After crazy dialing my Fireman 4 or 5 times without his answer (he was at work..) I decided to ask the ‘meat guy’ for help. He proceeded to explain that the brisket flat cut, which is also referred to as the thin cut or brisket-deckel-off (say that 5 times fast!), is a leaner and thinner piece of meat than the point cut of the brisket, and is the best choice between the two. The point cut is also known as the thick cut, and contains significantly more internal fat running throughout the meat as pockets of fat. (blechh..) As I glanced back and forth at the two different cuts, the flat cut, the better cut, was in a HUGE package. “Sir.. I don’t exactly need 14 pounds of brisket for just my Fireman and me. While I do like leftovers, I’m not sure I could get through all that meat.” I just needed about a quarter of that amount! The ‘meat guy’ was so nice and took the time to cut and package just the amount I needed for my slow cooker recipe. This is why, when I find a place I like to shop, I am fiercely loyal to my supermarket. While some are loyal to a particular market because it’s convenient, I’m more influenced by the quality of two things: produce and meat/seafood (and the willingness of the employees to make my life easy.. but I don’t really say that out loud too much.)
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Thank you Shay for sharing this recipe, helping me to understand brisket basics and inspiring bellies to be full of greatness. Might I add this would be perfect to eat while watching Sunday football, particularly the teams adorned in Star helmets and a blue and silver and white jersey. Start it before heading out for church and it will be hot and ready just in time for kickoff!