When looking to purchase a brisket at the grocery store, it’s important to understand the different cuts and names used to identify brisket. There are a few main cuts of brisket that you’ll commonly find:
Whole Brisket
A whole brisket refers to an entire untrimmed brisket, which contains both the flat cut and the point cut still connected. This is the least processed form of brisket you can buy. It will typically just be labeled as “whole brisket” or something similar at the grocery store meat counter.
Brisket Flat Cut
The brisket flat cut, sometimes labeled as just “brisket flat,” refers to the leaner, rectangular half of a sliced brisket. This comes from the front of the cow beneath the foreshank. When separated from the point cut, the flat cut is very uniform in shape and thickness, making it ideal for slicing.
Brisket Point Cut
The brisket point cut, sometimes called the “point half,” refers to the fattier, irregularly-shaped half of a split brisket. This comes from closer to the belly of the cow. It contains more intramuscular fat, which helps keep the meat moist during cooking. Grocery stores may label this simply as “brisket point.”
First Cut Brisket
“First cut brisket” refers to brisket flats that have been trimmed of some excess fat from the outer edges. This makes them quicker to prepare by removing some trimming work. They will have less fat than an untrimmed brisket flat. The term “first cut” applies only to the flat half of the brisket.
Deckle-Off Brisket
A “deckle-off” brisket refers to a brisket flat that has had the deckle muscle removed. The deckle is a fat-rich muscle along one edge of the brisket flat. Removing it leaves an even leaner and uniform cut of meat. “Deckle-off brisket flat” is terminology you may see in higher-end grocery stores.
Corned Brisket
Corned brisket has been cured in a salt and spice brine, giving it a distinct flavor. The curing process tenderizes the meat as well. Grocery stores typically sell pre-brined corned brisket flats in vacuum-sealed packages. It will usually be labeled clearly as “corned brisket.”
Conclusion
When looking for a brisket, you’ll generally come across some variation of the whole brisket, brisket flat, or brisket point. Identifying the exact cut and trim allows you to select the right brisket for your cooking needs. A nicely marbled point cut may be ideal for barbecue, while a leaner deckle-off flat may work better for oven roasting. With an understanding of the names, you can confidently purchase a brisket for your recipe.
Frequently Asked Questions
What are the two main cuts of brisket?
The two main cuts of brisket are the flat cut and the point cut. The flat cut comes from the leaner front section of the brisket, while the point cut comes from the fattier back section near the belly.
What is the difference between a brisket flat and a point?
The brisket flat is rectangular in shape and uniform in thickness. It is leaner with less fat marbling. The point cut is irregularly shaped, thicker, and contains more fat marbling throughout.
Why would I want a deckle-off brisket?
Removing the deckle leaves an even leaner brisket flat. This may be desirable for recipes where you want a uniform shape for neat slicing and presentation. The leanness results in a meatier beef flavor as well.
What is special about corned brisket?
Corned brisket has been cured in a brine, which gives it a distinctive seasoned flavor. The curing process also tenderizes the meat. It’s a convenient shortcut to corned beef that just needs gentle simmering.
What should I look for when buying brisket?
Look for brisket with good marbling throughout for moisture and flavor. The fat cap on top should be at least 1/4 inch thick. Go for the point cut if you want more fat and aroma. Get the flat cut for leaner, uniform slices. Avoid brisket with dry or discolored areas.
Selecting Brisket at the Grocery Store
When you head to the grocery store to purchase a brisket, keep the following tips in mind:
- Inspect the color – You want a brisket with bright red lean meat and white fat. Avoid any with brown or gray hues.
- Check for marbling – Look for small veins of fat running throughout the lean sections. More marbling means more flavor.
- Feel the flexibility – The meat should have some flex and bounce back when pressed gently. Avoid stiff, rigid brisket.
- Consider the fat cap – Aim for a 1/4 inch or thicker fat cap on top to keep the brisket moist.
- Know your options – Read labels carefully to find whole brisket, flats, points, first cuts, etc.
- Talk to your butcher – Ask questions and request special trim options if needed.
With some basic knowledge about brisket selection, you can pick the perfect brisket for your recipe and cooking method. A high quality brisket is the first step to amazing homemade beef barbecue or corned beef dinners.
How to Cook Different Cuts of Brisket
The cut of brisket you select will impact the preparation method and cooking technique. Here is an overview of cooking recommendations based on common brisket cuts:
Whole Brisket
A whole untrimmed brisket works very well for smoking and barbecue. Cook low and slow at around 225°F for up to 16 hours based on size. The fat cap helps keep the lean meat moist. Remove when fork tender.
Brisket Flat
The lean flat cut benefits from moisture added through a marinade, brine, or injection. Cook low and slow, and slice across the grain when tender. Or braise in liquid for pot roasts. Ideal for uniform slices.
Brisket Point
The fatty point cut can be cooked just like a whole brisket. The extra fat provides insulation and moisture when smoked low and slow. Pull, chop, or dice the tender meat when done.
Corned Brisket
For corned brisket flats, simmer gently in water with aromatics for a few hours until fork tender. Let rest before thinly slicing across the grain. Use the cooking liquid for making sauces or gravy.
Deckle-Off Brisket
The uniform shape of a deckle-off brisket flat allows for even cooking. Braise, roast, or smoke using your favorite brisket techniques. Add moisture as needed for this extra lean cut.
How Much Brisket to Buy
When estimating how much brisket to purchase for your needs, here are some general guidelines to follow:
| Brisket Type | Raw Weight Per Person |
|---|---|
| Whole Brisket | 1.5 – 2 lbs |
| Brisket Flat | 1 – 1.5 lbs |
| Brisket Point | 1 – 1.5 lbs |
These estimates are based on cooking a brisket low and slow, which results in losing around 35-40% weight in moisture loss. Always round up when in doubt to have ample brisket for your guests.
Keep in mind that higher quality prime or wagyu brisket tends to have more extensive fat marbling, which adds weight before trimming and cooking. You may need slightly less per person for these incredibly tender and juicy briskets.
Common Recipes Using Brisket
Brisket’s rich beefy flavor and tender texture make it perfect for a variety of quintessential comfort food dishes. Here are some classic recipes that highlight brisket:
Smoked BBQ Brisket
Texas-style smoked brisket is a legendary barbecue meal. Cook a whole brisket or just the point cut slowly over indirect heat from a smoker. The wood smoke infuses incredible flavor.
Corned Beef and Cabbage
Simmer a corned brisket flat in spices and water to make this classic Irish American dish. Serve sliced with boiled cabbage, potatoes, and carrots for a fulfilling one-pot meal.
Pot Roast
Cubes of brisket point or flat can be browned then gently braised with vegetables for a comforting pot roast. Add red wine or broth and herbs for tons of flavor.
Brisket Chili
Chopped or shredded brisket makes an amazing hearty chili base. Cook with beans, tomatoes, peppers, onions, spices, and beer for a chili that’s rich in texture and flavor.
Baked Brisket Sandwiches
Leftover brisket can be chopped or shredded then combined with barbecue sauce and baked on rolls to make incredible brisket sandwiches for a crowd.
From Jewish delis to Southern barbecue joints, brisket is featured prominently in many iconic dishes of American comfort cuisine. With so many options, you’re sure to find a favorite brisket recipe to add to your meal rotation.
Storing Brisket Safely
Raw brisket is highly perishable and needs proper storage to maximize freshness and shelf life. Here are some tips for safely storing brisket:
- Keep raw brisket refrigerated at 40°F or below until ready to use. Only leave out at room temperature for 30 minutes tops when marinating or prepping.
- Put brisket in the coldest part of the fridge, either the bottom shelf or meat drawer if available.
- Place brisket on a rimmed baking sheet or plate to catch any drips and juices.
- Wrap the brisket tightly in plastic wrap, butcher paper, or aluminum foil.
- Use frozen brisket within 9-12 months for maximum freshness and quality.
- Cook refrigerated brisket within 3-5 days of purchasing for best flavor and texture.
- Store cooked brisket in an airtight container and use within 3-4 days.
With proper refrigeration methods, you can enjoy brisket when it’s freshest and avoid concerns over spoilage or foodborne illness. Don’t leave it sitting out too long, and cook it as soon as possible after purchasing.
Common Mistakes to Avoid
Cooking brisket can be tricky, and there are some common mistakes that can lead to dry, tough results. Here are some key errors to avoid:
- Choosing the wrong cut – Pick a whole brisket or point cut for barbecue, not the lean flat.
- Cooking at too high heat – Brisket needs to be cooked low and slow.
- Not cooking long enough – Be prepared for up to 16 hours based on size.
- Skipping a thermometer – Cook to 195-205°F internal temperature.
- Cutting with the grain – Always slice brisket across the grain.
- Not resting before slicing – Give it 30-60 minutes to relax fibers.
- Overlooking moisture – Keep brisket moist via mopping, injections, etc.
Mastering brisket takes practice, but avoiding these common errors will help ensure you end up with tender, mouthwatering brisket every time.
Conclusion
With a wide selection of brisket options at the grocery store, it helps to understand the differences in common cuts and names. Whether you’re looking for a whole brisket, flat, point, or pre-brined corned brisket, inspecting the cut, marbling, color, and flexibility will lead you to a high quality brisket. Proper cooking technique for the specific brisket cut, as well as safe storage methods, will help ensure delicious results. With this brisket knowledge in your repertoire, you’ll be ready to impress guests with your brisket cooking abilities.
