| Beef brisket comes from the front shoulder of the | | | | It should bend easily in the middle when picked up. |
| animal; this is the muscle it uses to pick itself up off | | | | If it is even and not tapered across the flat, it will |
| of the ground. It is arguably the toughest piece of | | | | cook more evenly. |
| meat to cook properly as there is a thin line between | | | | The meat should be bright red, not brown. |
| good and bad brisket. | | | | Fat should be evenly marbled throughout. |
| The tendency is to overcook, which may give you a | | | | Don't pay extra for prime grade. Prime only means |
| great taste, but the texture would be "fall apart" | | | | that there is more fat marbled in. The brisket is |
| tender. Undercooking, on the other hand, does not | | | | already overly endowed with interspersed fat. |
| break down the connective tissues enough and you | | | | Upon inspection of your brisket, a fat line is visible |
| have a chewy result. | | | | separating the slab into two pieces. The grain in the |
| Properly cooked brisket slices will stretch slightly then | | | | meat runs opposite ways on either side, so it is easy |
| give and break, indicating correct texture. It is not a | | | | to find. |
| rubbery or crumbling product, but somewhere in | | | | Then, using a sharp knife, cut along this line of fat, |
| between. | | | | slowly separating the pieces as you go. If you follow |
| A packer cut brisket contains two distinct muscles, | | | | the line cutting a little at a time, the pieces will soon |
| the point and the flat. The flat has an even grain and | | | | separate. |
| a fat cap, it is the piece that all competition cooks | | | | Trim the fat from the flat, leaving about 1/8 inch on |
| use. It is leaner than the point. | | | | the "cap" side. Try not to score into the meat, it is |
| Briskets are sold three ways, the flat alone, the | | | | better to have too much fat than not enough. It |
| packer and occasionally just the point. In order to | | | | helps act as a barrier to the heat. |
| ensure we have the trim we want, almost all | | | | Now trim the excess fat from the point, we will cook |
| competitors on the circuit buy the packer and trim it | | | | this as well for some chopped meat that will be |
| at the competition. | | | | added to the turn in box. Winning entries include both |
| TIPS WHEN SELECTING YOUR BRISKET | | | | slices and chopped meat, and the judges prefer a |
| Get it fresh. Check the sell by date. | | | | bark or crust on the chopped portion. |
| Soft white fat is good, hard yellow is not. | | | | |