In England, brisket is a classic cut for a braised beef or pot roast. Of course once you cook it low and slow you will only get about half the weight in meat, but few things are better and barbecue brisket. Demand for brisket is on fire, sending prices soaring as innovations in grilling make the tricky meat easier to master. It used to be that home cooks were intimidated by the challenge of turning the huge slabs of meat into smoky goodness.
A full cut can weigh in at 18 pounds or more. The cut itself comes from the rib section, where it gets its name. Finally, health experts say to stay away from processed meats, which are generally considered to be unhealthy.
These include any meat that has been smoked, salted, cured, dried, or canned. Compared to fresh meat, processed meats are high in sodium and can have double the amount of nitrates. Brisket works better for long, slow cooking methods, while flank steak does best with high-heat cooking. Others consider it a delicacy that, when properly cooked, adds savory richness and intense smoky flavor to the meat.
A blue steak is extra rare and slightly shy of served raw. It is, without a doubt, much easier to cook pulled pork than a brisket. A brisket is much tougher to cook because it is composed of two very different muscles, the point and the flat.
Brisket is a cut of meat from the breast or lower chest of beef or veal. You can see this plainly when you take a look at a chunk of meat. The long, thick fibers are quite easy to see.
Connective tissue, mainly in the form of proteins collagen and elastin, is a rubbery tissue that feels tough and chewy if not prepared properly. However, if left to cook long enough, the connective tissue turns into gelatin. When this is achieved, the brisket has the most mouth-watering tender texture.
A brisket can weigh anywhere between 8 and 20 pounds. It might seem a lot at first, but the yield after cooking is much smaller. In general, a brisket will lose percent of its original weight to fat trimming and cooking shrinkage. Once you have a brisket in your hands, you might notice something besides the large size and considerable weight of the piece. It is actually comprised of two main parts which are very distinct.
These two parts are named the flat and the point, and when together, the whole chunk of meat all together with fat is called a full packer. Often, butchers will combine brisket with chuck to make a flavorful batch of ground beef for burgers.
A whole brisket includes two sub-primal cuts known as the point and the flat. The flat cut is the leaner of the two, with a long, thin rectangular appearance. This portion is taken from the interior portion of the brisket, the part that sits agains the ribs of the steer. The flat is distinguished by a layer of fat called the cap. As the fat renders, the drippings will help to keep the meat moist and flavorful. Because of its lean texture and uniform appearance, the flat can be carved into beautiful slices.
The point, which is sometimes called the deckle, comes from the lower portion of the brisket. This section is thicker, with more connective tissue and marbling running through the meat. Although the point contains less meat than the flat, the extra fat gives it an irresistible beefy flavor.
Whichever cut you decide to buy, make sure the meat is a deep red color and the fat is pure white, with no traces of gray or yellow. Take a look at this video for tips on how to do it properly. A whole brisket may be labeled as a whole packer cut. The large grains of salt that were traditionally used for curing are about the size of a corn kernel , hence the name.
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