Ordering brisket cuts.. Pros, cons, and suggestions?

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nascott

Fire Starter
Original poster
Jan 5, 2014
66
26
Western Suburbs of Chicagoland
I am going to be ordering some freshly butchered meat this week and am definitely to include some Brisket (as well as a prime rib roast).

I was hoping some might have suggestions or insights on the benefits of ordering brisket in different cuts... Point vs flat vs whole... With the cap and without... Whatever!

Much appreciative for any insights or links that anyone might provide!

Thanks in advance!
 
Just tell them you want a packer trimmed brisket. It should be IMPS No. 120, boneless beef brisket. If you are having it custom butchered, tell them that you want a slightly thicker flat, and to leave the fat cap on.

Brisket Anatomy
 
Base the cuts on your need. A whole or Packer Brisket is 10-15 pounds of Beef. Be prepared to use it. All sliced brisket, burnt ends, tacos, chili. Or have it cut into smaller pieces. Separating the point and flat is common. The point is fattier with connective tissue that makes it very juicy and hard to mess up. The flat is lean and can be dry. A 1/4" trimmed fat cap is plenty and saves trimming and loss later. Brine Curing into Corned Beef/Pastrami is an option as well. I like the Point smoked and sliced or burnt ends and the Flat Cured as the brine adds moisture helping to maintain juiciness when cooked...JJ
 
Thanks for the feedback Gents... I think I'm going to order a full brisket separated with a 1/4" fatcap to give me 2 great pieces of meat to work with at my discretion.

I have brined a Corned Beef Flat from Costco before (the Syd Ginsberg ones) before in a sweet maple brine and it turned out incredible, though still a bit too salty for me... looking forward to one from scratch.

Of course, I'm also going to order a nice Prime Rib Roast as well as some nice filets!

Cheers and thanks again!
 
I was given a brisket to smoke from a butcher, my first one. I don't know what to do with it though. The piece he gave me is small(about 6 pounds). It has been trimmed to next to no fat and rolled up and tied. I think it is a flat. Should I untie it and lay it flat? If I do it will be very thin as it was from a young cow. It looks nothing like the picture I have seen here or the large ones I have lusted over at costco.

I will be cooking it on my gmg.
 
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