Meat

Brisket

Brisket is the breast of the animal—pectoral muscles that work with every step, packed with collagen and intermuscular fat. Packers sell “packer” briskets with point (deckle) and flat still joined; the flat slices neatly for pastrami and Texas trays, while the point is fattier and preferred for burnt ends. Jewish braises, Irish boiled beef, and Chinese red-cooking all exploited the same anatomy long before barbecue contests. It is prized not for tenderness raw—it is tough until collagen melts—but for the gelatinous, beefy result after many hours of moist heat or low smoke. Trim the hard fat carefully; leave a fat cap for basting. Salt early, cook low (smoke, braise, or sous-vide then sear), and slice across the grain of each muscle. First and second cuts describe how the packer is split for retail.