Barbecue lovers and smoked meat aficionados know that beef brisket is one of the most flavorful and tasty cuts of meat. When slow-smoked or braised for hours, brisket becomes fall-apart tender and infused with a rich, savory taste.
But brisket terminology can get confusing, especially in Australia where naming conventions differ from other parts of the world If you’ve ever wondered what beef brisket is called down under, this guide will clear things up!
Overview of Beef Brisket in Australia
In Australia, beef brisket comes from the underside chest area of the cow, between the front legs. It’s a hard-working muscle so it has a lot of connective tissue, which breaks down into gelatin and moisture when cooked low and slow.
There are two distinct brisket cuts
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Point end – Also called the “deckle,” this is the fattier end of the brisket. It’s super flavorful and perfect for American-style barbecue.
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Navel end – The leaner half of the brisket with less fat marbling. Usually more affordable than the point end.
The navel and point end are sometimes sold together as a “packer brisket” with the fat cap intact. Brisket is also sold boneless, or as just the point or navel halves.
So what exactly are these brisket cuts called in Australia? Let’s find out:
Point End Brisket Names
The point end is the juicier, more marbled half of the brisket. Here are some common Australian names for this cut:
Brisket Point Cut
This is the official name for the point half brisket according to Meat Standards Australia (MSA) guidelines. It’s the term you’ll usually see at the butcher shop or on packaged brisket.
Deckle
Deckle is an old school Aussie butchery term for the point end brisket. It refers to the thicker fat deckle layer on this portion of the brisket.
Thick Brisket
In some regions of Australia, the point cut may be referred to as “thick brisket.” This contrasts with the thinner, leaner navel end.
Front Cut Brisket
Butchers sometimes call it the “front cut” since the point end comes from the front of the chest area on the cow.
First Cut Brisket
Similar to front cut brisket, some butchers label it the “first cut” brisket as it’s the first half of the brisket.
Point Brisket
Using American brisket terminology, Australian pitmasters and barbecue enthusiasts may simply call it “point brisket.”
Fatty Brisket
The high marbling of point brisket also earns it the nickname “fatty brisket” in Australia.
So if you’re looking for the juicy, fatty point half brisket at your local butcher, any of those names should do the trick!
Navel End Brisket Names
Here are common names for the leaner navel end half of the brisket:
Brisket Navel Cut
This is the official MSA name for the navel portion of brisket. Ask your butcher for “brisket navel cut” to get this half.
Flat Brisket
Some butchers call it “flat brisket” referring to the relatively flat, lean shape of the navel cut half.
Thin Brisket
In contrast to the point end, navel brisket may be called “thin brisket” in Australia.
Rear Cut Brisket
This comes from the rear part of the chest region on the cow.
Second Cut Brisket
As the second half of the brisket after the point cut, it’s often labeled “second cut.”
Lean Brisket
With less fat marbling, this cut can be called “lean brisket.”
Navel Brisket
Using the navel end terminology, you may see it called “navel brisket.”
Ask your butcher for any of those names to get the leaner, flat half brisket.
What About Packer and Whole Briskets?
You may also come across the following terminology for whole, untrimmed briskets:
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Packer brisket – This refers to the entire brisket with both the point and navel ends intact. It has the fat cap or “deckle” layer on top.
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Whole brisket – Same thing as a packer brisket. The complete brisket including both point and navel cuts.
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Full brisket – Butchers sometimes call it a “full brisket” when both halves are still joined together.
For American-style barbecue, getting a packer or whole brisket is ideal. You get the most meat, fat, and flavor when smoking a full brisket. Then after cooking, you can separate the point and flat if desired.
Buying Brisket Tips
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Look for good marbling in the meat for flavor and moisture. Avoid briskets with no visible fat.
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For the point cut, get the thickest deckle layer you can find for juicy, tender meat.
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The navel cut should be evenly shaped without a lot of fat pockets or seams between muscles.
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Estimate 1 pound (450g) raw brisket per person, a little more for the point end.
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Allow 12-15 hours smoking time for a full packer brisket to break down collagen.
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Choose grass-fed brisket for a rich beefy flavor. Grain-finished brings more marbling.
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Local butcher shops are a good brisket source, or order high quality Wagyu brisket online.
Now that you know what brisket is called in Australia, you can get cooking! Smoked brisket burnt ends, Texas-style barbecued brisket, braised brisket ragù – the options are endless.
How to Prepare Beef Brisket
Beef brisket requires long, slow cooking to break down the collagen and turn this tough cut meltingly tender. Here are some top preparation tips:
Smoking
Smoking brisket “low and slow” over wood, charcoal, or gas is the classic way to prepare it.
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Lightly trim excess fat, leaving a 1⁄4 inch layer. Inject with beef broth.
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Rub with spices – use recipes or brisket rub blends.
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Smoke at 225-250°F (110-120°C) for 1-1.5 hours per pound. Monitor temperature.
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Spritz or mop brisket during smoking to keep moist.
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Remove at 195-205°F (90-96°C) internal temperature when probe tender.
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Let rest 30-60 minutes before slicing across the grain.
Braising
Brisket also shines when braised in flavorful liquid:
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Brown seasoned brisket chunks in batches to sear.
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Slow braise in broth, wine or sauce at 300°F (150°C) for 2-3 hours until very tender.
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Cool in braising liquid before shredding or slicing.
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Use braised brisket for tacos, chili, pasta sauce, etc.
Stewing
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Cut brisket into 2-inch chunks and season well. Brown in batches.
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Add vegetables like carrots, potatoes, celery. Cover with beef stock.
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Simmer on stovetop or in 300°F (150°C) oven for 2-3 hours until fork tender.
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Thicken cooking liquid if desired. Serve stew over mashed potatoes.
Slow Roasting
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Leave brisket whole or separate point and flat. Generously season.
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Brown all over in a hot pan, then place in roasting pan.
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Cook at 300°F (150°C), basting occasionally, until 195°F (90°C) internal temperature.
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Let rest 30 minutes before carving across the grain into slices.
Sous Vide Cooking
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Season brisket and seal in a sous vide bag with any aromatics.
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Cook at 155°F (68°C) for 48-60 hours for incredibly tender meat.
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Chill and slice across the grain. Quickly sear slices to finish.
Serving Ideas for Cooked Brisket
Once your brisket is perfectly cooked, transform it into all kinds of mouthwatering dishes:
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Brisket sandwiches – Serve sliced or pulled brisket on rolls with barbecue sauce.
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Brisket tacos and nachos – Top corn tortillas or chips with shredded brisket and fixings.
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Baked beans – Dice brisket and simmer in baked bean sauce.
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Buddha bowls – Add sliced brisket to grain bowls with veggies and sauce.
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Pizza – Use chopped brisket as pizza topping instead of pepperoni or sausage.
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Pasta bolognese – Mix shredded brisket into the meat sauce for rich flavor.
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Brothy ramen bowls – Julienne brisket and add to steaming hot ramen broth and noodles.
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Salad or rice topping – Turn leftover brisket chunks into a protein-packed salad or rice bowl topper.
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Breakfast hash – Mix diced brisket with potatoes, peppers and onions, then fry up.
With so many possibilities, you’ll never get bored of brisket! Now that you know what to call brisket in Australia, it’s time to fire up the smoker or braise a batch.
Frequently Asked Questions About Aussie Brisket
What’s the difference between point and navel brisket?
The point brisket (or deckle) has more marbling, so it’s juicier and more tender. Navel brisket is leaner with less fat.
Why is brisket so tough?
It’s a hard working muscle on the cow, so it contains lots of collagen. Long cooking times are needed to break this down into moisture and flavor.
Should I get a whole, packer, or separate brisket?
Packer briskets (whole, untrimmed) provide the most meat for large gatherings. But smaller briskets cook faster.
How long to smoke a brisket?
12-15 hours at 225°F (110°C) is typical for a full packer brisket. Separate point or navel pieces take less time.
What’s the best wood for smoking brisket?
Oak, hickory, mesquite, and fruit woods like apple and cherry work well. Pecan wood is popular for brisket too.
Can you braise brisket in the oven?
Yes, oven braising is easy. Brown the brisket first, then cook covered in liquid at 300°F (150°C) for 2-3 hours until tender.
What temp should brisket be when done?
Cook brisket to 195-205°F (90-96°C). The collagen will have melted by then so it’s tender and ready to serve.
How do you make brisket more tender?
A long, slow cook time is key. Injecting a brine solution helps too. Slicing across the grain when serving maximizes tenderness.
Now get out there, find some quality Aussie brisket, and start perfecting your cooking skills. From backyard barbecue to gourmet dishes, brisket is one of the tastiest cuts of beef you can enjoy.