Beef Brisket

Lesson

Although beef brisket is a difficult meat to cook, all the steps and time it requires are well worth your efforts.

What is brisket?

Brisket is the flat cut of meat running down the chest of the steer below the short ribs, usually weighing 10 to 12 pounds.

It’s sold in three cuts.
The most common: the “flat,” which is the leanest portion of meat at the bottom of a full brisket. It’s often sliced and served in a sandwich.
The triangular “point” sits atop the flat, separated by a thick layer of fat, and is fattier than the flat cut. This cut is better for chopping.
A “whole brisket” includes the flat and point.

Properly cooked, brisket comes out looking dark black and shriveled. But the meat should be tender and loaded with flavor, with a pronounced smoke ring under the external coating.

Preparing the brisket

A flavorful rub really enhances the beef’s flavor. Simply add a generous amount of rub on both sides and let it sit in the fridge for 2 to 4 hours. You can also create a basting spray, and use it a couple of times per side during grillin’ to add moisture and flavor. See Barbecued Beef Brisket for rub and baste recipes.

We recommend trimming the fat and leaving 1/4 inch on.

Grillin’ times

While some recipes call for cooking brisket for 3 to 4 hours, others say 18 hours or more. We recommend cooking for 1-1/2 hours per pound of trimmed meat, until it reaches an internal temperature of 185° to 190°F, measured by inserting a meat thermometer in the “flat.”

Grillin’ techniques

Cook brisket over indirect heat only (over the unheated side of the grill). If you’re using charcoal, place it on one side of the grill only. If you’re using gas, light one burner and leave the other one(s) unlit.

Pre-heat your grill to 225° to 250°F.

Place the fattier side of the meat face up on the unheated side of the grill. Cook for half the time on this side, then for the last half, turn it over so the fat sits directly on the grill. The fat protects the meat from being overcooked. Wait 3 hours before basting or you’ll wash off the rub. When you baste, spray quickly and close the lid so you don’t lose too much heat.

When done, remove brisket from the grill, wrap in plastic wrap then in aluminum foil, and set in an empty ice chest for 1 to 2 hours. Plastic wrap ensures the juices will retreat to the center of the brisket, giving you incredibly moist slices.

Briskets shrink a lot during cooking—expect the meat to lose 40% to 60% of its weight.

Cutting and serving

If you’ve cooked a whole brisket, separate the flat and point, reserving the point for chopping and the flat for slicing. Slice the flat diagonally across the grain in 1/4 inch slices. The slices should bend and pull apart easily while still having a nice texture. If it falls apart, it’s overcooked.

Ready to attempt this yourself? See our recipe for Barbecued Beef Brisket.