The Brisket is known to be the toughest cut of beef on a cow but when cooked properly, i.e. smoked, it is one of the most tender, juiciest, and delicious cuts of meat that will ever hit your tongue.

Not all briskets are created equal. By following the basic guidelines below, you will be well on your way to choosing a better brisket.

1. Parts of a Brisket

A brisket is basically made of two sections, the flat and the point. The point is the large, more round end of the brisket and the flat is the wide, flat part.

2. The Fat Cap

The fat layer of a brisket keeps the brisket moist while smoking. The fat will actually melt away and provide natural oils essential to keeping the brisket moist. The fat cap is the large white layer of fat on the brisket. I prefer to purchase my briskets untrimmed and trim the brisket at home to insure the layer of fat is about 1/4 to 1/3 of an inch thick. Trimmed briskets are okay if the fat cap is that thick.

3. Marbling

Marbling is basically the strands of fat that run throughout the brisket and is essential for keeping the brisket moist while smoking. Choose a brisket with good marbling; it will resemble the pattern found in marble counter tops. The meat should be a deep read color while the marbling will create patterns of white swirls and lines throughout the meat.

4. Bend Test.

I always pick a brisket up with one hand, holding it in the center. If the brisket bends over each side of my hand, I have found it to be a more tender piece of meat. Some people will argue this has nothing to do with how a brisket turns out, but I am 100% convinced it does.

5. Ask Your Butcher.

Your local butcher or meat market counter will provide lots of great information on the better cut of meat to choose. While a better brisket can be more expensive, the tenderness will be unprecedented.

6. If you have questions, please email me at aaron@thesmokerking.com.