1 Answers
Jay Staff answered 9 years ago
Be aware that that buyers sell two cuts of brisket – the flat cut and the point cut. Both pieces make up a complete brisket, which is the large muscle from the cow’s chest.
The knobby point cut overlaps the rectangular flat cut. The point cut has more marbling and the flat cut is lean but topped with a thick cap of fat. Because the flat cut is easy to find, cheap, and fairly uniform in shape, its the cut most prefer.
Make sure to trim the fat cap depending upon your recipe. For barbecue and as a roast, you will want to keep most of it on to maintain flavor and moisture. However, for corned beef, you will want to cut much of it off.