Brisket is a cut of beef taken from the pectoral muscles of the cow’s fore-quarter. Because these muscles support much of the animal’s weight, they are packed with connective tissue and can be a tough cut of meat if rushed. Treated with patience—think low temperature and plenty of time—brisket transforms into one of the juiciest, most flavourful pieces of meat on the planet.
What is a brisket in Australia?
In Australian butchery the whole brisket is divided into two main sections:
- Flat cut – long and relatively lean with an even layer of fat on one side, perfect for slicing.
- Point cut – the thicker, more marbled end often chosen for pulled or shredded dishes.
Most supermarkets sell the flat cut as “beef brisket” ready for the slow cooker, while specialist butchers and barbecue restaurants buy the entire large cut of meat so both muscles can be smoked together for richer flavour.
What’s so special about brisket?
- Built for slow cooking – Collagen in the connective tissue melts slowly, bathing the meat in natural gelatin and giving that signature silky mouth-feel.
- Dual texture – The flat offers neat, lean slices; the point brings buttery pockets of fat ideal for burnt ends.
- Smoke magnet – A brisket’s generous surface area loves hardwood smoke, developing the coveted “bark” prized in American BBQ.
- Versatility – Whether it’s pot roast, a slow cooker Sunday lunch, or 14-hour smoked brisket, the cooking process rewards patience with unforgettable depth.
Curious about the tradition behind slow-smoked brisket? Have a read of our guide to American barbecue to see how this cut became a cult hero.
Flat, point and everything in between
Although the flat and point can be cooked separately, smoking the whole brisket keeps a protective layer of fat over the leaner muscle. Resting is crucial: allow at least 30 minutes for juices to redistribute through the grain before carving.
Is brisket the same as corned beef?
Not quite. Brisket is a cut of meat; corned beef is a preparation. Traditional corned beef starts with brisket that is brined in salt, sugar and spices (the “corns” of salt) before being simmered. Leave out the brine, embrace dry rub and smoke, and you have classic Texas-style brisket instead.
Buying brisket versus ordering at a smokehouse
Buying brisket raw means hunting down the right size, monitoring a smoker for hours and resisting the urge to slice before it rests. For many diners—and especially for anyone new to slow cooking—the smarter move is to let the pitmaster handle the details.
If you’d like a quick primer on how Australian barbecue compares to its American cousin, our article on the differences between American and Australian BBQ breaks down wood choices, rub styles and serving traditions.
Why dine out?
- Consistency – Commercial smokers keep temperature rock-steady for perfect cooked brisket every time.
- Scale – Restaurants work with whole briskets daily, ensuring optimal freshness and a meltingly tender result.
- Time – All the waiting, trimming and tending is done for you, so you can simply enjoy.
All-You-Can-Eat Brisket & Ribs—every Friday
Ready to taste brisket at its peak without lifting a lid? Every Friday at Elements Smokehouse we host an All You Can Eat Brisket and Ribs feast for just $79 per person. You’ll enjoy endless plates of smoky beef brisket and tender back ribs, both glazed in our honey-habanero BBQ sauce, plus golden garlic-rosemary chips to round out the experience.
Book ahead through our All-You-Can-Eat Brisket & Ribs page, claim your seat and come hungry—because the refills keep coming until you surrender.
Slow cooking may be the soul of brisket, but savouring expertly smoked slices straight from the pit is pure pleasure. Whether you’re a seasoned carnivore or simply curious, make Friday night your brisket night and discover why this humble cut rules the world of barbecue.
