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Buying and storing tips

Look for beef brisket that has a clear, red color. Beef normally has a purplish-red color but takes on a cherry-red hue, known as the “bloom,” when exposed to oxygen. While the exterior is bright red, the interior of the meat will retain this darker color. Vacuum-packed beef also shows this purplish color.

Packaged beef brisket should be cold and free of punctures or tears; vacuum-packed beef should have its seal intact. The beef should be firm to the touch. Check the “sell-by” date and buy on or before that date.

Leave beef brisket in its original packaging and place it in the coldest part of the refrigerator, where it will keep 3 to 4 days. For longer storage, wrap the meat in heavy-duty aluminum foil, freezer paper, or freezer bags. Beef brisket will keep 6 to 12 months in the freezer. Defrost the meat in the refrigerator, allowing 4 to 7 hours per pound for thick roasts, 3 to 5 hours per pound for thin cuts. Cook as soon as possible after defrosting.