With its rich flavor and tender meat, beef brisket has become an increasingly popular cut of beef. But if you’ve ever been confused about the different names used for brisket at the butcher counter, you’re not alone!
From whole packers to flats, deckles, and points, brisket can go by many names at the grocery store. This article will break down the lingo so you know exactly what to ask for when buying brisket.
The Basics – What is Brisket?
First a quick brisket overview. Brisket comes from the breast/lower chest area of the cow. It’s a large tough cut that contains a lot of connective tissue.
Proper slow cooking is needed to break down the connective tissue and make brisket tender. When done right, brisket turns out incredibly moist and flavorful!
Names for Full Briskets
When you buy a full, untrimmed brisket, it will typically be called a:
- Whole brisket
- Packer brisket
- Full packer brisket
This is the entire brisket with both the flat and point still attached. The packer brisket has a thick fat cap along one side.
Whole briskets usually weigh 10-20 pounds. Allow 1⁄2 pound of uncooked brisket per person. A 10 lb brisket feeds around 20.
Buying a full packer brisket gives you maximum flexibility to separate the flat and point later for different uses.
The Brisket Flat
The brisket flat is the leaner, rectangular half of a brisket. It’s sometimes labeled as just “brisket” or “flat cut brisket”.
This rectangular brisket flat contains the deep pectoral muscles of the cow. It has less fat marbling compared to the point.
Brisket flats are ideal for slicing thinly for sandwiches or carving into portions. The meat shreds apart when cooked.
The Brisket Point
The brisket point, also called the deckle, is on the fattier end of a full brisket. It has more intramuscular fat marbling.
The point contains tougher connective tissue and does not slice neatly like the flat. However, when cooked properly, the point turns meltingly tender and moist.
Due to its fat content, the point excels when chopped or pulled into smaller pieces. It makes incredibly juicy chopped brisket sandwiches.
Other Names for Brisket Cuts
Here are some other brisket options you may come across:
- First cut brisket – Refers to the lean flat half
- Second cut brisket – The fattier point half
- Deckle brisket – Specifically the point cut
- Navel cut – Another name for the point
How to Buy Packer Briskets
When selecting a full packer brisket, look for the following:
- Well-marbled – Look for visible striations of fat marbling in the meat.
- Flexible fat cap – The fat cap along the top should be pliable, not hard.
- Bright color – Opt for briskets with a vibrant red color, not brown or gray.
- Moistness – Avoid briskets leaking too much liquid in the package.
High quality packer briskets will have an abundance of fat marbling through both the flat and the point. This ensures tender, flavorful meat after cooking low and slow.
Know Your Brisket for Smoking Success
With so many names for brisket cuts, it can get confusing fast at the grocery store. Keep this guide in mind to confidently choose the right brisket for your needs.
Ask the butcher for advice picking the perfect packer brisket. And never hesitate to ask what a particular cut on the shelf is called. Knowing the lingo makes brisket shopping a breeze!
Brisket Butcher Breaks it Down
Where can I buy beef brisket?
Beef brisket is the cut we know and love for pastrami, corned beef, smoked barbecue brisket, and tangy, oniony braised brisket. It is readily available in every grocery store, warehouse club store, and your local butcher. When it comes to cooking your Sunday brisket, do you know what you should buy?
What is a flat brisket?
What is Brisket? Brisket is a cut of beef from the chest of the animal that is a relatively tough cut of meat. A full brisket is made up of two muscles that overlap. The thickest part of the brisket is called the “point” and the thinner, more uniform part of the brisket is called the “flat”.
What kind of beef is brisket?
Brisket is a large cut of beef coming from the breast of beef or veal. It is a tough cut full of connective tissue and often has a layer of fat cap on top and fat marbled throughout the beef.
What is a full brisket called?
A full brisket is made up of two muscles that overlap. The thickest part of the brisket is called the “point” and the thinner, more uniform part of the brisket is called the “flat”. The point is often more heavily marbled with fat and is often called “fatty brisket” in BBQ joints. The flat is less fatty and called “lean” in restaurants.