Getting the meat cut correctly can make all the difference between serving a juicy, tender bite and chewy, dry beef. One wrong cut can ruin all the hard work you’ve put into making a great brisket.
A brisket is made up of two muscles that are separated by a thick seam of fat. The flat muscle is leaner and more commonly sliced while the point is fatty and typically chopped.
The Flat
Brisket is an essential part of a barbecue feast, especially Texas-style bbq. It can be served whole or sliced.
A whole brisket is usually a large piece of meat that weighs between 10 and 14 pounds. Its length and thickness make it ideal for a large family meal or to feed a small crowd.
This cut has a thick layer of fat that protects the meat from drying out during cooking. However, you may want to trim some of that fat before slicing it for a crispier crust.
The flat brisket is the most common cut of brisket and makes up the majority of a whole packer. It’s long, thin, and has a thick layer of fat that keeps it moist while it cooks.
The Point
The point is one of the most tender cuts of brisket because it is very fat-rich. It also has lots of marbling and tough connective tissues that make it less likely to dry out during cooking.
It is a great choice for shredded beef sandwiches or barbecued meats that aren’t cooked whole. It is not as lean as the flat, but it will still provide plenty of flavor and tenderness if it’s cut correctly.
Once you’ve cut away the excess surface fat on your brisket, there will be one final area that needs trimming. That’s the fat cap, which is very thick and may block smoke and seasoning from penetrating.
Trimming the Excess Fat
During the cooking process, fat is a barrier to airflow and keeps parts of the meat from cooking evenly. Trimming brisket is the key to getting all parts of your slab cooked to perfection.
You need to cut away excess fat, cartilage, silver skin, and muscle from the brisket. By doing so, you can make it more aerodynamic so all parts of the slab cook evenly and the resulting brisket is more juicy, flavorful, and easier to slice and serve.
Using a knife with a little flex to it, cut shallow cuts almost parallel to the brisket. Use a sawing motion and peel back the chunks of fat as you go. Eventually, the fat cap will break down to soft fat that will render during the cooking process and give your meat that burst of flavor that you want from a brisket.
Slicing
Properly slicing brisket is one of the most important parts of the process. If you don’t, your brisket will be chewy and won’t taste as good as it could.
You should always slice your brisket against the grain so that each slice is tender and easy to chew. This will keep your brisket fresh for longer and ensure that every bite is full of delicious flavor.
After your brisket has been cooked, let it rest for at least 30 minutes, covered with foil. This allows the juices to redistribute and hydrate the meat.
Once the brisket has rested, slice it into thin pieces using a sharp knife. It’s best to slice against the grain and keep each slice around 3/8th of an inch thick.
After slicing your brisket, you can serve it with a variety of side dishes, such as mashed potatoes or roasted vegetables. For a complete meal, serve it with bread.