{"id":2843,"date":"2022-06-03T09:15:05","date_gmt":"2022-06-03T09:15:05","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=2843"},"modified":"2023-12-14T16:30:10","modified_gmt":"2023-12-14T16:30:10","slug":"another-name-for-beef-brisket","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/another-name-for-beef-brisket\/","title":{"rendered":"Is There Another Name for Beef Brisket? Answered!"},"content":{"rendered":"\n

There isn’t really another name for brisket<\/strong>. Instead, various terms are used to describe the different cuts of brisket. Remember: BBQ is a regional product. <\/strong>There may be alternative or slang names for brisket in your neck of the woods that I\u2019m unaware of.<\/p>\n\n\n\n

As a professional chef, many of my friends come to me when they are confused about various cuts of meat and their different names. I\u2019ve had to explain how to order brisket at the grocery store quite a few times!<\/p>\n\n\n\n

In this post, I will clarify the various cuts of brisket<\/a>. I will also tell you how to ask for these cuts from a butcher. Let’s get after it!<\/p>\n\n\n

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What is Beef Brisket?<\/h2>\n\n\n\n

Brisket comes from the lower breast or lower chest of the cow. These are the pectoral muscles of the steer. These muscles get a lot of exercise. Muscles that are used consistently become tough: muscles that are used infrequently are tender. So, brisket is a tough cut of meat with lots of connective tissue.<\/strong><\/p>\n\n\n\n

Brisket works best when slow-cooked in a smoker or a slow cooker. The low heat and long cooking time help those tough muscle fibers to break down, resulting in tender, delicious meat<\/a>.<\/strong><\/p>\n\n\n\n

Beef brisket is a very large cut of meat.<\/strong> It is possible for an entire cut of beef brisket to weigh 16 pounds or more. An entire brisket is known as a full or whole-packer brisket.<\/p>\n\n\n\n

A packer brisket is a huge slab of meat. It\u2019s the perfect thing to cook for a big get-together. It will feed a crowd.<\/strong><\/p>\n\n\n\n

Flat Cut vs. Point Cut<\/h3>\n\n\n\n

The packer brisket is made up of two main muscles known as the flat and the point<\/a>.<\/strong><\/p>\n\n\n\n

It is often divided into each of these smaller sections. A 6-pound point is easier and faster for the typical home cook to deal with than a massive whole-packer brisket. If you\u2019re at the grocery store and you\u2019re debating which cut to buy, go with the point. The point has more marbling than the flat, and you\u2019ll be rewarded with unbelievably delicious brisket.<\/strong><\/p>\n\n\n\n

The flat cut is the leaner portion of the brisket, but it tends to be the larger piece. Where I live, it\u2019s more common to see the flat for sale in grocery stores than the point. It is known for its uniform shape, making it the easier option to cook as it cooks more evenly.<\/p>\n\n\n\n

The point is a fatty cut<\/a>, which makes it the more flavorful option. <\/p>\n\n\n

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What is Brisket Called at the Butcher?<\/h2>\n\n\n\n

Brisket is called brisket at the butcher, but always talk to your butcher to clarify the cut.<\/strong><\/p>\n\n\n\n

Butchers tend to sell the flat cut more than the full packer or the point. In many cases, if you do want to buy a full packer or the point, you will need to special order it beforehand. Look into this ahead of time if you\u2019ve got a big party coming up.<\/p>\n\n\n\n

A flat is also known as a thin cut or a center cut. Some butchers may label brisket with these names. Look for packaging with these names as well, if this is what you are looking for.<\/p>\n\n\n\n

Now, some butchers may refer to the point as the deckle. This is incorrec<\/strong>t. The deckle is another name for the spinalis dorsi muscle, which is on a ribeye, not a brisket.<\/strong><\/p>\n\n\n\n

Again, your best bet is to tell your butcher what cut of brisket you are looking for.<\/strong> He or she will be happy to assist you.<\/p>\n\n\n\n

The Many Names of Brisket Dishes<\/h2>\n\n\n\n

While brisket has just one name, it can be turned into many different dishes. In fact, many people know about brisket through a dish that features it instead of its original name.<\/p>\n\n\n\n

Brisket can be used to make corned beef, pot roasts, pastrami, and much more!<\/p>\n\n\n\n

Corned Beef Brisket<\/h3>\n\n\n\n

Corned beef can be made from a whole brisket or a point or flat. Using a flat to make corned beef is common.<\/strong> The corning process involves soaking the beef for around a week in a curing solution. The solution is often made of water, salt, spices, garlic, and herbs.<\/p>\n\n\n\n

Many corned beef producers will also add something known as pink-curing salt. This prevents the meat from going bad while it is being cured. This ingredient also gives corned beef its pink color.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n