How To Cut Brisket
Most of us are a bit confused about how to cut brisket correctly. Brisket is a meat cut, mostly beef or veal, from breast or lower chest. Brisket is rich in muscles and fat and hence requires quite a bit of cooking to be tenderized.
Brisket as a whole is a huge, long cut of meat sometimes weighing up to 8 to 12 pounds. Hence, it is often found cut into two halves – the flat cut or first cut and the point cut or second cut.
Flat cut Brisket
Flat cut or Brisket-deckel-off is the thin cut. This cut has a full layer of fat running across one of its surfaces. This fat layer keeps flat cut brisket moist and juicy while cooking. Most commonly found in supermarkets.
Point cut Brisket
Point cut is the thick cut with more of internal fat. This is not a well structured cut but equally delicious. This is not very common in meat markets or food stores.
Cutting Brisket once Cooked
Cutting brisket into slices of desired thickness is easy once it is cooked.
Place cooked brisket on cutting board.
Using a chef’s knife, slice brisket downwards to get steaks of desired thickness.