Types of Brisket?

[Chef Jim]

Been reading lots of posts about Brisket, how to cook, who has the best, all very interesting.

But what are the different types of Brisket, and what should I be looking for? I've heard of flats, and something else, cant remember. ( a mind is a terrible thing to lose!)

I understand the dif between prime, choice etc, but not the cut.

A butcher told me recently that a whole one is around 14 lbs. A half at 7-8 lbs. A half is larger than I have found in Publix and I don't mind ordering one but again I want to know what I'm getting.

 

[Lake Dogs]

Absoultely the best tutorial on briskets I've ever seen. Thanks bigabyte:


http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+flat+point+fat

 

[Lake Dogs]

Been reading lots of posts about Brisket, how to cook, who has the best, all very interesting.

But what are the different types of Brisket, and what should I be looking for? I've heard of flats, and something else, cant remember. ( a mind is a terrible thing to lose!)

I understand the dif between prime, choice etc, but not the cut.

A butcher told me recently that a whole one is around 14 lbs. A half at 7-8 lbs. A half is larger than I have found in Publix and I don't mind ordering one but again I want to know what I'm getting.

If you see one under 9lbs or so, it's probably just the flat. From what I
understand, when choosing a good brisket, make sure it's flexible. The
more firm it is, the worse it is (less tender).

 

[jgh1204]

The flexibility is more about the outside layer of fat. Cold fat gets hard and does not bend, cold muscle does. Therefore, a brisket that bends easily has less outer fat.

 

[sewerrat]

Absoultely the best tutorial on briskets I've ever seen. Thanks bigabyte:


http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+flat+point+fat

Thanks!! I remember reading this a week or so ago and was looking for it.
Is there a way to "save" special threads without bookmarking every one?

 

[Boat-n-BBQ]

Absoultely the best tutorial on briskets I've ever seen. Thanks bigabyte:


http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+flat+point+fat

Ditto, I have nothing to add that's not coverd in Bigabyte's thread..

 

[JamesD]

Been reading lots of posts about Brisket, how to cook, who has the best, all very interesting.

But what are the different types of Brisket, and what should I be looking for? I've heard of flats, and something else, cant remember. ( a mind is a terrible thing to lose!)

I understand the dif between prime, choice etc, but not the cut.

A butcher told me recently that a whole one is around 14 lbs. A half at 7-8 lbs. A half is larger than I have found in Publix and I don't mind ordering one but again I want to know what I'm getting.

I will attempt to actually answer the question to the best of my ability.

I believe the different types you are referring to are whole packers, flats, and points. The whole packer is a whole brisket. This is the larger portion you are talking about in the 14 lb range you mentioned. The flat is just the flat portion removed from a whole brisket. This is the portion most commonly sliced and turned in for competitions. It cna be separated at home from a whole packer. It is separated from the point by a pretty hefty fat line. The point or deckle end is the other part of the brisket. Generally used for burnt ends and general brisket consumption.

Hopefully that answered the question you were asking.

 

[Boat-n-BBQ]

James your answer is right:thumb: but that is covered in Bigabyte's thread in great detail! It's a very good read and worth your time. We really were answering the question.

 

[JamesD]

James your answer is right:thumb: but that is covered in Bigabyte's thread in great detail! It's a very good read and worth your time. We really were answering the question.

I know it is in there. And it is a very good read. Sometimes I just get frustrated as a new poster when the response to a simple question is referred to another thread. No disrespect meant to anyone.

 

[Boat-n-BBQ]

It's all good James I understand your point. LoL brisket joke!!!

 

[bigabyte]

Thanks for the kudos on the link. I had a lot of fun putting that together. There's lots of question on brisket not covered in there, but it is a good way to see a packer and what the flat and point is on a packer.

As for each piece, a flat looks kind of rectangular and is of a more even thickness from one end to the other. A point is more of a wedge sort of shape and is rather thin at one end and getting thicker at the pointy end of it.

As for weights, it can vary quite a bit.

I have cooked whole packers that were only 7 pounds, granted they were Waygu briskets which tend to be smaller anyway, but I have cooked them. I usually seem them in a 10 to 15 pound range at Sams for the most part.

As for separated pieces like the point and flat, I usually only ever see the flat for sale, and very rarely see a point for sale. The flat can really vary in weight depending on how they trim them. A lot of times stores will cut a flat in half to make two flats for sale.

 

[DanPop]

http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+flat+point+fat

That is a great how-to thread. I STILL haven't tried brisket, but looking forward to trying. One thing I didn't understand, maybe I'm just dense, but after chopping the point how do you put it back in the smoker to make the burnt ends? Do you just put them in a tray?

 

[Arlin_MacRae]

Yep. An el-cheapo aluminim pan works great. Lightly sauce the cubes and put it in the smoke for an hour or so. Heaven awaits you when you pull 'em out!

 

[bigabyte]

I use either an aluminum pan with some holes punched in it for drainage (some people like not having it drain), but a vegetable basket also works real well.

 

[The BBQ QB]

Thanks for the tutorial bigabyte. I learned alot in that read.

Mike D

 

[thirdeye]

Well, let's see... we got the point (the front), flat (the rear), fat side (outside), the inside, a packer, angus, choice and select all figured out. Oh yeah, and how to separate the flat and the point. Only thing missing is how to tell the left from the right. :wave:​

​

 

[Chef Jim]

WOW, What a tutorial!:clap2: Chris you answered all my questions and then some.:-D:-D

Can't wait to find a good Brisket and try it.

and many thanks to everyone for the good advise. :clap2:

 

[bigabyte]

Well, let's see... we got the point (the front), flat (the rear), fat side (outside), the inside, a packer, angus, choice and select all figured out. Oh yeah, and how to separate the flat and the point. Only thing missing is how to tell the left from the right. :wave:​

​

See, there's always more info to know!:becky:

 

[Southern Home Boy]

Well, let's see... we got the point (the front), flat (the rear), fat side (outside), the inside, a packer, angus, choice and select all figured out. Oh yeah, and how to separate the flat and the point. Only thing missing is how to tell the left from the right. :wave:​

But without knowing whether the cow was right or left handed, it doesn't really matter does it? :becky:

 

[jonboy]

that is a nice tutorial...can anyone tell me what the blue dots in the first several brisket shots are?
Are those from marinating the brisket? They look like shot marks. I could be wrong.???

jon