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Which Cut of Brisket?

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DaisyM Mar 23, 2011 05:39 AM

Which cut of brisket should I order for a juciy and tender roast? Thank you!

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  1. Uncle Bob RE: DaisyM Mar 23, 2011 06:11 AM

    Flat Cut....

    1 Reply
    1. re: Uncle Bob
      shrimp13 RE: Uncle Bob Mar 23, 2011 07:21 AM

      Agreed, always juicy and tender with a long wet method.

    2. f
      fourunder RE: DaisyM Mar 23, 2011 07:43 AM

      Actually, I find the Flat Cut to be dry and not very tender at all....I'm a point guy.....order the Whole Packer so you have both.

      1 Reply
      1. re: fourunder
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        CDouglas RE: fourunder Mar 23, 2011 08:25 AM

        Agreed. The point is going to be more tender and juicy than the flat especially as a roast. I think it has more flavor as well. However, the best thing you can do for a whole brisket is to smoke it.

      2. mcf RE: DaisyM Mar 23, 2011 07:45 AM

        I prefer whole brisket, trimmed after cooking. Thin or flat cut is the dryest.

        12 Replies
        1. re: mcf
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          DaisyM RE: mcf Mar 23, 2011 08:05 AM

          About how many lbs would a whole brisket be? I need to serve 15 people. Thank you

          1. re: DaisyM
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            fourunder RE: DaisyM Mar 23, 2011 08:19 AM

            Whole Brisket can weigh anywhere from 8-16+ pounds depending on size and trimming. For roasting, a larger one is generally considered to be better for self basting. Here's a link with some good information and tips for you to consider and acquaint yourself with this cut of beef.

            http://www.virtualweberbullet.com/bri...

            1. re: DaisyM
              mcf RE: DaisyM Mar 23, 2011 08:33 AM

              Typically, the ones I'm offered are 6-8 lbs. There's a large fat pad between the two pieces that bastes it as it cooks, and is easy to remove entirely after cooking. I see that larger ones can be cut, but I only buy grass fed and that's what my store stocks. In any case, you should be able to get one that will feed everyone.

              In any case, I'd be more likely to braise it or cook it very low and slow for maximum tenderness.

              1. re: mcf
                tommy RE: mcf Mar 23, 2011 08:35 AM

                Where are you getting 6-8 lb packer cuts?

                1. re: tommy
                  mcf RE: tommy Mar 23, 2011 09:53 AM

                  Fairway in NY.

                  1. re: mcf
                    tommy RE: mcf Mar 23, 2011 11:05 AM

                    Damn. Fairway in NJ only gets 12-14 lb.

                    1. re: tommy
                      mcf RE: tommy Mar 23, 2011 01:27 PM

                      I'm buying the Oze beef organic from Australia. That may be the difference. I think Fairway cuts the other stuff to order, too, don't they?

                      1. re: mcf
                        tommy RE: mcf Mar 23, 2011 02:09 PM

                        Ah, the Obe (I think it's Obe) stuff. I don't normally see those.

                        They will cut whatever you want, but a whole brisket is a whole brisket, so there's nothing to cut. Unless you're talking about just the flat, and not the whole packer, in which case we're talking about two different pieces of meat.

                        1. re: tommy
                          mcf RE: tommy Mar 23, 2011 06:36 PM

                          You're right, I have a mental block and I always name it wrong. :-) I'm not talking about the flat, I'm talking about two pieces with a big fat pad separating them. Anyway, Fairway on Lawn Guyland has Obe flat cut brisket but the meat guy will order a whole one, and so far they've been manageable sizes when I've requested them.

                          1. re: mcf
                            tommy RE: mcf Mar 23, 2011 06:49 PM

                            It sounds like I can order a whole packer Obe brisket, and it could be 8lbs. And the smaller size makes sense, as I think Obe is primarily grass fed, so the beasts aren't getting super-huge like their grain/corn fed counterparts that we're usually getting in the US. That's really good to know, and I'll be talking to the Fairway guys a lot now that summer is coming and the smoker is defrosted.

                            From what I understand, the places down in Hill Country prefer, and likely get, 8-11 lb briskets. Trying to duplicate their results (which I live and die to) is difficult when the damned thing is twice the size. This Obe could be a backyard BBQ game changer.

                2. re: mcf
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                  DaisyM RE: mcf Mar 23, 2011 11:19 AM

                  Yes, I'm going to braise it. I just want to be sure that I have enough.

                  1. re: DaisyM
                    mcf RE: DaisyM Mar 23, 2011 01:28 PM

                    It shrinks like crazy, so factor that in. :-)

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