The Spruce Eats: What Is Beef Brisket? Beef brisket is a tough cut brisket marinade traeger meat with a beefy flavor that can be made tender when cooked low and slow. It can be braised, brined, or smoked.

Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends. Brisket is a beef cut taken from the breast section of the cow beneath the first five ribs, behind the foreshank. It comprises the pectoral muscles of the cow, which supports much of the animal’s weight. Since brisket is a very tough cut, the best methods for cooking are those that cook at lower temperatures for a longer period of time, such as braising and smoking. Whether braised, brined, smoked, or even cooked in an Instant Pot, brisket needs plenty of time to cook. A smoked brisket, Texas-style, is rendered soft and delicious after eight to 12 hours at 225 F.

What Does Beef Brisket Taste Like? Brining and smoking infuse very specific flavors whereas a braising liquid will impart its own taste to the meat. Once the full piece of brisket is cut in half, each half is given different names—the first cut and second cut—and sold as such. The first cut, also known as the flat cut, thin cut, or center cut, is the leaner piece of meat.

The second cut—or point cut or deckle—has more flavor due to a bit of extra fat. The first cut is more attractive and will slice up neatly. It’s a great choice for corned beef. Brisket is the primary cut for barbecue, corned beef, and Jewish pot roast. But it’s also the main ingredient in some other classic dishes like Romanian pastrami and Italian bollito misto. In England, brisket is a classic cut for a braised beef or pot roast.

The classic Vietnamese noodle soup pho is made with brisket, and brisket is often curried with noodles in Hong Kong. A crockpot is an ideal vessel for cooking brisket, or you can use the oven or even the grill. Keep in mind that a brisket will shrink down significantly when cooked, so you will need to purchase one that is larger than you would think. When looking for a second cut, note that a “chuck deckle” is not always the same as a second cut brisket, as butchers have found that other tough meats well-endowed with fat make for cuts as successful as deckle when braised.