There’s nothing better than having a good ole fashion barbeque with brisket on the smoker.
Given that brisket is one of THE staple barbeque foods, I frequently get asked if brisket is beef or pork.
After all, brisket has that juicy and oily flavor that frequently comes from pork.
So is brisket beef or pork?
Brisket is a beef cut that comes from the breast of a cow. Generally, brisket is a tough cut of meat that is full of connective tissue making brisket perfect for a low and slow cooking process.
Recently, pork deals are using the term “pork brisket” to describe a cut they can create. However, pork brisket is an imitation consisting of a section of the pig’s belly and the pork shoulder.
Now let’s cover how you can identify a brisket and the best way to prepare it for your next barbeque.
How To Identify a Brisket (4 Factors)
Here are some key points to help you identify a brisket and determine whether the brisket is beef or pork.
Keep in mind that most of the time the brisket you are looking at will be made out of beef.
1. Point of Purchase
The first identifying factor of brisket is where you buy it. Almost all briskets at your local butchery or grocery store are beef.
Pork brisket is only available from specialist butchers because it requires the combination of different pig parts to achieve the same composition as beef brisket.
So pork brisket is hard to find unless you are searching specifically for pork brisket.
2. The Cut’s Composition
Did you know cattle have no collar bones? The briskets take their place and act as the animal’s support. This is the reason why the brisket contains a lot of connective tissue since it supports the cow while walking and standing.
Additionally, the brisket is made up of two different muscles, namely the point and flat, with a layer of fat between them.
Make sure to see this guide on how to choose the right brisket size for the best flavor.
3. Brisket’s Weight
A regular brisket can weigh between ten and sixteen pounds. However, you can also find briskets that weigh up to twenty pounds. The difference relates to the breed and size of the steer.
You can also purchase the point and flat separately if you want a smaller cut of brisket.
4. Different Quality Cuts
There are different quality cuts of briskets you can buy at your local butcher:
- USDA Rated – beef quality rating system in the US
- Grass-Fed briskets – are not ideal for smoking due to their low-fat content
- Wagyu briskets – premium cuts because of the incredible blend of fat and muscle
See this article for the average cost of brisket along with the differences between USDA Select, Choice, and Prime.
Nine Primary Cuts of Beef
Most barbecue enthusiasts claim there are nine primal beef cuts with brisket being one of them.
Here are the nine primary cuts of beef:
- Brisket – The cut is from the breast of the steer
- Short Plate – The meat comes from the belly
- Flank – The beef cut is from the abdominal muscles
- Round – You obtain the beef above the back legs of the steer
- Loin – The beef cut is above the steer’s ribs from the back
- Sirloin – The cut is directly after the sirloin and is quite tender
- Chuck – A flavorful cut from the steer’s shoulder
- Shank – A touch and chewy beef cut from the steer’s leg
- Rib – You will get this at every steakhouse
So generally when you see these cuts, they will likely be beef. Keep in mind that there are pork ribs, pork loins, etc but usually the pork version will have a different name.
For example, beef ribs are usually just called beef ribs. Whereas pork ribs are either called baby back ribs, st louis ribs, or spare ribs depending on the cut.
How to Store Fresh Brisket
It’s normal to stock up on more brisket than you need when planning a barbecue party, especially if the cut you want is on sale. Most pitmasters recommend using fresh brisket.
However, if you need to store extra brisket for a future date then you have some options:
Refrigerating Brisket
Brisket that is kept in the refrigerator can last for up to five days.
Place the brisket in the coolest part of your fridge, preferably at 35 – 40 degrees Fahrenheit. Your brisket will stay fresh for five days under this temperature, and it can go for eight days if you store it under 34 degrees Fahrenheit.
In order to store brisket for more than a week, you will need to freeze the brisket.
Freezing Brisket
If you want your brisket to stay fresh longer then wrap the brisket in an airtight container before placing the brisket in the freezer.
Brisket that is properly stored in the freezer will stay fresh for six to twelve months.
Make sure to allow a frozen brisket to thaw completely before cooking the brisket.
2 Common Ways to Prepare Brisket
Over time, different ways of preparing a brisket continue to emerge.
Regardless of the new methods of preparing brisket, the following facts remain constant:
- Brisket is tough by nature due to a large amount of connective tissue and collagen
- You need to cook brisket at a low temperature to break down the tissue
- The best result for brisket is to cook it for a minimum of three hours
Here are the two most common ways to prepare brisket.
1. Oven-Cooked Brisket
Oven-cooking a brisket is the simplest way to prepare a sumptuous beef meal for your family because most people have access to an oven.
Here is what you need to oven-cook a brisket:
- 16-pound brisket
- Cooking liquid. There are a variety of brisket cooking oils to choose from at your local grocery. Select one that appeals to your taste pallet
- Paper towels
- Baking pan
- Pre-heated oven at 325 degrees Fahrenheit
Once you have all the ingredients, pat your brisket dry using paper towels to remove moisture.
Trim the brisket following these steps and rub salt and pepper around your brisket. Make sure to thoroughly season both sides of the brisket.
Braise the brisket using the cooking liquid you selected. Alternatively, you can braise the brisket using red wine with a mix of coriander. You will need 1 cup of cooking liquid for every 2 pounds of brisket.
Place your brisket in the pan and leave the brisket in the oven for three to four hours.
Once the brisket reaches an internal temperature of 195 to 205 degrees Fahrenheit, remove the brisket from the oven.
Make sure to cover the brisket with aluminum foil or butcher paper so that the brisket can rest and slowly cool down.
Afterward, slice against the grain and serve your juicy brisket slices.
2. Smoking a Brisket
The absolute best way to prepare brisket is by smoking a brisket.
In order to smoke a brisket, you will need the following:
- 16-pound packer brisket
- Mustard
- Black pepper
- Granulated garlic
- Kosher salt
- Meat thermometer
- A 225-degree Fahrenheit preheated smoker
With all the ingredients set, it’s time to trim your brisket. Remove any excess or tough fat from your brisket using a small kitchen knife.
Make sure that you leave enough fat for flavor and try to make the thickness of the brisket as even as possible.
Coat your brisket with mustard and then season both sides thoroughly.
Place the seasoned brisket on the smoker with the thermometer in the flat.
Once the internal temperature of the brisket reaches 165 degrees Fahrenheit, remove the brisket from the smoker and wrap it using butcher paper.
Wrapping the brisket is an important step because it allows for the internal fat to render better. Additionally, butcher paper is better than foil since it is more breathable and doesn’t make the brisket’s bark mushy.
Place the wrapped brisket back on the smoker.
The brisket will be ready once the internal temperature reads 195 to 205 degrees Fahrenheit.
Make sure to cover the brisket with aluminum foil or butcher paper so that the brisket can rest and slowly cool down.
Afterward, slice against the grain and serve your juicy brisket slices.
Here are a few brisket smoking quick tips:
- You can use any rub you desire when smoking.
- Fruit woods will add a sweet flavor to your brisket.
- Rest your brisket for at least thirty minutes before serving.
- Expect to smoke your brisket at 1.5 to 2 hours per pound at 225 degrees Fahrenheit.
How to Store Cooked Brisket
Like most foods, brisket tastes better when you eat it immediately! Here are some tips if you’re forced to store your cooked brisket:
Let the brisket cool, preferably in its cooking liquid.
According to barbecue masters, the cooking liquid will improve the taste because the meat will soak in the fat and cooking liquids as it cools. The cooking liquid also keeps the meat moist.
Slice and freeze your brisket slices in a single layer.
After the meat has soaked in its juices, you can remove them from the liquid and slice them. Put the slices on a lined baking sheet in a single layer and freeze until solid for three hours.
Label your brisket before storing it in the freezer.
After your Brisket slices are frozen, you can pack them in airtight freezer bags or containers for up to three months.
You can wrap your meat in foil or wrap paper before putting it in the freezer bags if you want to store your brisket for a more extended period.
How to Reheat Your Brisket
There are several ways to reheat your brisket, but the best way is to steam it. Steaming the meat is better than other methods because it keeps the meat moist and warm, preventing it from drying out.
It is easier to take what you need if you cut your brisket into slices before freezing. If you freeze it whole, it is best to cut it while cold before reheating it.
Brisket slices take about two to three minutes to reheat, while unsliced brisket can take up to 30 minutes, depending on how big the piece is. Some people prefer reheating the brisket in broth or leftover brisket drippings to help keep the meat moist and add flavor.
You can reheat your brisket in the oven, smoker, grill, crockpot, or a water bath.
If you decide to use an oven, grill, or smoker, ensure you pre-heat and wrap your meat in foil before reheating your brisket. Ensure you regulate the temperature to avoid drying out your brisket.
Remember, you are not re-cooking it. You are reheating the brisket!
Recap: Is Brisket Pork or Beef?
There you have it. Brisket is a cut of beef from the sternum of a cow.
However, since the barbeque community is a friendly one, the term brisket is starting to find its way into pork.
Keep in mind that most of the time that you run into brisket at the store, at a butcher, or at a restaurant, the brisket is probably beef.
Pork brisket is still hard to find these days and has to be special ordered.
