Drop Brisket

Better Days

Holeee Mackeral - I got sick of buying first cut briskets at my local grocery (b/c they get too dry on a slow and low even indirect with moisture) so I went and called up the local wholesaler and asked for a "whole" brisket - Let me tell you what I got - A twenty lb. "drop" brisket? What'n the heck am I gonna do with this thing? I am thinking that I need to trim it up good and go from there - Anybody else famliar with a "drop" brisket??

Squeeze

Better Days,
As long as it was picked up off the floor within 5 seconds, it should be fine....Gotta love the 5 second rule with droped brisket...[p]I am sorry I could not resist.

Unknown

Better Days,
Well, I didn't know what a "drop" brisket is so I looked it up. Know what I found? Nothing. Methinks that you might want to ask your butcher about it. Perhaps it a local thing.[p]Anyways, I didn't know what a "first cut" brisket was either so I looked that up. As far as I can tell, the "first cut" is simply the flat of the brisket. I'll guess that the 20 lbr that you have is a packer cut brisket. That includes the flat, the point, and a fat cap that cover both. There is more fat inside the point than the flat and it helps to baste the flat while cooking. Here are some links to brisket discussions in the past that may help you out.[p]Clicky here[p]and here[p]There are lot of brisket threads in the archives as well.
Matt.

tach18k

Better Days, St. Patricks Day is comming soon, How about a long brine?

Borders

Squeeze,
Das funny. Sorry to admit I did not see it coming.[p]Scott