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The Brisket comes from the front chest area of the cow and is comprised of two distinct muscle groups: the Point (or Deckle) and the Flat. Brisket Parts The Flat is the leaner flatter portion which overlaps the fattier thicker Point. The Flat is where Sliced Brisket comes from while the Point is where we go for Chopped Brisket and Burnt Ends . Picking out a Brisket Cuts - When shopping for a Brisket you will likely find three different cuts: Brisket Flat - Most expensive. This contains the leanest meat and is used primarily for sliced Brisket Sandwiches. Brisket Point (or Deckle) - Not quite as expensive as the Flat. The meat contains more fat veins which in turn produces more flavor. This is where those delicious Burn Ends come from. Packer Brisket - The Packer Brisket is the whole Brisket which has not been separated (see photo above) and is the least expensive. A Packer Brisket is sold “Untrimmed” or “Trimmed” (which is a little more expensive). Fat - While “Fat” is hated when thinking of the human body, a certain amount of fat is very desirable in Cows. Fat provides not only moisture but wonderful flavor in meats…especially those that are slow cooked. Because of this we don’t want to trim too much off of our Brisket. The Fat Cap - this is the layer of fat on the bottom of the Brisket. This is very important to maintain moisture and provide a little heat barrier. This should be only about 1/4” thick. Surface Fat - Any surface fat and silver skin (thin opaque membrane) can be trimmed off Size & Shape - Packer Briskets usually range in size from about 11 pounds to 18 pounds or more. Try to avoid massive Packers. These can tend to be very difficult to work with and take forever to cook. Also, the end of the flat should be at least 1” thick, other wise you it will burn before the rest of the meat is done. Grain - You will also find that the grain of the Flat generally runs from the border with the Point to the tip, while the grain of the point runs for the most part..vertically. This is important to remember when slicing the meat. Slicing Brisket - Once the brisket is cooked I recommend that you separate the Flat from the Point before slicing. This can be easily done while the meat is still warm by taking a butter knife and inserting it into the fat vein which separates the Point and Flat. Then carefully work the blade between the two muscles while at the same time lifting the Flat away from the Point. If the meat is too hot to handle, use a pair of tongs to lift the Flat.

Brisket 101