What Is Brisket?

Every year when we visited family in Texas, getting a taste of Texas-style smoked brisket was always on our minds. It's so tender it practically melts in your mouth, and packed with rich, smoky flavor.

When you think of brisket, you might imagine something different than what it really is. Brisket refers to a specific cut of beef that is used in a variety of dishes. Here’s everything you need to know about brisket — from its origins to how to choose the right cut and cook it to perfection.

What Part of the Cow Is Brisket?

Brisket is a beef cut taken from the lower chest or pectoral muscles of a cow. Since this part of the animal is highly active, it results in a tough cut packed with connective tissue, which is why it benefits from a slow-cooking method that helps break down the fibers and tenderize the meat.

Brisket can be quite a large piece, with a whole brisket (also known as a "packer brisket") typically weighing between 10 and 14 pounds. It’s made up of two overlapping muscles: the thinner "flat" or "first cut," and the thicker, fattier "point," also known as the "deckle point" or "second cut."

How to Buy Brisket

Your cooking method plays a crucial role in how you should buy brisket. As mentioned earlier, there are two main cuts, each suited for different preparations and cooking styles.

A whole brisket can weigh over 14 pounds, so it’s not typically available at your regular grocery store. You’ll need to visit a butcher for that. However, many grocery stores are starting to carry brisket cuts (like the flat and the point). For most home cooks, one cut of brisket will be sufficient, with about ½ pound of raw brisket providing one serving.

Cuts of Brisket

When buying brisket, the main decision is which cut to choose — and that depends on your planned cooking method.

First Cut/Flat Cut

The first cut of brisket, also known as the flat cut, is the larger, more even portion. It features a thin layer of fat on one side and is perfect for oven cooking or braising due to its leaner nature. This cut also slices neatly, making it a popular choice for corned beef.

Second Cut/Deckle Point

The second cut, or point cut (also called the deckle point), is irregularly shaped and heavily marbled with fat. This high fat content makes it an excellent choice for smoking, as the fat helps keep the meat moist and flavorful during cooking.

How to Cook Brisket

Brisket can be prepared in many ways — smoked brisket is popular in the American Southwest, while corned beef and cabbage is a staple on St. Patrick's Day (though more common in the U.S. than in Ireland).

Brisket is also a classic dish in Jewish cuisine, particularly for Rosh Hashanah and Passover. In the UK, brisket is often braised and served as part of a roast. For simple preparations, brisket can be cooked in the oven or in the slow cooker over low heat.

How to Store Brisket

Keep raw brisket in the refrigerator in its original packaging for up to a week, or wrap it tightly in plastic or foil and freeze for anywhere from six months to a year. Once cooked, brisket will stay good for about three to four days in the fridge, just like most other leftovers.