That might not matter if you use the brisket trimmings later, but if you discard them, you’ll just be throwing more money away.įor best results, the fat cap should measure between 1/4 and 1/3 inch thick. You should trim the fat cap down to about 1/4 inch, so if it’s exceptionally thick, that will mean more work for you.Īlso, the excess fat will drive up the total weight, which means a higher price tag. Does it appear to be thicker than 1 inch? If so, move on to another cut. Take a close look at the fat cap that’s running along the flat. This will yield a finished brisket that’s both juicy and tender. The meat will have beautiful marbling, and the fat has a lower-than-average melting point. If superbly marbled beef is your top priority, look for Wagyu beef. Try to stay away from cuts labeled “Select.” They don’t have enough marbling to hold up to the long cooking process, which can lead to meat that’s tough and stringy. Prime brisket will come from younger animals, so the meat will be very tender, with excellent marbling.Ĭhoice briskets don’t have as much marbling, but they’re still a good choice for the smoker. GradeĪs with all cuts, which grade of beef you choose will make a difference in terms of flavor and texture. Here are the categories you should keep in mind when choosing a brisket from the supermarket or butcher counter. It’s better to shred the meat after cooking, then mix it with your favorite barbecue sauce and serve it piled high on toasted bulky rolls. The loose grain of the point meat, along with the heavy marbling, makes it difficult to slice. It also tends to be smaller-usually between 4 to 7 pounds. This cut contains more marbling, so it’s richer and more flavorful than the flat. The PointĪlso known as the second cut, the brisket point is separated from the flat by a sizable fat pocket. The flat should measure at least 1 inch thick at the larger end. If the brisket is noticeably thinner in spots, it won’t cook evenly. Whether you’re choosing a whole packer brisket or the flat alone, select the cut with the thickest, most uniform flat. This is a great option if you’re planning on carving the meat into thin slices for a formal gathering. Since it’s leaner than the point, it will dry out more quickly. The shape, combined with the fact that the grain runs in a single direction, makes the flat easy to slice.Ī brisket flat will usually weigh between 6 to 10 pounds, more or less. This is a lean, rectangular piece of beef with a fat cap attached to one side. The brisket flat is sometimes referred to as the first cut. Butchers often divide the cut into two subprimals, which are easier to work with. It’s possible to buy the whole brisket -also known as a whole packer-but these are enormous, sometimes weighing 18 to 20 pounds. About The Subprimal Cutsīefore you buy a brisket, you need to decide which cut to buy. That’s why it’s so important to choose a quality brisket every time. As a result, this is one of the tougher cuts of meat you can buy. Primal cuts are usually further refined into subprimal cuts (see below), then again into portion cuts.īecause brisket is cut from the pectoral muscles of the cow, it’s responsible for supporting a lot of the animal’s weight. That means it’s one of the first major cuts to be separated from the animal during butchering. About Brisketīrisket is one of the eight primal cuts of beef. Choice and Prime are the preferred grades for brisket, while Select should be avoided. Look for a thick, well-marbled cut in a rich reddish-purple hue. When shopping for brisket, you’ll need to decide whether to buy a whole packer, or choose the point and/or the flat separately. 5 The Bottom Line How To Pick The Best Brisket
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