The Complete Guide to Finding and Buying Beef Brisket at the Grocery Store

As a barbecue enthusiast and smoked meat lover, I’m always on the hunt for high-quality brisket to transform into mouthwatering masterpieces on my smoker or grill. However, I know the struggle of trying to find this magnificent cut at standard supermarkets.

After years of experience navigating the meat sections of grocery stores across North America, I’ve gotten quite familiar with the perplexing world of beef brisket and why it’s so elusive.

In this complete guide, I’ll walk you through exactly what brisket is, what to look for when buying it, and tips to track it down at your local market I’ll also share my favorite ways to prepare brisket and some killer recipe ideas. Let’s get smoking!

What is Beef Brisket?

First, a quick brisket basics primer. Beef brisket comes from the chest area of the cow, specifically the pectoral muscles. It’s a large, rectangular cut that contains various muscles, fat and connective tissue.

There are two main sections of a whole brisket:

Flat – The leaner rectangular half. Also called the “first cut.”
Point – The fattier, triangular half. Also called the “second cut.”

The brisket is a tough, collagen-rich cut that requires long, slow cooking to break down and get tender. But when done right, it’s incredibly juicy, flavorful and super satisfying!

Why Finding Brisket is Tricky

So why don’t you see brisket prominently displayed in the meat section like ribeyes or chicken breasts? There are a few reasons this cut keeps a low profile:

It’s a Large Cut

Whole packer briskets are big – up to 15 pounds! That’s a lot of meat that many shoppers don’t need. Markets tend to showcase smaller, single-serve portions.

It Requires Special Handling

To slice and trim brisket properly, special butcher skills and tools are needed. Many grocers lack these capabilities in-store.

It’s Less Popular

While brisket has a cult following, it’s not an everyday cut like ground beef or chicken. Less consistent consumer demand makes stocking brisket less appealing.

It’s Expensive

As a tough cut requiring extensive trimming and aging, brisket costs more than typical cuts. Price-sensitive shoppers may be deterred.

But just because brisket is harder to find doesn’t mean it’s impossible. With the right strategies, you can track down tasty brisket for your next backyard barbecue or smoking session.

Tips for Finding Brisket at the Grocery Store

Here are my top tips for locating brisket based on years of trial and error:

Ask the Butcher Counter

Don’t just wander around aimlessly – ask the butcher if they have brisket in stock, either fresh or frozen. Describe what you’re looking for. They may have some in the back!

Inspect the Meat Case Closely

Scan the entire meat case – brisket is often tucked in the back or bottom corners. Also check the frozen section. Look for the distinct fatty point and lean flat.

Call Ahead to Reserve a Brisket

If a store carries brisket only sporadically, ask to have one reserved for you on their next delivery day. This insider tip works great.

Shop Specialty Butcher Shops or Meat Markets

Country butcher shops or premium urban meat markets will have a better brisket selection. The butchers are professionals.

Look for Sales Right Before Holidays

Check grocery flyers for holiday sales. Brisket may get featured right before big BBQ days like July 4th or Labor Day.

Consider Ordering Online

Quality meat delivery services like Crowd Cow allow you to buy packaged brisket online and get it shipped. Very convenient!

With some determination and these tips, finding brisket for your next backyard barbecue or instant pot brisket recipe is totally doable. Never settle for the freezer-burned scraps – you deserve the best!

What to Look For When Buying Brisket

Once you track down that beautiful brisket bundle, make sure you select the right one:

Well-Marbled – Look for nice white streaks of fat marbling throughout the lean. This keeps the meat tender and juicy.
Thick, Opaque Fat Cap – Aim for at least 1⁄4 inch of fat on top. This bastes the meat while cooking.
Flexible and Moist – Raw brisket should have a bit of bend and appear moist, not dried out. Poke it to test.
No Dry Spots or Discoloration – Avoid any off-looking gray or brown dry areas which signal deterioration.
Deep Red Color – Nice dark red meat indicates fresher brisket. Pale meat may be older.
12-14 lbs for Whole Brisket – For the best value, buy a big packer brisket in this size range. You can trim and freeze leftovers.

How to Cook Brisket Like a Pitmaster

Cooking brisket can be intimidating for newbies. Here are my best tips after smoking countless briskets:

Trim off excess fat – Leave about 1⁄4 inch. This helps prevent bitter smoke flavor.
Season heavily – Use a rub with salt, pepper and spices. Brisket can handle aggressive seasoning.
Slow cook at 225-250°F – Low, indirect heat tenderizes without drying out. Expect at least 1-2 hours per pound.
Spritz with apple juice/cider – This keeps the brisket from drying out during the long cook.
Wrap in butcher paper – Wrapping when the bark sets helps power through the stall.
Cook to 203°F internal temp – This magic number means succulent, fall-apart tender brisket.
Rest wrapped for 1-2 hours – Crucial step allows juices to absorb back into the meat.

With the right prep and patience, you’ll be dishing out juicy, melt-in-your-mouth brisket that rivals the best BBQ joints!

5 Drool-Worthy Brisket Recipes to Try

Once you get your hands on that beefy bounty, here are some sensational ways to enjoy it:

Traditional Texas-Style BBQ Brisket – The quintessential brisket experience! Salt, pepper and low-slow smoking. Perfection.

Corned Beef Brisket – Simmer a brisket pastrami-style with aromatics and spice it up with mustard. The ultimate St. Paddy’s Day feast.

Teriyaki Smoked Brisket – Give brisket an Asian twist with this sweet, salty and smoky recipe. So easy to whip up.

Instant Pot Brisket – Become the brisket commander in under 2 hours! Pressure cooking makes brisket convenient on hectic weeknights.

Shredded Brisket Tacos – Pile smoky, pulled brisket onto soft tortillas with all your favorite toppings. Midweek magic!

Brisket Butcher Breaks it Down

FAQ

Is there another name for beef brisket?

It’s called bollito misto in Northern Italy, nihari in Pakistan, suea rang hai in Thailand. At the Charlotte Senior Center, beef brisket cabbage soup is cooked with tomatoes, carrots and onions, and it is called delicious.

What does brisket look like at the grocery store?

An uncooked brisket comes in many shapes and sizes at grocery stores and butcher counters. It can also be labeled in several different ways. Most of the time in your local grocer, you will see a small brisket (3-5 lbs) wrapped in cellophane that has had a majority of the fat trimmed away.

Is chuck roast the same as brisket?

Where Do They Come From? Chuck roast comes from the forequarter—the front of the cow. It can come from the neck, shoulder blade, and upper arm areas. Meanwhile, beef brisket comes from the breast and lower chest area.

What cut of beef to buy for brisket?

Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanwhile, is preferred for pulled beef, beef sandwiches and smoked barbecued brisket.

Where to buy brisket?

Most butchers and warehouse stores sell a whole brisket that has been chopped into two cuts flat and point but some butchers and warehouse stores also sell a full cut.

What is a full cut of brisket called?

The full cut of brisket is often referred to as the packer brisket. This packer brisket is one entire brisket, cut from the left or right breast of the cow. This packer brisket can be broken down into two separate muscles separated by a layer of fat, the deckle. After the separation the two cuts are called the flat and the point.

Is beef brisket known by another name?

Is beef brisket known by another name? Brisket is the name given to a basic cut of beef. Each portion has its own name when divided by its two primary muscles, the point and the flat. Brisket is transformed into corned beef, pastrami, pot roast, pho, and more after being brined, cured, or roasted.

What is brisket cut into pieces?

Brisket is frequently sliced into two pieces due to its size. The first cut, commonly known as the flat, is available in most grocery stores. It’s slimmer and cuts more evenly. The second cut, commonly known as the deckle point, may be available from your butcher. It’s fat-marbled and falls apart beautifully when cooked.