Dining and Cooking
Brisket cut question
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Brisket cut question


Hi all,

I have a brisket that I bought locally, that I will prepare tomorrow on the kamado. I know how to prepare it as ive done it before.
The question I have is about the (way it was) cut.

There is quite a large amount of fat running through the middle, and not a lot of red meat. The pictures I took show all sides. The weight is around 2kg / 4lbs.

Is this a point, a flat, or was this brisket butchered?

by almondbutterbucket

4 Comments

  3. chrisfathead1

    Personally I’d cut that at an angle into the fat, don’t cut all the way through, and then remove a bunch of the solid white fat. Then tie it back together. That’s a lot of fat

  4. SuspiciousStress1

    If youre buying locally, see if you can get a bone in brisket, it is pretty awesome.