It may be intimidating to select the right brisket for a meal. After all, briskets are a large cut of meat with muscles and connective tissues that take hours to cook or smoke.
So choosing the wrong size brisket from the start can waste hours since this may lead to unevenly cooked and sub-par brisket.
The first step in cooking a juicy brisket begins with identifying and selecting the best brisket for your smoker. Good smoking technique works effectively when the product size is right.
If you are looking to take the guesswork out of your brisket selection then you’re in the right place.
By the end of this article, you’ll learn how to select the right brisket size for the best flavor. Check out my simple formula below for calculating the right brisket size for your party.
Why Selecting the Right Brisket Size is Important
Here are 3 reasons why selecting the right size brisket is a critical step in smoking a juicy, tender brisket.
1. The brisket should comfortably fit in your smoker
The right size brisket will allow for good airflow which helps the meat cook slowly and evenly. Slow cooking breaks down the fibers and tissues in the brisket to create a juicy and tender product.
A brisket that is too large for the smoker may restrict airflow or cause the meat to cook unevenly. Not to mention any meat or sides of the brisket too close to the edge of the smoker will likely burn before the brisket finishes.
So selecting the right size brisket for your smoker is critical.
2. The right brisket size is one that you can handle
A novice home smoker can usually handle 8 -14 pound briskets. Briskets that are larger and heavier will be harder to handle during the preparation and trimming process.
A larger 20 pound brisket may not even fit in a regular refrigerator and trimming the brisket will be challenging since it will not fit on a standard cutting board.
So choosing a brisket that you are comfortable handling is important.
3. Brisket size impacts cooking time
A smaller 8 pound brisket will cook much faster than a larger 16 pound brisket. Generally a brisket will need to smoke for 1 hour and 15 minutes per pound at 225°F.
So a 8 pound brisket will take about 10 hours to smoke while a 16 pound brisket will take about 20 hours to smoke.
Depending on when you throw the brisket on the smoker and when you plan on eating it – you may opt for a smaller brisket to finish by dinner time.
Typical Brisket Sizes
Uncooked beef brisket usually weighs between 8 and 20 pounds including the flat and the point. For instance, a grade 8 Wagyu brisket can weigh 14 pounds. But it’s fairly common to find USDA Prime whole brisket weighing more than 17 pounds.
Keep in mind that untrimmed brisket will usually weigh more than trimmed brisket.
So briskets have a wide range of size and quality.
Ideal Brisket Size For Smoking
Larger and heavier briskets are usually better for smoking. Smoking is a form of slow cooking so larger and tougher cuts of meat tend to do better while smoking.
The ideal size brisket for most home chefs is a brisket between 10 pounds and 14 pounds. Generally, 1 pound of brisket will feed 1 person so a 10 pound brisket will feed about 10 people.
Briskets that are up to 14 pounds will fit on most home smokers such as the Traeger Pro 22, Pit Boss Classic, and the Z Grills ZPG-450A. All three of these pellet grills are the entry-level or smallest versions for each brand so any larger pellet grill will be able to fit a 14 pound brisket.
How To Calculate the Right Size Brisket to Smoke
A brisket loses almost half its weight during the cooking process. A cooked brisket may weigh between 40% and 60% of the raw, whole version.
This means that a 12 pound brisket will yield anywhere between 4.8 and 7.2 pounds of cooked meat.
So if you’re cooking for a party of 20 then you will need to know ahead of time the right size brisket to feed everyone. Butchers and chefs use a rule of thumb that each person will need 0.5 pounds (8 ounces) of cooked meat. This translates to 10 pounds of cooked brisket for 20 people.
You can add 2-4 pounds more for second servings, large portions, and some leftovers. So a 20 pound brisket would feed 20 people and a 22 or 24 pound brisket would allow for some leftovers.
Generally, 1 pound of brisket will feed 1 person so a 20 pound brisket will feed about 20 people.
Serving tips:
- One slice of beef brisket is around 6 ounces
- An average individual serving of brisket = 8 ounces or 0.5 pounds
- According to Carbmanager, two (2) slices of smoked beef brisket is 32.5 calories. It contains fat (2.5 grams), carbohydrates (0.35 grams), and protein (2 grams).
Cutting Brisket in Half (Flat vs Point)
Briskets can be cut in half, but I do not recommend cutting a brisket in half before smoking it.
If you prefer smaller portions then buy pre-cut brisket sections from the butcher. Typically pre-cut portions of brisket are more expensive per pound but it’ll save you the time and effort of cutting a larger brisket at home by yourself.
Plus, most Professional Pitmasters do not advocate cutting your brisket in half.
Most Texas Pitmasters do not separate the point and the flat. Once the brisket is cooked, they will slice the flat section across the grain. Then when they reach the point, they turn the brisket 90 degrees and slice across the grain. They call this the “Texas Turn.”
How to Cut a Large Brisket in Half
If you do want to cut a large brisket in half then it is best to separate the flat from the point.
Follow these steps in order to cut a large brisket in half:
- Place the brisket on a flat surface.
- Flip the brisket so that the side with the fat cap faces down.
- Look for the fat layer that runs across the meat called the”nose.” This fat joins the flat and the point.
- Cut downwards to the nose with your boning knife. Slice the fat running under the flat section. Use one hand to hold and raise the flat as you separate it from the point.
- Keep slicing until you reach the tapered end of your point section. You’ll have successfully separated both parts.
Normally, I’d rather smoke the whole brisket and cut it up after cooking. However, brisket can be separated beforehand if you want to cook the point and flat separately.
Flat vs Point Cut
Here are the main differences between the flat and the point of a brisket.
Flat Cut
- Also called the first cut.
- The flat is larger than the point cut but much leaner. This makes the flat more susceptible to drying out and becoming tough when cooked.
- The flat requires more cooking time because of its lean structure.
- Ideal for those who prefer leaner slices of meat.
- Best suited for roast recipes or making corned beef.
Point Cut
- Also called the second cut.
- The point is smaller than the flat cut but has looser grain and more fatty layers.
- The fat retains moisture and protects the meat from drying out.
- Only needs basic seasoning (salt/pepper) to achieve great flavor.
- Getting this cut of meat is quite tricky. Most butchers and stores do not stock it because of its low popularity.
- Ideal for those who prefer eating fatty meat.
- Best for slow cooking, smoking, or roasting.
Frequently Asked Questions
Q: Can You Cut Up a Whole Brisket?
A whole brisket can be cut up before cooking. However, it’s normally better to purchase brisket from the butcher pre-cut so that you do not need to separate the point from the flat at home.
Q: Can You Cut Up Brisket Before Cooking?
A whole brisket can be cut up before cooking but this is uncommon. Usually the brisket is smoked whole with the point and flat sections still connected. Once the brisket is cooked then the flat and point can be separated.
Keeping the flat and point together on a brisket is beneficial since the fat from the point can render while cooking and keep the flat section moist and tender.
I’d recommend cutting up the whole brisket AFTER cooking. Then use each part for different needs.
- Serve your guests the slices from the flat cut. This is leaner and will go down well with the crowd.
- Shred the meat and cut up the fatty ends from the point and incorporate in your sandwiches, casseroles, tacos, and burritos.
Q: Does The Grade of Brisket Matter?
Higher quality beef will create a better-tasting brisket. Pitmaster Aaron Franklin preaches that high-quality beef is the foundation for excellent brisket. High-grade brisket has more marbling, which means flavorful meat.
You can tell the quality by the grade. Here are a few quality choices for brisket:
1. USDA Choice Grade
Choice grade is higher quality compared to Select. Choice grade will have more marbling, which means flavorful meat. However, Choice grade costs more per pound than Select, so you’ll have to stretch your wallet if you want the best.
2. USDA Prime grade
Prime grade is higher quality than Choice because it has more marbling.
3. Certified Angus Beef
Aaron Franklin uses Prime Angus whenever possible. He also buys Upper Choice Angus Beef when his preferred Prime Angus is out of supply.
4. Wagyu beef
World Barbeque Champions like Myron Mixon prefer Wagyu beef because of its wonderful marbling. It has higher quality fat with a low melting point, which means more moisture in your brisket.
Grade 8 is one of the highest quality Wagyu beef. Check your nearest farms for top-quality Wagyu brisket, or you can find Wagyu beef from stores like Sams Club or Costco.
Final Tips for Selecting the Right Brisket Size
- Be consistent with your brisket size. Buy the same size briskets each time to help you eliminate variables (such as the age of the cattle) that can affect its flavor.
- Always start with the number of people you will serve when thinking of the right brisket size. The rule of thumb is 1 pound of raw meat per person. Once the brisket is cooked, each person will be left with about 0.5 pounds or 8 ounces of cooked meat.
- Choose a brisket that that has the most uniform flat section. Avoid a flat that tapers too much because your brisket will cook unevenly. One side will get burnt and dry out while the other side will be undercooked. The ideal thickness of the flat is at least 1 inch. Less than that, your brisket will dry out.
- Trim or buy trimmed brisket that has rounded edges. Air and heat will flow more thoroughly and evenly with rounded brisket than a square-shaped one.
- Select a beef brisket that has a good amount of marbling and fat. Remember that fat is flavor so the more fat that is on your brisket will mean the finished product will be juicy and tender. You should be able to spot some fat and collagen in the meat beyond just the fat cap.
