It’s known as a “full packer” or “packer” brisket. Larger briskets are great, but they are huge! But you can also buy the whole brisket - in other words, the point and the flat combined. It’s huge and is made up of two cuts - the flat and the point, also known as the first and second cut, respectively. It’s a tough cut - it’s not tender because it’s actually muscles that are close to the legs and do receive a lot of workouts. It is smaller, thicker, and more marbled than the flat, which has more connective tissue which can make it tougher.įirst off, let’s back up a bit and understand what’s brisket.īeef brisket is the chest muscle that’s found near the front legs of the steer. Naturally, it is the more tender and flavorful cut. The point is the best cut in a brisket because it has more fat and is more marbled. After all, some whole briskets are huge and might not fit as one piece in your smoker. And, we’ll conclude by considering a “taboo”: whether cutting the brisket in half before smoking is OK. We’ll also check out which one is ideal: The point or the flat cut. In the article, we’ll explore which cut of the brisket is the best, what a good brisket looks like, and which one is better: Prime or Choice. But this is just a small part of what we’ll learn. The marbling is vital as it’s central to whether the brisket would be juicy, tender, and flavorful. Of course, Wagyu brisket is often an option, but it is more expensive. Also, look for one that isn’t significantly thinner on one side than the other, as this can cause uneven cooking. Then look out for dark purple-ish meat that has a “fat cap” at least 1/2 inch thick, and is streaked with flecks of glossy white fat. Start by picking Prime or Choice brisket. But when you go to the store, there can be a lot of brisket choices and sizes. ![]() In my small town in New Hampshire, the flat is what most people expect when they hear beef "brisket." My local grocery store doesn't sell or cut packer briskets because they have to meat Consumer expectations (quoting one of the meat cutters).Brisket is arguably the holy grail of barbecue. Truth be told, they may not even know it's made up of two muscles - which are also sliced in different directions. To people who don't know barbecue, I'd wager to say they are more aware of the flat than they are the point. Most folks who do barbecue actually prefer the point (the fat end), rather than the flat (the lean end). A common example is corned beef that's sold in a pre-packed brine solution around St. Where-as a brisket flat works perfect, especially when cooked in a liquid for an extended period of time.īrisket flat sold without the point is quite popular. However, if you're looking to make brisket in a slow cooker like a crock pot, it's unlikely that you'd fit an entire brisket. Rather, a whole beef brisket works great for smoking - especially if you buy Prime or Choice grade brisket. If you're smoking the meat, I find brisket flat tends to dry out and isn't great for smoking. It really depends on your use-case and what you like. Is Brisket Flat Better than Whole Brisket? ![]() The bones from the beef brisket are also rather easy to remove and since barbecue is quite popular now, it's sold whole, boneless, and deckle-off. The bones of the meat would tear the plastic and render the vacuum null. The main reason bones are removed is due to the advent of cryovac/vacuum sealing technology in the 70s. In my 29 years of life, I've never seen a brisket sold in a grocery store as bone-in.Įven asking my father - he said never in a grocery store but from local butchers (which also don't exist in our area anymore) you could order them. Note: From the IMPS documentation we also know 120A is Brisket Flat and 120B is Brisket point.įunny enough, not many people even realize that brisket does have bones attached to it. The inside lean surface must be trimmed practically free of fat." IMPS The hard fat along the sternum edge must be trimmed level with the boned surface. intercostales interni on the inside surface) must be removed at the natural seam exposing the lean surface of the M. 119 except that the deckle (hard fat and M. When looking at the USDA Institutional Meat Purchasing Standard (IMPS) - the brisket you'll find at your grocery store is "120 Beef Brisket, Deckle-off, Boneless. ![]() The term "Packer" simply refers to the brisket muscle being packaged whole - bone removed and untrimmed - in a meat processing/ packing plant.
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