What is the difference between all these briskets?
Nothing beats a brisket as a staple during cold seasons but these intensely flavored cuts are so much more than just a pot roast. There are so many ways to choose the ideal brisket for you and your family but no matter which cut you prefer, a simple rule of thumb is when the roast pulls apart easily with a fork, it’s ready to go.
KOL Foods carries a variety of briskets:
- 1st Cut Brisket
- 2nd Cut Brisket
- Packer Cut Brisket
- French Brisket
- Top of Rib Mini Brisket
The brisket is made up of two parts: the flat and the point. The brisket flat, also known as the 1st Cut brisket, is the leaner of the two muscles and is naturally more tender. It makes excellent corned beef and does well in any preparation involving braising liquid. The 2nd Cut brisket, or the point, is the more marbled of the two cuts. The point sits on top of the flat and is separated by a seam of fat and connective tissue. This part of the brisket makes an incredibly juicy roast with a really intense flavor. Due to its higher fat content, the 2nd Cut is a great choice for roasting and smoking.
The Packer Cut Brisket is the fully Monty of briskets. Packer briskets include the 1st cut, 2nd cut, and a fat cap, but not the deckle- like how it would ship from a packing house. This is the ideal brisket choice for smoking and barbecue. The fat cap helps keep the meat moist and absorbing flavor as it smokes. For a truly excellent barbecue experience, the Packer Cut Brisket is the way to go.
The French Brisket, also known as a French or Brick roast, is a chuck cut that is good for slow roasting much like the brisket. In fact, it sits right alongside the brisket on the edge of the chuck. It is well-marbled- like the 2nd Cut Brisket- and has excellent texture. This is the cut of choice for truly succulent pot roasts. Try it with a classic beef bourguignon or your favorite holiday brisket recipe and it’s sure to be a hit.
The Deckle comes from the pectoral meat, which forms a thin layer of muscle across the belly side of the shoulder. Because it is so thin, this cut absorbs flavor well and takes to marinades excellently. It can then be grilled, or it can also be slow-cooked like other forms of brisket. Due to its size though, it is prone to overcooking (when you’re not braising) and should be carefully observed and removed from the heat when a meat thermometer reads 125 degrees for medium-rare.
The Top of Rib Mini Brisket covers the outside of the ribs and is an outstanding choice for anyone craving a lean cut. However, it does have a large seam of connective tissue separating the top and bottom, and as such, has to be cooked low and slow, usually with added liquid for moisture. Alternatively, the seam can be removed and then the two halves cut up for stir fry, in larger portions for Side steaks, or as an alternative cut for London Broil. This small but mighty cut is as delicious as it is versatile!
For recipes, cooking tips, and more about briskets, check out our blog.