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Largent80
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Post subject: What is the Difference?  Posted: Wed Mar 13, 2013 1:43 pm |
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| NET Pro Bowler |
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Joined: Thu Mar 01, 2007 12:38 pm
Posts: 16463
Location: SoCal
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Between a point cut, or a flat cut corned beef brisket?
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kidhawk
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Post subject: Re: What is the Difference? Posted: Wed Mar 13, 2013 2:07 pm |
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Joined: Sun Jun 07, 2009 10:00 pm
Posts: 10269
Location: Anchorage, AK
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Quote: Point Cut Brisket
A point cut comes to a point at one end. The point cut has a lot of fat running through it, so when you cook it, it comes out nice and juicy. This cut is rarely found in supermarkets, as it isn’t as attractive of a cut as the flat. This is a good choice if you plan on shredding the meat when finished cooking.  Quote: Flat Cut Brisket
The flat cut is a much leaner cut than the point. However it still has a layer of fat on the bottom, that will keep the meat moist. This is the cut you will most often find in supermarkets, as it looks more appealing the the point cut. If you are looking for brisket that will slice up nicely, this is your best bet. It is also the cut used most often when you buy packaged corned beef.  http://www.eatlikenoone.com/difference-between-a-flat-cut-and-point-cut-brisket.htm
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Largent80
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Post subject: Re: What is the Difference? Posted: Wed Mar 13, 2013 2:13 pm |
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| NET Pro Bowler |
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Joined: Thu Mar 01, 2007 12:38 pm
Posts: 16463
Location: SoCal
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Hmmmm. Point cut is $149 a pound this week for St Pats, while the flat is $3.49.
I bought point cut last year and cooked it in a crock pot and it was bomb ass, and very tender/tasty.
I was just wondering if it is worth paying more than double.
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kidhawk
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Post subject: Re: What is the Difference? Posted: Wed Mar 13, 2013 3:14 pm |
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Joined: Sun Jun 07, 2009 10:00 pm
Posts: 10269
Location: Anchorage, AK
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Largent80 wrote: Hmmmm. Point cut is $149 a pound this week for St Pats, while the flat is $3.49.
I bought point cut last year and cooked it in a crock pot and it was bomb ass, and very tender/tasty.
I was just wondering if it is worth paying more than double. It might be worth it if you are one of those folks who despises fat on their meat. I MUCH prefer the point cut and I seek out the fattier versions because they just taste so much better
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Largent80
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Post subject: Re: What is the Difference? Posted: Wed Mar 13, 2013 4:42 pm |
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| NET Pro Bowler |
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Joined: Thu Mar 01, 2007 12:38 pm
Posts: 16463
Location: SoCal
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kidhawk wrote: Largent80 wrote: Hmmmm. Point cut is $149 a pound this week for St Pats, while the flat is $3.49.
I bought point cut last year and cooked it in a crock pot and it was bomb ass, and very tender/tasty.
I was just wondering if it is worth paying more than double. It might be worth it if you are one of those folks who despises fat on their meat. There is a tool called a knife.... 
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kidhawk
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Post subject: Re: What is the Difference? Posted: Wed Mar 13, 2013 4:52 pm |
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Joined: Sun Jun 07, 2009 10:00 pm
Posts: 10269
Location: Anchorage, AK
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Largent80 wrote: kidhawk wrote: Largent80 wrote: Hmmmm. Point cut is $149 a pound this week for St Pats, while the flat is $3.49.
I bought point cut last year and cooked it in a crock pot and it was bomb ass, and very tender/tasty.
I was just wondering if it is worth paying more than double. It might be worth it if you are one of those folks who despises fat on their meat. There is a tool called a knife.... There are plenty of people out there still afraid to butcher meat themselves, including cutting into steaks, trimming fat, etc. It's kind of sad, but they are the ones missing out on some of the best things. One of my favorite things to do is buying prime rib with the bones, cutting off the bones and Grilling them for a snack while I slow cook the rib roast all day long.
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BASF
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Post subject: Re: What is the Difference? Posted: Thu Mar 14, 2013 6:54 am |
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Joined: Thu Apr 30, 2009 2:07 pm
Posts: 1150
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Isn't $149 pretty steep for any cut of meat?
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AbsolutNET
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Post subject: Re: What is the Difference? Posted: Thu Mar 14, 2013 7:09 am |
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| * NET X's & O's Guru * |
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Joined: Fri Feb 23, 2007 11:24 am
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Location: PNW
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The problem with getting a point is that you end up with a bunch of the fat that isn't going to melt away and will just be inedible. It can be a bad choice if you're going to try and slice and serve for friends or family. I stick with flat's for corned beef, but if possible I try to buy an entire brisket and cut it up. They are about $2.40/lb and 13-15lbs or so up here
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kidhawk
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Post subject: Re: What is the Difference? Posted: Thu Mar 14, 2013 8:16 am |
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Joined: Sun Jun 07, 2009 10:00 pm
Posts: 10269
Location: Anchorage, AK
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AbsolutNET wrote: The problem with getting a point is that you end up with a bunch of the fat that isn't going to melt away and will just be inedible. It can be a bad choice if you're going to try and slice and serve for friends or family. I stick with flat's for corned beef, but if possible I try to buy an entire brisket and cut it up. They are about $2.40/lb and 13-15lbs or so up here This may be, as I do not like the flavor of corned beef. I always smoke my briskets. I also always use the point cut when I can find it. You are correct in the fact that not all of it melts off, especially if you get one with a rather thick layer of fat (which I prefer for my long smokes), but I usually end up serving half of my brisket sliced and shred the rest and put it away for another day. I have found the fat can be scraped off rather easily with a knife or fork, and what remains is like the trim of a steak and can also come off rather easily. As I did show in my original post though, the point cut is meant to mostly be shredded, and not sliced. They recomend the flat cut for slicing, so I assume they recommend the flat cut for corned beef, but I have only cooked with a flat cut for my purposes one time, and it came out ok but not nearly as flavorful as the point cut. Just MO
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Largent80
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Post subject: Re: What is the Difference? Posted: Fri Mar 15, 2013 12:07 pm |
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| NET Pro Bowler |
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Joined: Thu Mar 01, 2007 12:38 pm
Posts: 16463
Location: SoCal
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I love the taste of corned beef, especially on a sandwich with rye bread, heaven.. 
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