The whole brisket you’ll buy for barbecue is what the IMPS calls “120 Beef Brisket, Deckle-Off, Boneless.” The IMPS defines it as follows: “All bones and cartilage shall be removed. The deckle (hard fat and intercostal meat on the inside surface) shall be removed at the natural seam...
There is a thick membrane called the deckle that will not render out during cooking, you will you need to cut out (some butchers will have done this for you)Trim off any bits which are significantly thinner than the rest as they will cook too fast and burn. Think about where the heat...
The Wagyu brisket was the overall winner. You’ll notice that while participants were able to discern differences between the grades of brisket in the order you would expect—ranking Wagyu highest and Select lowest—there was no statistical difference in scores between Prime, Chairman’s Reserve, ...
keep it moist, and add flavor. Third, I flip the brisket and remove that long piece of hard deckle fat. Don’t worry about cutting too deep between the two muscles, but do cut out the hard piece that is protruding from the brisket. Finally, carefully remove the bits of silverskin from...