Brisket – Flat end, boned and rolled

We know... we know.

Everyone claims their meat “melts in the mouth” or “boasts a delicious beefy flavour”.

But this one actually does.

All over Texas, there are BBQ joints where the star of the show is rolled Flat end brisket.

Brisket's one of those beef roasts that can only be done by slow cooking – either by smoking, braising or wet roasting.

It's more tender than Chuck eye and, when roasted, Brisket has a dense, savoury, flavour. It tastes a bit like a beefy Ribeye steak – with a bit more fat. 

If you leave it for a day or two after cooking, it gets even more tender and makes for delicious sandwiches or cold meals.

When slowly braised it produces a rich – deeply flavoured – gravy, and is super tender.

On the health front, Brisket contains high levels of oleic acid which increase your levels of good HDL cholesterol.

There are two Brisket cuts... here's the difference between them 

Brisket's a large cut that comes in two parts. The Flat end and Point end. In many ways they're similar – and in some, they're not.

They're both “low-and-slow” cuts. But Flat end is leaner (17% fat)  and more uniform in size, which makes it better for slicing. In America, it's usually braised or used to make Pastrami. 

The Point end has more of a beefy flavour. But it's a jagged triangular shape, with a well marbled irregular grain, so it's usually cooked to be shredded or stewed. It's also more juicy and moist than Flat end – thanks to 21% fat.