The biggest question to consider when purchasing brisket is which cut to buy — and it all comes down to how you plan to cook it. The first cut of brisket AKA the flat cut is larger and more uniform in shape. It has a thin layer of fat on one side, and is ideal for cooking in the oven or braising, as it is the leaner piece of meat. It also slices up more nicely, and is a common choice for corned beef. The second cut of brisket AKA the point cut or the deckle point has a less uniform shape, and is well-marbled with fat.
This high-fat content makes it ideal for smoking because it doesn't dry out. There's no one way to serve brisket — smoked brisket is a favorite in the American Southwest, while corned beef and cabbage is tradition on St. Patrick's Day though more of an American tradition than an Irish one. Brisket is a traditional dish in Jewish cuisine as well, especially on Rosh Hashanah and Passover.
In England, brisket is often braised and served in roasts. Of course, two of the easiest methods for preparing brisket are in the oven and in the slow cooker on low heat. Briskets are becoming more requested and carried more frequently in grocery stores, but I personally suggest seeking out a local butcher who can get you exactly what you want. Most whole briskets will come in a cryovac package and can either be out in the meat section of your grocery store or behind the counter.
The next thing to know about is grades of beef. For the highest fat content and marbling in the meat, I recommend buying a Prime grade brisket. I try to buy Prime briskets when I can because the results will be amazing and that higher fat content will result in a moist brisket.
Choice is the grade below Prime and still a great option. Once you have your brisket selected and picked up from your local butcher, check out the following posts to finish this epic smoke:. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on Instagram , Facebook , and YouTube! It has been updated with new images and more current information. Prime cuts are the best and most expensive briskets and can be hard to find without placing a special order.
I prefer the Choice grade briskets myself. They are less expensive than the Prime cuts but still have a lot of fat marbled through the meat. They cook up quite tender and juicy on the smoker too. Select briskets can be tasty, but I find the lack of intramuscular fat really leaves the meat a lot drier than I prefer for my smoked meat. If you have the option, get a Choice-grade brisket and save the Select grades for braising or other moist-heat recipes.
Wagyu is a breed of cattle from Japan known for its delicate texture and outstanding marbling of fat. Wagyu brisket is often graded higher than Prime due to this extensive marbling of fat. It is very expensive, however, and not easy to find. I think I will stick with the Choice cuts myself. These big slabs of meat are typically untrimmed, although the deckle is usually removed for you. These brisket roasts have been rolled into a round shape and tied with string, and are sometimes stuffed with a tasty filling.
When selecting your whole brisket, look for the packer with the most even shape and best marbling of fat.
Even if all the packers are the same grade, there will be differences between the individual briskets. I avoid the store-packed half-briskets because I find they are too aggressively trimmed and cook up dry.
For better flavor and control over the trimming, buy whole packer briskets and just divide the point and flat cuts at home if you want to smoke a half-brisket. Then you can vacuum-seal the other half and freeze it to cook later. One end of your brisket is thinner and flatter than the other, with a more uniform square edge. This is the flat cut of your brisket. The flat cut of the brisket is made up of the deep pectoral muscle known as the pectoralis profundi.
It is a rectangular piece of meat and is the most common cut to see in the meat aisle. The flat cut is larger than the point and makes up most of a whole brisket. It is a popular choice because it cooks up evenly without much fuss. Since the flat cut is thinner and less fatty than the point, it usually reaches its ideal temperature sooner. The downside to the flat cut is that the meat is leaner and has less fat marbled throughout than the point cut.
It is easier to overcook, and if you smoke it for too long it may resemble brisket jerky. The other end of your brisket is smaller, rounded and up to several inches thicker than the flat end.
This is the point cut of your brisket. The irregular point cut is made up of the pectoralis superficialis muscles. The point partially overlaps the flat cut, and they are separated by a thick layer of fat and connective tissue called the deckle.
Even when trimmed, the point cut has a lot more fat than the flat cut and often cooks up incredibly juicy. It is a harder cut to smoke evenly because it varies from a half-inch up to several inches in thickness. When smoking a whole brisket, folks often pull the brisket when the flat cut reaches the ideal temperature.
Then they separate the point cut and return it to the smoker to finish cooking solo. This is a great way to balance the needs of the different cuts without cooking them entirely apart and helps the flat cut stay juicier. If you toss your point cut back onto your smoker you can turn it into another BBQ favorite- burnt ends!
This is the fat cap of the brisket. This cap covers the meat from the flat cut all the way to the point.
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