Cuts Of Brisket<\/strong><\/h2>\n\n\n\nBrisket is considered a primal cut of beef. This means that it is removed from the carcass during the initial butchering process, along with 7 other primal cuts. <\/p>\n\n\n\n
These cuts are then divided into sub-primal cuts, like different types of steak and roasting joints.<\/p>\n\n\n\n
Brisket can be sold as a whole joint of meat, called a Full Packer, but butchers also separate it into the point and the flat. The point is the top end of the brisket and the flat is the bottom half. <\/p>\n\n\n\n
Both parts are used in different ways. If you are experienced with handling meat then you will be able to buy a full packer and separate the flat and the point yourself. <\/p>\n\n\n\n
The flat is usually leaner and has a more uniform shape which makes it good for carving. It sits up against the ribs in the chest. It has a layer of fat around the outside rather than lots of fat marbled through the meat. <\/p>\n\n\n\n
This fat layer is called the cap, as the flat cooks, the fat melts and drips into the meat. Once the brisket is cooked you can remove the fat, but you should always leave it in place during the cooking process. <\/p>\n\n\n\n
Some people like to crisp up the fat towards the end of the cooking process. <\/p>\n\n\n\n
The point, also called the deckle, has an irregular, triangle sort of shape. It has plenty of fat marbling which makes it rich and beefy in flavor, and the grain is not very consistent. <\/p>\n\n\n\n
It is perfect for making pulled beef. The point is usually cooked with a dry rub while the flat is grilled with minimal seasoning. <\/p>\n\n\n\n
Brisket can also be combined with ‘chuck’- shoulder- to be ground into mince to make beef burgers. <\/p>\n\n\n\n
The marbling of the fat will make the burgers very juicy, however, they will likely shrink during cooking as the fat leaks out of the meat. <\/p>\n\n\n\n
Whichever cut of meat you decide to buy, there are two things you should look out for – the color of the meat and the color of the fat. The meat should be deep red, and the fat should be white with no traces of gray and yellow. <\/p>\n\n\n\n