Beef Brisket PPP (Pick Prep Portion)

 

The Meat Hook

Brisket is the Mount Everest of barbecue. It’s the cut that separates backyard cooks from true pitmasters, the one everybody talks about when they measure BBQ greatness. But let’s be honest — most people are more nervous about brisket than any other cut. It’s big, it’s tough, and it can eat a whole day if you let it.

Here’s the truth: brisket doesn’t have to be scary. It just demands respect. Pick the right packer, prep it smart, and know how much to cook for your crowd. The cook itself comes later — but nailing these steps will put you way ahead of most weekend warriors.

Your Saturday dinner might not be the World Championship, but when you pull off a brisket that feeds a whole crew? Feels just like winning one.

 

By the end of this PPP, you’ll know:

 

• How to choose the right brisket (packer, flat, or point)
• What grades and breeds make a difference (Prime, Choice, Wagyu, Angus)
• How to trim it properly for an even cook later
• How much brisket you need to feed any size gathering
• Pro tips from the competition circuit that translate to the backyard

 

Picking: What to Buy

Brisket comes from the breast of the steer — a hardworking muscle, which is why it’s so tough before cooking.

Know your options:

 

• Whole packer: Includes both the flat and the point, usually 12–18 pounds. The gold standard for BBQ.
• Flat only: Leaner section, rectangular in shape. Easier to slice, but less forgiving and can dry out.
• Point only: Fatty, marbled section that makes incredible burnt ends. Less common to find sold separately.

Grades & Breeds:

 

• USDA Prime: Excellent marbling, most consistent results.
• Choice / Upper 2/3 Choice (Choice Plus): Solid option. Many warehouse clubs sell briskets in this range that eat close to Prime.
• Select: Lean, tough, not worth the frustration.
• Wagyu / Angus: Premium, more marbling. Often used in competitions.

👉 Tip: A good packer brisket should bend when you pick up one end. If it’s stiff as a board, keep looking.

 

Prepping: How to Trim

Trimming brisket is part art, part necessity.

 

• Fat cap: Take it down to about ¼ inch. Thick enough to protect, thin enough not to leave waxy bites.
• Deckle fat (hard kernel fat): Remove the big hard deposit between the flat and point — it won’t render.
• Thin edges: Square up wispy pieces that will dry out during the cook.
• Surface: Clean off silverskin so rubs can bind.

👉 Pro move: Always trim brisket cold. Fat cuts cleaner, and you’ll make sharper, safer moves with your knife.

 

Portioning: How Much Do You Need?

Raw brisket loses about 40% of its weight during cooking (fat render + moisture loss).

 

• As the main event: Figure ½ pound cooked brisket per person. That means ~1 pound raw per person.
• For sandwiches or mixed plates: Plan ⅓ pound cooked brisket per person.

Example: A 15-pound raw packer yields ~9 pounds cooked. Enough for 18–20 guests as the main course.

👉 Tip: If you’re feeding a small group, consider cooking a full packer anyway. Brisket leftovers reheat beautifully, and burnt ends don’t last long in any fridge.

 

Pitmaster’s Tips

• Trim cold — makes cleaner cuts.
• Always square up thin edges to prevent overcooking.
• Raw weight loses ~40% during cooking — do the math.
  
  

Pair It 

• Pickles & Onions: Classic counterbalance to rich beef.
• Texas Toast: Wide slices that soak up brisket juices.
• Mac & Cheese: Creamy comfort with smoky meat.
• Coleslaw: Bright crunch cuts the heaviness.
• Cold Lager: Cleans the palate and resets the bite.
• Iced Sweet Tea (zero-proof): Southern classic that belongs with brisket.

 

Closing Thought

Brisket isn’t just beef — it’s a rite of passage. Every pitmaster remembers their first one, and most remember the mistakes more than the wins. That’s how it teaches you.

But once you respect the cut — trimming it right, sizing it properly, knowing what you’re working with — you’re already halfway there. The rest comes with fire, patience, and a little swagger.

Brisket feeds more than bellies. It feeds pride, conversation, and the kind of memories that get retold long after the pit cools down.

 

The PitMaster’s Toast

Here’s to the cut that tests us, teaches us, and makes legends out of backyard cooks. Brisket is work, but it’s worth every slice.

Cheers!

 

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael’s the BBQ Buddy who shows up with Tongs, Temps, and a Plan: Honest Temps, Natural Fats, Good Drinks & Good Times! If it’s a fake outfit or accent or just bad info, it’s OUT. Life is too short. Let’s have FUN! If it helps you win Saturday Dinner for your “Judges” — Family, Friends, and Folks — it’s IN. Steak, Brisket, Burgers, or Ribeyes for a Crowd — BBQ, Grilling & Outdoor Living is the Way.

 

If you liked this PPP, check out:

 

• Prime Rib PPP (Pick Prep Portion)
• Beef Ribs PPP (Pick Prep Portion)
• Tri-Tip PPP (Pick Prep Portion)