Brisket

The brisket comes from the chest of the steer — the pectoral muscles that support roughly 60% of the animal's body weight. A full packer brisket consists of two distinct muscles: the flat (pectoralis profundus) and the point (pectoralis superficialis), separated by a thick layer of fat called the fat cap or deckle.

A whole packer brisket typically weighs between 12 and 20 pounds, with USDA Prime packers at the heavier end due to more intramuscular fat.

Anatomy: - The Flat: Leaner, more uniform in thickness. This is what you get when you buy a "first cut" brisket. Best for slicing. - The Point: Fattier, more irregular. More intramuscular marbling makes it more forgiving. This is what becomes burnt ends. - The Fat Cap: The thick external fat layer between and covering both muscles.

Cooking: Low and slow is non-negotiable. Whether you're smoking at 225–275°F for 12–18 hours or braising in liquid, the key is reaching an internal temperature of 195–205°F, where collagen converts to gelatin.

The Stall: Around 150–170°F internal, evaporation cools the surface and the temperature plateaus — sometimes for hours. This is called "the stall." Many pitmasters wrap in butcher paper (the "Texas crutch") to push through it.

Buying Tips: For smoking, always buy the full packer, not a trimmed flat. USDA Choice is the minimum; Prime or upper Choice is significantly better. Look for flexibility when you pick it up — a packer that drapes over your hand will have better marbling than one that's rigid.