Updated 30 September 2026
What is brisket? It is a cut of beef from the lower chest of the animal: a big, hard-working muscle full of flavour, fat and connective tissue. Cook it quickly and it is tough; cook it low and slow and it becomes one of the most tender, juicy cuts of all. This guide explains what brisket is, the difference between the point and the flat, and how to cook it.
What cut of beef is brisket?
Brisket comes from the breast, or lower chest, of the animal, between the front legs and beneath the chuck. Cattle carry a lot of their weight on these muscles, so brisket works hard. That means it is packed with collagen (connective tissue) and has a generous layer of fat on one side.
Collagen is tough when it is cooked fast, but at low temperatures over several hours it melts into gelatine. That is what gives slow-cooked brisket its soft, juicy texture and a rich, sticky gravy.
The point and the flat
A whole brisket is made up of two overlapping muscles.
| Flat | Point | |
|---|---|---|
| Also called | First cut | Second cut, deckle |
| Shape | Long, flat, even thickness | Thicker, rounded, irregular |
| Fat | Leaner, with a fat cap on top | Much more marbling and fat |
| Best for | Neat slices, salt beef, smoking | Pulled beef, burnt ends, braising |
The flat is the leaner, more even piece. It slices neatly, so it is the cut for sliced brisket, salt beef and pastrami. Our Flat Brisket 1.5kg (£29.99) is a 1.5kg flat.
The point sits on top of the flat at one end. It is fattier and more marbled, so it is juicier and more forgiving, and it is used for pulled beef and barbecue "burnt ends".
In the UK, brisket is also commonly sold boned and rolled into a joint for pot roasting, like our Brisket Joint 1kg (£19.99). Rolling keeps it compact so it cooks evenly and slices into neat rounds.
What does brisket taste like?
Deeply beefy. Because it is a well-worked, fatty muscle, brisket has more flavour than lean cuts such as topside or fillet. When cooked well, it is soft enough to cut with a fork, with melting fat and a savoury, rich taste. It takes flavours from smoke, spices and braising liquids very well.
Why brisket needs slow cooking
Brisket's collagen only starts to break down properly after several hours at a low temperature. Cooked like a roasting joint, it stays tight and chewy. That is why every brisket method has three things in common:
- Low heat: usually 110–150°C.
- Time: from about 3 hours for a braised 1kg joint to 10 hours or more for a whole smoked brisket.
- Moisture: a braising liquid, a covered pot, or wrapping in foil or butcher paper partway through.
The best ways to cook brisket
- Braised in the oven: browned, then cooked covered with onions and stock at 150°C (130°C fan) for 3–4½ hours. Our beef brisket recipe walks you through it.
- Slow cooker: 8–10 hours on low. See how to cook brisket in the slow cooker.
- Oven-roasted and wrapped: rubbed with spices and cooked in foil. See how to cook brisket in the oven.
- Smoked: the barbecue classic, rubbed with salt and pepper and smoked at 110–130°C.
- Pot roast: see our brisket pot roast with gravy.
The Food Standards Agency advises cooking food until it is steaming hot throughout; long-cooked brisket will be well past that point.
How much brisket per person?
Brisket loses a good share of its weight during a long cook as fat renders and moisture evaporates. Allow about 250–300g of raw brisket per person, or 350g if you want leftovers for sandwiches. A 1.5kg flat brisket feeds five to six.
Buying and storing brisket
Look for a piece with an even layer of creamy fat on one side; that fat bastes the meat as it cooks, so do not trim it all off before cooking. Keep brisket in the fridge on the bottom shelf and cook it by the use-by date, or freeze it tightly wrapped for up to three months. Defrost it in the fridge, allowing about a day per kilo, and bring it to room temperature for 30–45 minutes before cooking.
How to slice brisket
Always slice across the grain. Look at the lines running through the meat and cut at right angles to them, in slices about the thickness of a pencil. On a whole brisket the grain of the point and the flat run in different directions, so separate them and slice each one across its own grain.
Brisket vs other slow-cooking cuts
Chuck comes from the shoulder and is more evenly marbled, ideal for pot roasts and chilli; see how to cook beef chuck. Short ribs are richer still. Brisket is the one for slicing, smoking and salt beef. Our guide to cuts of beef compares every cut. For a shortcut, Gordon Rhodes Gluten Free Sticky Brisket of Beef (£3.99) makes a quick sticky brisket sauce.
Browse our brisket collection or everything in beef.
What is brisket? FAQs
What part of the cow is brisket?
Brisket comes from the lower chest, or breast, of the animal, below the chuck and between the front legs.
Is brisket a cheap cut?
Traditionally it is one of the more affordable beef cuts, because it needs long cooking. Many cooks think it has more flavour than pricier, quicker-cooking cuts.
What is the difference between brisket point and flat?
The flat is the leaner, even-thickness muscle that slices neatly. The point is thicker, fattier and more marbled, and is used for pulled beef and burnt ends.
Why is brisket so tough?
It is a hard-working muscle full of connective tissue. That tissue only breaks down with long, slow, moist cooking.
What is brisket best used for?
Slow braises and pot roasts, smoked barbecue brisket, pulled beef, salt beef and pastrami.