Butchers typically sell two types of brisket: flat cut and point cut. What's the difference between the two?Click here to watch more kitchen tips: https://www.youtube.com/playlist?list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdvCheck out our Kitchen Smarts series: https://www.youtube.com/playlist?list=PLnbzopdwFrnZxin-RUn3vI21Ghu6KvCXndWhen buying brisket for recipes like our Home-Corned Beef with Vegetables (see related content) or Barbecued Beef Brisket (see related content), be aware that butchers typically sell two types: flat cut and point cut. These two pieces together make up a full brisket, a large slab of muscle from the cow’s chest. The knobby point cut overlaps the rectangular flat cut. The point cut has more marbling, while the flat cut is lean but topped with a thick fat cap. Because the flat cut is easy to find, cheap, and fairly uniform in shape, it’s the cut we generally prefer. Make sure to trim the fat cap according to the instructions in whatever recipe you are using. In the case of our corned beef recipe, for example, leaving too much fat in place will impede the curing process, while too little will result in overcooking. A small fat cap provides the best flavor.POINT CUT: Knobby shape with more marblingFLAT CUT: Fairly uniform with a thick fat cap; our preferred cutABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.If you like us, follow us:http://americastestkitchen.comhttp://facebook.com/americastestkitchenhttp://twitter.com/testkitchenhttp://instagram.com/testkitchenhttp://pinterest.com/testkitchen
