First Cut Brisket?

Unknown

I am attempting my first brisket cook this Saturday. I picked up a brisket called "first cut beef brisket" at Whole Foods. This brisket has very little fat one either the top or bottom. It is only 4lbs. Has anyone every heard of this cut? Should I alter the cooking method because there is almost no fat?

Spring Chicken

Crusty Dave,
A Google search produced the following:[p]"The theory is that a whole brisket, preferably with some, if not a lot, of its fat still intact is vastly superior to a piece of so-called "first cut" brisket that is, as most butchers sell it today, very well trimmed; I think over-trimmed. The meat comes out significantly more succulent if it cooks with its fat than if it cooks lean. The fat can always be skimmed and trimmed afterward.[p]A whole brisket consists of two distinct muscles: The first cut is the larger, leaner piece. The second cut, which is also called "breast deckle," is on top of the first cut and has more much more integral fat (marbling). The interior fat alone makes the second cut more tender and juicy, but, in addition, it is attached to the first cut by a large layer of fat.[p]The butcher trimmed almost all the fat from the outside of both cuts, but had to leave the layer of fat between the two muscles because it is the fat that links them together. Trimmed, the whole brisket weighed 10 pounds.[p]I also got a whole piece of first cut brisket weighing 7 pounds. Butchers tell me that no one wants second cut brisket -- attached or not -- and so most butchers put it into their ground meat mixture. What a waste! It's one of the most flavorful cuts of meat on the entire animal."[p]Hope this helps.[p]Spring Chicken
Spring Texas USA[p]

Unknown

Spring Chicken,[p]Thanks for your help. I will probably need to either cook this brisket in the crock pot for greater moisture retention or layer bacon on top of the egg cooking brisket to keep it moist. What do you think?

JSlot

It can be cooked normally and kept moist, Dave. See the Dizzy Pig web site and look up Chris's brisket flat cook. At least, I think it's on there. If not, I'm sure he'll chime in with his method. The pics of it looked beee-youtiful![p]Jim
[ul][li]Dizzy Pig[/ul]

JSlot

OK, his flat cook isn't on there. Hopefully, he'll be able to repost the pics for you.[p]Jim

Nature Boy

<p />Howdy Jim!
Been too busy to keep up with the forum, but I was bopping around a little this morning and saw this. Here is that picture you were talking about.[p]It was a 3 pound chunk of the flat (first cut). It did have a nice 1/4 inch layer of fat in it, which I cooked down. It cooked about 10 or 11 hours at a grate level (250-260 dome at first, then worked down to 225 dome to maintain 215 at the cooking level). It was tender at 179 internal. [p]Really suprised me how good it turned out.
Chilly ones!
Chris

Unknown

Nature Boy,[p]Thanks for the pic. The 4 lb. flat I purchased has only traces of fat on it. Would you recommend any special procedures for enhancing the moisture content?

Nature Boy

Crusty Dave,
Well, I am really not sure just how much difference it makes having a fat layer, as I have not done a side/side, but a moist brisket can be had without a fat cap. Here is a couple ideas (opinions):[p]- With enough time in the plateau, a brisket is sometimes tender before the internal temp hits 180. Taking it off the cooker as soon as it is tender, and wrapping in foil and resting in the cooler, will help you get a moist product.[p]- Choosing a higher grade brisket with plenty of internal fat is important.[p]- Injecting might help a little[p]Finally, the most moist brisket flat doesn't have the moist fatty mouthfeel of pulled pork. So best not to expect that.....well, except for the fatty point, which is some fine eatin'! [p]Not sure if it helps, but just some Saturday mornin' idears and opinions FWIW!
Have a great weekend!
Chris

Pakak

"Would you recommend any special procedures for enhancing the moisture content?"[p]Try covering with salt pork or bacon. I've done this on a brisket with success in the past.