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allthingsblue
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 Thu, Mar 11 2021, 5:43 pm
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Is it a mix of first and second cut? If yes how do I cook it? How many pounds are they, generally?
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ra_mom
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Thu, Mar 11 2021, 5:50 pm
Butchers generally cut a whole brisket (it comes from the chest) in half crosswise. The flatter one is the first cut. The second cut is thicker and has more fat. (Many butchers also cut the deckle, which is the end point of the whole brisket.)
The whole brisket has a large amount of fat, part of it internal and the rest as a layer on one side.
Cook it as you would any brisket, taking poundage into account. They are usually huge and take a long time to cook through the middle.
Last edited by ra_mom on Thu, Mar 11 2021, 5:53 pm; edited 2 times in total
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allthingsblue
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Thu, Mar 11 2021, 5:51 pm
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Thanks! Would you recommend it? Is it tasty?
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ra_mom
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Thu, Mar 11 2021, 5:53 pm
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Sure. But you have to be ready to cook 10+ pounds at once.
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imasinger
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Thu, Mar 11 2021, 5:56 pm
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We prefer a whole brisket. Hard to find sometimes.
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allthingsblue
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Thu, Mar 11 2021, 6:13 pm
| ra_mom wrote: | | Sure. But you have to be ready to cook 10+ pounds at once. |
Oh wow!
Thanks ra_mom and imasinger.
If either of you know anything about turkey roasts, I posted a thread wanting to know if I can substitute regular turkey roast for a pickled one because the pickled one was too salty when I made the recipe. Any thoughts?
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ra_mom
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Thu, Mar 11 2021, 6:19 pm
| allthingsblue wrote: | Oh wow!
Thanks ra_mom and imasinger.
If either of you know anything about turkey roasts, I posted a thread wanting to know if I can substitute regular turkey roast for a pickled one because the pickled one was too salty when I made the recipe. Any thoughts? |
Sure. It sounds like you might want to marinate the roast first in a paste of crushed garlic, olive oil and salt overnight, if the recipe originally calls for a pickled one.
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egam
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Thu, Mar 11 2021, 6:23 pm
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I’ve smoked a whole brisket before, but baking it in the oven, I would separate it in first and second cut. They are usually quite big. You can do it yourself or ask your butcher.
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allthingsblue
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Thu, Mar 11 2021, 6:30 pm
| ra_mom wrote: | | Sure. It sounds like you might want to marinate the roast first in a paste of crushed garlic, olive oil and salt overnight, if the recipe originally calls for a pickled one. |
I'll try that. Thank you 
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yo'ma
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Fri, Mar 12 2021, 9:21 am
| imasinger wrote: | | We prefer a whole brisket. Hard to find sometimes. |
They are so huge, aren’t they?!
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