Barbecue enthusiasts know that smoking a perfectly cooked brisket results in some of the most mouthwateringly tender, flavorful beef you can imagine. But if you’re new to cooking brisket, you may find the naming conventions confusing, especially in Canada. So what exactly is brisket called north of the border?
In this complete guide, we’ll cover the various Canadian brisket names you’re likely to encounter and how to identify the right cut of meat for your cooking needs. Let’s get cooking!
Overview of Beef Brisket in Canada
Like in the U.S. beef brisket in Canada comes from the chest or pectoral muscle of the cow. It’s a hard-working area, so the meat contains lots of collagen that must be slowly cooked to break down into gelatin and moisture.
Canadian brisket is separated into two main cuts:
Point Cut (Flat Cut) – The fattier end of the brisket. It has more marbling and is great for barbecue smoking. Sometimes called the “deckle.”
Flat Cut (Point Cut) – The leaner end of the brisket with less fat. More affordable and ideal for corned beef.
You may also see whole untrimmed briskets called “packers.” These contain the full point and flat halves. When shopping for brisket, knowing the Canadian names will ensure you get the right cut.
Canadian Names for the Point Cut Brisket
The point cut comes from the front of the chest near the forelegs of the cow. Here are some common Canadian names for the fattier point half of brisket:
- Point Cut Brisket
- Point End Brisket
- Deckle End Brisket
- Deckle Point Brisket
- Fatty Point Cut
- First Cut Brisket
- Thick Cut Brisket
This well-marbled point cut is perfect for traditional barbecued brisket. The fat content keeps the meat moist and tasty after hours of smoking. If you want authentic Texas-style smoked brisket, ask your butcher for point cut brisket.
Canadian Names for the Flat Cut Brisket
The leaner flat cut brisket comes from the rear part of the chest closer to the hind legs. Some Canadian flat cut brisket names include:
- Flat Cut Brisket
- Flat Half Brisket
- Lean Brisket
- Flat End Brisket
- Navel End Brisket
- Second Cut Brisket
- Thin Cut Brisket
With less fat, the flat cut is ideal for making corned beef brisket. It also works for smoking but requires extra care to prevent drying out.
What About Whole Untrimmed Briskets?
Whole briskets are often labeled “packers” in Canada. This refers to the entire intact brisket without trimming or separation into the point and flat. Some common names are:
- Packer Brisket
- Full Packer Brisket
- Whole Brisket
- Untrimmed Brisket
Packer briskets contain the most meat for large gatherings or competition barbecue. Ask your butcher for an “untrimmed brisket packer” if you want the complete cut.
Key Tips for Buying Canadian Brisket
Follow these tips when selecting Canadian brisket cuts:
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Choose a brisket with nice marbling for moisture and flavor. Avoid very lean briskets.
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For point cut briskets, get the thickest fat cap possible for delicious smoked meat.
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The flat cut should be evenly shaped without a lot of tapered thin sections.
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Allow 1 pound (450g) raw brisket per person, a little extra for point cuts.
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Estimate 12-15 hours smoking time for a whole brisket to fully tenderize the meat.
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Select Canadian AA or AAA grade brisket for top quality and consistency.
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Grass-fed brisket has a rich beefy flavor. Grain-finished brisket has more marbling.
How to Cook Canadian Beef Brisket
Cooking brisket low and slow is the key to making it tender. Here are some top cooking methods:
Smoking Brisket
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Lightly trim excess fat, leaving 1⁄4 inch layer. Inject with beef broth if desired.
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Generously apply brisket rub inside and out. Commercial rubs or make your own.
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Smoke at 225-250°F for 1-1.5 hours per pound of brisket. Monitor internal temperature.
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Wrap in butcher paper at the stall point around 160°F when bark sets. This helps power through the stall.
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Cook until probe tender and 195-205°F internal temperature. Rest 30-60 minutes before slicing across the grain.
Braising Brisket
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Cut brisket into chunks and sear in batches to brown.
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Braise in flavorful liquid like broth, wine or BBQ sauce at 300°F for 2-3 hours until very tender.
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Let brisket cool in braising liquid before shredding or slicing. Makes amazing sandwiches!
Oven Roasting
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Leave brisket whole or separate point and flat. Season well with salt, pepper and spices.
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Brown all over in a hot pan, then transfer to a roasting pan. Cook covered at 300°F until 195°F internal temperature.
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Rest 30 minutes before slicing across the grain. Serve with au jus made from pan drippings.
Slow Cooker Brisket
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Trim brisket and cut into large chunks to fit slow cooker. Inject with broth.
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Add spices, chopped onions, beef broth. Cook on low setting for 8-10 hours.
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When very tender, remove brisket to a pan and reduce cooking liquid into a sauce. Slice brisket across the grain.
Serving Suggestions for Cooked Brisket
Leftover cooked brisket also makes amazing meals:
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Brisket sandwiches with BBQ sauce, coleslaw and pickles on brioche buns
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Brisket poutine – Smoked brisket over fries and cheese curds with gravy
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Brisket tacos and nachos – Shredded brisket with Tex-Mex fixings
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Baked beans – Diced brisket simmered with beans in tomato sauce
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Breakfast hash – Chopped brisket pan fried with potatoes and veggies
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Brisket soup – Simmer shredded brisket in tomato or veggie soup
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Pizza topping – Sliced brisket with sautéed peppers and onions
With so many possibilities, you’ll look forward to leftovers after every brisket cook!
Brisket FAQs
Here are answers to some frequently asked questions about cooking Canadian brisket:
What’s the difference between point and flat brisket?
The point cut contains more fat marbling and is more tender and juicy. The flat cut is leaner with less fat.
Why is brisket so tough?
It contains a lot of collagen from being a hard-working muscle. Low, slow cooking is required to break down the collagen into gelatin.
Should I get a whole or separate brisket?
Whole packer briskets work well for serving big groups. Separate flat or point cuts cook faster if you need less meat.
How many hours to smoke a brisket?
12-15 hours is typical for a full untrimmed brisket at 225°F. Allow 1-1.5 hours per pound. Smaller flats and points take less time.
What wood is best for smoking brisket?
Oak, hickory, maple, apple, cherry, and pecan all pair wonderfully with brisket. Mesquite is also popular but gives a stronger smoke flavor.
Can you braise brisket in the oven?
Yes! Oven braising works great. Brown the brisket first, then cook covered in broth at 300°F for 2-3 hours until fork tender.
What temperature should I cook brisket to?
Cook until the brisket is 195-205°F internally. This allows the collagen to fully melt into the meat so it’s tender.
How do you make brisket more tender?
Low and slow cooking, slicing against the grain, and injecting a brine solution all help maximize brisket tenderness.
Now that you know what brisket is called in Canada, get outside and start smoking your first brisket. Or transform a lean flat cut into mouthwatering corned beef. Brisket heaven awaits!