Selecting Brisket

In selecting Brisket you have three cuts to choose from.

You can select a whole brisket, which is going to weigh around 10 pounds. Or you can select a point cut or flat cut in the 4 to 5 pound area.

I think it was around the 4th of July that I saw a whole brisket in my grocery. It was the entire primal cut untrimmed. Just the way it comes to the grocery for the butcher. This is known as "packer's cut".

I had already learned that this is the ideal for barbecuing and I wanted that brisket. I didn't have any idea what I would do with all that meat however, so I passed it up.

The packer's cut has a strip of fat running through the middle and a layer of fat on top. The top layer is called the "fat cap". All that fat keeps the brisket moist during cooking and it carries a lot of the flavor.

While selecting brisket I've only seen whole brisket in my grocery on special occasions. The next time I see one I'm going to buy it and have the butcher cut it into the point and flat cuts and leave it untrimmed.

Most of the retail point and flat cuts have had most of the fat cap trimmed away. Look for one that has a good amount still left and don't trim it off prior to cooking. If you don't want to eat the fat trim it after cooking.

In addition to the fat cap look for a brisket that has good marbling. Just like any other beef cut the better the marbling the better the flavor. The fat should be well distributed throughout the lean.

If the brisket is quality graded then go with at least USDA choice. The select grade will have less marbling. If it's not quality graded then look through all of them and choose the one with the best marbling.

Something to consider in selecting brisket is that the point cut will almost always have more fat then the flat cut. If given a choice I always take the flat cut for slicing and the point cut for shredding.

That's just two criteria for selecting brisket. The fat cap and the marbling! It just takes a few minutes so don't grab the first one you see. You deserve the best.

Brisket Recipes

How To Cook Brisket

If you can cook low and slow then you know How To Cook Beef Brisket. Regardless of whether it's braised, smoked, barbecued or whatever. The cooking temp should be low and the cooking time slow.

Homemade Pastrami

Now why on earth would anyone want to make Homemade Pastrami? Well I did it and just for the fun of it. I also give myself a pat on the back because mine is better than what I get at the grocery.

Baked Brisket

I like brisket but sometimes I just don't want to fire up the smoker. Baked Beef Brisket delivers its great beef flavor on those occasions. The second recipe is slow baked for tenderness.

Barbecued Brisket Recipes

Barbecued Brisket Recipes abound! Barbecued is a favorite method of preparing tough brisket. Either one of these two brisket recipes should satisfy any barbecue lover and make Texans proud.

Barbeque Brisket Recipe

This Barbeque Beef Brisket Recipe has just enough spice and sauce for great barbeque flavor but still let the flavor of the brisket come through.

Cooking Brisket in the Oven

Cooking Brisket in the Oven is not difficult, especially when you have a great oven brisket recipe like this one. The brisket comes out of the oven beautifully tender, juicy, and delicious.

Oven Barbecue Brisket

This Oven Barbecue Brisket delivers barbecue flavor without firing up the barbecue. The rub not only helps flavor but also tenderizes the brisket. Long slow baking completes the job.

Selecting Brisket

In Selecting Brisket you have three cuts to choose from. You can select a whole brisket, which is going to weigh around 10 pounds. Or you can select a point cut or flat cut in the 4 to 5 pound area.

Smothered Brisket

Smothered is a term my mother used for beef simmered in brown gravy. This Smothered Beef brisket uses tomatoes instead of brown gravy. The recipe is adapted from one by Julia Child.