Cut guide · Brisket section
Brisket
The chest muscle, made of the lean flat and the fattier point. Not a steak, but the heart of Texas barbecue.
Tenderness1/5
Flavor5/5
Fat4/5
Best methodSmoke low and slow
Doneness93–96 °C (200–205 °F)
Price tier$
Listed at10 places
Smoke at 110 to 120 °C (225 to 250 °F) for 10 to 14 hours until a probe slides in like butter, then rest it for at least an hour.
Around the world
What brisket is called
| Country | Name |
|---|---|
| United States | Packer brisket |
| United Kingdom | Brisket |
| Ireland | Brisket |
| France | Poitrine |
| Spain | Pecho |
| Portugal | Peito |
| Germany | Rinderbrust |
| Austria | Rinderbrust |
| Italy | Punta di petto |
| Netherlands | Runderborst |
| Denmark | Bryst |
| Sweden | Bringa |
| Australia | Brisket |
| Indonesia | Sandung lamur |
| Singapore | Brisket |
Where to find it
Brisket near you
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