![]() ![]() Depending on the meat’s size and your cooking surface, it may also be necessary to chop it down a bit.įinally, once the meat has finished cooking, it’s a simple matter of slicing the flesh. Even if you choose to leave the fat cap in place, some of the rough edges around the corners may require more trimming. Purchasing a whole packer brisket to get an untrimmed cut that will require much care and attention throughout the cooking process. As a result, many people choose to start their cooking experience on the flat first, as it is a lot easier than tackling the whole packer in one go. When cut up, the flat itself may weigh as little as 5 pounds. As you may imagine, this is a sizable chunk of flesh, weighing between 10 and 16 pounds on average. The word “packer” refers to the whole brisket before being divided into two subprimal slices of cattle. After cooking, the fat cap can be trimmed or completely removed. Even though a layer of fat runs along one side of the cut, it has just a little degree of marbling. Its long, rectangular shape makes slicing it straightforward. In my small town in New Hampshire, the flat is what most people expect when they hear beef "brisket." My local grocery store doesn't sell or cut packer briskets because they have to meat Consumer expectations (quoting one of the meat cutters).In certain circles, the flat is referred to as the “first cut,” and it is far smaller than the point. Truth be told, they may not even know it's made up of two muscles - which are also sliced in different directions. To people who don't know barbecue, I'd wager to say they are more aware of the flat than they are the point. Most folks who do barbecue actually prefer the point (the fat end), rather than the flat (the lean end). A common example is corned beef that's sold in a pre-packed brine solution around St. Where-as a brisket flat works perfect, especially when cooked in a liquid for an extended period of time.īrisket flat sold without the point is quite popular. However, if you're looking to make brisket in a slow cooker like a crock pot, it's unlikely that you'd fit an entire brisket. Rather, a whole beef brisket works great for smoking - especially if you buy Prime or Choice grade brisket. If you're smoking the meat, I find brisket flat tends to dry out and isn't great for smoking. It really depends on your use-case and what you like. Is Brisket Flat Better than Whole Brisket? The bones from the beef brisket are also rather easy to remove and since barbecue is quite popular now, it's sold whole, boneless, and deckle-off. The bones of the meat would tear the plastic and render the vacuum null. The main reason bones are removed is due to the advent of cryovac/vacuum sealing technology in the 70s. In my 29 years of life, I've never seen a brisket sold in a grocery store as bone-in.Įven asking my father - he said never in a grocery store but from local butchers (which also don't exist in our area anymore) you could order them. Note: From the IMPS documentation we also know 120A is Brisket Flat and 120B is Brisket point.įunny enough, not many people even realize that brisket does have bones attached to it. ![]() The inside lean surface must be trimmed practically free of fat." IMPS The hard fat along the sternum edge must be trimmed level with the boned surface. intercostales interni on the inside surface) must be removed at the natural seam exposing the lean surface of the M. 119 except that the deckle (hard fat and M. When looking at the USDA Institutional Meat Purchasing Standard (IMPS) - the brisket you'll find at your grocery store is "120 Beef Brisket, Deckle-off, Boneless. The term "Packer" simply refers to the brisket muscle being packaged whole - bone removed and untrimmed - in a meat processing/ packing plant. ![]()
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