Marbled 2nd Cut Brisket

Discussion from the chowhound markets miami food community.

Marbled 2nd cut brisket. This is one of the tougher cuts of beef. The ribs and brisket were pretty good and it is nice they can offer you choice of either marbled or lean brisket assuming they haven t run out of one or both which happened once. It s marbled with fat and falls apart deliciously when you cook it. But your butcher may have the second cut also known as the deckle point.

Flat cut and point cut. Put oven rack in middle position and preheat oven to 350 f. Beef brisket comes in two cuts separated by a layer of fat. Double r ranch briskets are nicely marbled with a fat cap that gently saturates the meat with beautiful flavor.

Because it s so large brisket is usually cut into two pieces. It can turn out tough if cooked incorrectly because it comes from a well worked muscle in the cow. Join the discussion today. It s leaner and slices neatly.

But it contains a lot of fat that combined with low and slow cooking techniques can transform the tough meat into a tender juicy melt in your mouth eating experience. Chuck steaks shoulder clod chuck short ribs and roasts most commonly come from this cut. Some of this meat is used in ground beef. Click here to watch more kitchen tips.

The sides were a mixed bag with the mashed sweet potatoes having a watery texture and oddly the potato salad as well but the baked beans were well prepared and. What s the difference between the two. The first cut also called the flat cut is one muscle and is sliced with little fat which often means it s more expensive the. Read the brisket 1st amp.

Pat brisket dry and rub all over with 1 teaspoon salt and 1 2 teaspoon pepper. Traditionally brisket is an inexpensive cut of meat. Most grocery stores carry the first cut which is also called the flat. Whether you bbq smoke roast or grill the most popular cut of beef for this american institution is the brisket.

No matter how exacting the recipe or how careful the cook the leanness of the meat dictated the texture.