Brisket Basics for a Fall Feast

A good beef brisket is tender, flavorful, and one of the heartiest ways to satisfy a hungry crowd. The key to success with this cut of beef is to cook it low and slow. The most common methods for preparing brisket are suitable to adapt for just about any recipe featuring this delicious cut.

When selecting a brisket and cooking a brisket, you’ll want a better understanding of some terms you’ll see referenced in cooking instructions and know what to ask for at the meat counter.

Flat vs Packer

Packer brisket is a full brisket containing both the flat and point cut, which is fatter than flat. The flat cut is a long rectangle with the same thickness throughout, and is good for braising, pot roast, or corning. The flat cut is also known as the first cut, and because of its shape, is best for slicing. Packer brisket is best for smoking and for barbecue.

How Much Brisket is the Right Amount?

Brisket will shrink while cooking, which means your finished dinner will weigh less than the piece of beef you purchased. With those factors in mind, buying a cut of brisket that equals about one pound per person is reasonable and accounts for having leftovers. You might need to cook a couple of briskets whose total weight adds up to the number of friends and family coming for dinner.

If you’re unsure of how much you’ll need, or have any questions about the cut of brisket or how to prepare it, our team at the Butcher Boy meat counter is always happy to help.

Brisket Cooked at Least Three Ways

Now let’s get cooking! There are several ways to prepare brisket, and we’re going to highlight the most traditional that will give you the best results. The one you choose depends on preference and how you want to serve it.

Smoked brisket is what most of us think of when we’re talking about Texas-style barbeque. It’s not difficult to do, but it takes a couple of not-so-secret techniques, along with a lot of time and patience.

One of the steps considered critical in barbecue and smoking circles is to wrap the meat in butcher paper during the smoking process. The concept is that the paper, instead of aluminum foil, allows the smoke to continue penetrating the brisket and enhance the flavor while keeping the juices in. The paper you use should be uncoated and food grade. Place the brisket fat side up on the paper and wrap it like a present. Make sure it’s tights and leaves no openings. Then finish smoking your brisket.

Oven braising / Pot Roast provides a kind of set-it-and-forget-it method of preparing brisket and can even be made the day before. You might even think the rich flavor tastes better that way. Braising is also a fool-proof way to guarantee tenderness. The only tool you need is a heavy, oven-safe pot with a tight lid.

Do you have a favorite way to cook brisket? Are you ready to try it a new way? We invite you to share the techniques you’ve discovered for the best flavor with our community on Facebook or tag @ButcherBoyMarket in your Instagram posts. And be sure to connect with us on social media for tips, inspiration, and insight into what’s new in the store.

Check out the sought-after brisket recipe we share with customers in-store here – the flavor step is key to bringing out the flavors.

Don’t forget to shop at Butcher Boy to let us round out your menu with side dishes that include fresh vegetables and seasonings, plus dessert, beverages, and more!