Brisket Terminology

[ff6849]

I am a little confused as to all this brisket terminology, point vs. flat, trimmed, and untrimmed. Is there a site or some reference material available to explain brisket 101 terms and definitions. :shock:

[Zeeman]

http://www.beeffoodservice.com/Cuts/Info.aspx?Code=17

z

[txpgapro]

TexLaw should be by later to explain it all to you. :lol:

[TexLaw]

TexLaw should be by later to explain it all to you. :lol:

:lol: Shoot, that link that Z put up tells quite a bit. To put it all together for you, ff, you start with the "packer" cut. The packer is made up of the "flat" and the "point." Those two cuts overlap and have grains that run pretty much perpendicular to each other. The flat is, go figure, the flatter end, and the point is that large, pointy bump that sits partly on top of the flat (or under it, depending on which side of your packer is up :) ).

The point is fattier and typically takes a little longer to cook that the flat. It's some fairly moist meat that doesn't hold together well, so most folks chop it or use it for burnt ends. The flat is leaner and little tougher, but it holds together well and cooks a little faster. Most folks slice the flat.

When you're talking about a trimmed packer, you're talking about whether someone took a knife to it and removed fat. There's a lot of fat in and around that brisket, as I imagine you know. If you don't know, there's a thick "fat cap" that runs along one side. There's also a thick vein of fat and connective tissue that runs between the point and the flat.

That ought to get you started. :D


TL

[rstcso]

Texlaw covered it good, although quickly, so if you've got some time to do some reading, grab a beer and check out this (http://www.virtualweberbullet.com/brisketselect.html) :shock: . It's pretty comprehensive, including how to identify left- and right-handed briskets.

[david brace]

Hello, Mr. RS...glad to indirectly tall with you again. I hope you had a god vacation with der Kinder...

And that link page is VERY thorough...WOW!!!

DB

[ff6849]

All I can say is WOW, Thanks again for your help.

[3970010]

That is one heck of an article. Thanks for sharing.

[ridgeback05]

That is one heck of an article. Thanks for sharing.

i agree

Tex Law did a good job too

[Michiana Mark]

ff, here's another article for you, it even comes from your neck of the woods. I have tried this, and the point is great this way. More burnt ends :D :D :D www.azbbqa.net/articles/brisket-trim.htm

[Michiana Mark]

sorry, try this. www.azbbqa.net/articles/brisket-trim.htm

[HFD26]

He said you could ID a left handed brisket by laying it fat side down and if the point curves to the right, it's a left handed brisket. My question is, is the point facing away from you, or toward you?

[Michiana Mark]

away, would be my guess.

[Hankerin Bar-B-Q]

I believe it should be away from you.

Hank

[TexLaw]

That is a great link, Brent. I especially like how they cite McGee. That's a great book for anyone who wants to know anything about food chemistry.


TL