prevents moisture loss after cooking. The fat acts as a seal to retain juices.
- It gives brisket a rich, beefy flavor when the fat renders.
Cuts that come from areas of the cow that get more exercise, like the shoulder or rump, have less marbling and tend to be tougher. The chest area where brisket comes from doesn’t get as much movement, so the muscle stores more fat.
Connective Tissue
Brisket contains a large amount of connective tissue in the form of collagen. Collagen provides structure to muscles and begins to break down into gelatin when cooked low and slow. The gelatin further lubricates and moistens the meat, creating that signature melt-in-your-mouth texture.
Other cuts that are naturally tender, like ribeye or tenderloin, have less connective tissue. While they may be tender to begin with, they can actually end up dry or chewy if overcooked since there is less collagen to break down.
Muscle Fiber Composition
Brisket has a high proportion of slow-twitch muscle fibers compared to fast-twitch. Slow-twitch fibers are thinner, weaker fibers that contract slowly but are very resistant to fatigue. Fast-twitch are thicker, stronger fibers that contract quickly but fatigue faster.
The slower contracting fibers in brisket makes the meat less tough or chewy. Fast-twitch dominant muscles like in the loin or leg areas are quicker to tense up when cooked, squeezing out moisture. The slower fibers in brisket relax more gently, retaining moisture and softening up.
Grain Direction
Muscle fibers and connective tissue in meat run in bundles along the same direction, referred to as the “grain.” When meat is sliced across the grain, the fibers are shorter and less likely to contract and squeeze juices out during cooking.
Brisket grain runs lengthwise, so slicing it properly enables the meat to retain moisture and tenderness. Cuts like skirt or flank steak have very obvious grains running the length of the entire muscle. Cutting against that pronounced grain is necessary to keep them tender.
Cooking Method
The most common way to prepare brisket is through low, slow cooking methods like smoking, braising, or slow roasting. This gently breaks down connective tissue over many hours, resulting in fork tender meat. The melting collagen also allows the meat to reabsorb its own lost moisture.
Cooking brisket with high, dry heat like grilling or broiling would cause it to seize up and toughen very quickly. The fat and connective tissue requires sufficient time to render slowly across a low temperature range.
Smoking
Smoking is the classic preparation for brisket and involves cooking at low temperature (225-275°F) for 8-16 hoursindirectly with wood smoke as the heat source. The smoke infuses flavor while the low heat tenderizes.
Braising
Braising involves browning the meat first for flavor, then submerging it in a small amount of liquid like broth or barbecue sauce. It is covered and cooked at low heat for 2-4 hoursuntil fork tender. The braise liquid keeps it moist.
Slow Roasting
Slow roasting uses the same low heat method as smoking/braising but in a standard oven. The meat is cooked in a roasting pan for 5-8 hours, allowing connective tissue and fat to break down.
Quality Grade
Higher quality grades of brisket like Prime or Choice will have more intramuscular fat and exhibit better tenderness. Lower grades like Select have less marbling and connective tissue. This makes high grades better suited for low, slow cooking.
| Grade | Marbling Description |
|---|---|
| Prime | Abundant marbling |
| Choice | Moderate marbling |
| Select | Slight marbling |
Cut
Brisket is divided into two main cuts – the flat cut (aka first cut) and the point cut (aka second cut). The flat is leaner and rectangular in shape. The point is fattier, with more collagen, and has a rounder shape.
The point cut tends to be more tender and flavorful due to its higher fat content. The flat can dry out if overcooked. Many pitmasters choose to separate the two cuts when smoking or roasting and remove them at different times.
Conclusion
Brisket achieves its renowned tenderness through the combination of ample marbling, abundant collagen, muscles that contract slowly under heat, and proper slicing across the grain. When cooked for many hours using methods like smoking, braising, or slow roasting, the marbling and collagen fully render to create a moist and fork tender texture.
While most other cuts of beef would turn dry or tough if cooked in the same low, slow manner as brisket, this cut is uniquely equipped for it. The end result is succulent, pull apart tender meat with a signature robust beefiness that brisket fans crave.
Understanding what makes brisket tender gives pitmasters and home cooks insight into how to best buy, prepare and serve this barbeque favorite.
Some Additional Facts About Brisket
Here are some additional facts about brisket that provide more context and information:
Origins
- Brisket comes from the breast or pectoral muscle of the cow.
- This area does little work or movement in the cow’s life, resulting in tender meat.
- Heavily exercised areas like the shoulder or leg are tougher cuts.
Types of Brisket Cuts
- Whole brisket is comprised of the flat cut and the point cut.
- The flat cut (aka first cut) is the long, rectangular, leaner section.
- The point cut (aka second cut) is the fattier, rounder portion.
- The point cut tends to be more moist and tender due to higher fat content.
Size and Weight
- A whole untrimmed brisket weighs 8-12 pounds typically.
- The flat cut averages around 5 pounds.
- The point cut averages 3-4 pounds.
- Brisket shrinks around 30% in size and weight after cooking.
Grades
- Prime grade has highest marbling and tenderness.
- Choice has less marbling than Prime but still sufficient for brisket.
- Select has less marbling and may not be as tender, but can still be used.
Cooking Temperatures
- 225-275°F is ideal smoking/roasting temperature range for brisket.
- 145°F internal temp for medium rare.
- 160°F internal temp for medium.
- 185-205°F internal temp for well done/tender.
Cooking Times
- 1-1.5 hours per pound is a common timeline.
- A 12 lb brisket may take 12-18 hours.
- The point cut often finishes earlier than the flat cut.
Frequently Asked Questions About Brisket
What is the best cut of brisket?
The point cut, also called the second cut, is generally considered the most desirable cut of brisket. It contains more marbling and connective tissue than the leaner flat cut, keeping it tender and moist during cooking. Many pitmasters will smoke the point and flat separately.
Should brisket be cooked fat side up or down?
There is debate around this, but most experts recommend cooking brisket fat side up. The melting fat then continuously bastes the meat and prevents it from drying out. Some argue fat side down allows the heat and smoke to better penetrate the meat side.
What is the best wood for smoking brisket?
Oak is the classic wood choice for smoking brisket. It provides an even, mild smoke flavor. Other good options include hickory, pecan, apple, and mesquite. Mesquite produces a stronger smoke while mild fruit woods complement brisket well.
Should you wrap brisket when smoking?
Wrapping or braising the brisket about halfway through smoking helps power through the “stall” period where it takes longer to raise the internal temp. The wrap keeps the meat moist and tender. Butcher paper is ideal for breathability. Foil will braise in the juices.
How can you tell when brisket is done?
There are a few ways to test brisket doneness: an internal temperature of 185-205°F indicates tender, juicy meat; the meat should have a nice crust or “bark” on the outside; a meat probe or skewer should slide through with almost no resistance.
Why does brisket need to rest before serving?
Resting the brisket for 30-60 minutes after cooking allows the juices to redistribute throughout the meat fibers. If sliced immediately, the juices will spill out quickly. Resting keeps the meat moist and prevents dryness.
How do you reheat leftover brisket?
Wrapping slices of brisket in foil and reheating in a 300°F oven for about an hour is ideal for maintaining moisture. Microwaving causes the meat to dry out. You can reheat brisket in sauce or au jus to enhance flavor.
Can you freeze brisket?
Freezing is a great way to preserve leftover brisket. Allow it to cool fully after cooking, then wrap tightly in plastic wrap or foil and freeze. Brisket can be frozen for 2-3 months. Thaw in the refrigerator before reheating.
What barbecue sides go well with brisket?
Classic barbecue sides like baked beans, coleslaw, potato salad, mac and cheese, cornbread, collard greens, and cornbread compliment smoked brisket well. The sides provide a nice balance of flavors, textures, and ingredients.