Brisket Question


 
It's the 7am first thing in the morning....morning coffee hasn't set in yet so the cut might be off a wee bit.....;)

Kind of like buying a Friday afternoon car...........last one off the line on a Friday might not be one's first choice...
 
Avoid small, super-trimmed brisket flats with the point removed. They may be advertised as “first cut”, “nose off”, or “cap removed”. These are fine for braising in the oven, but are hard to barbecue without drying them out. If this is all that’s available to you, a layer of bacon placed on top may help to keep the meat moist during cooking.

That was from here.
www.virtualweberbullet.com

Brisket Selection & Preparation - The Virtual Weber Bullet

How to select and prepare a brisket for barbecuing on the Weber Smokey Mountain Cooker. Learn brisket terminology, grading, trimming, seasoning, finishing temperature, slicing, yield information and more.
www.virtualweberbullet.com www.virtualweberbullet.com
 
Paul Dario said:
I know what the point and the flat are. But what does it mean when the label says First Cut? Thanks.
Click to expand...
go to costco. buy a cryovac brisket. all will be right with the world. don't fall prey to useless terms or butcher trims.

the more cryovac you buy, the better your cooks will be. unadulterated beef is your friend. butchers, while kind, are happy to sell you anything.

make your own steaks. grind your own beef. make your own marinades. you'll enjoymore of what you're cooking and eating. JMHO. do as you wish.
 
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