: Just beneath the bark, you might see a pinkish-red ring in the meat. While it doesn't add flavor, it is a classic sign of meat that has been cooked low and slow in a wood-smoke environment.

: When sliced, the meat—especially the "fatty" point—should look glistening and moist. If it looks dull or gray, it might be overcooked or have sat too long in a warmer. Understanding the Anatomy A "packer" brisket consists of two distinct muscles: Texas Style Brisket - Meat Church

: If you see a whole brisket being handled, it should have a distinct "jiggle". This indicates that the tough connective tissues (collagen) have fully rendered into silky gelatin, making the meat tender.