What Is The Second Cut Of Brisket?

When it comes to brisket, most people are familiar with the first cut, also known as the flat cut. However, there is another part of the brisket that is equally delicious and versatile – the second cut. In this article, we will explore what the second cut of brisket is, how it differs from the first cut, and some delicious ways to prepare and enjoy it.

What is the Second Cut of Brisket?

The second cut of brisket, also known as the point cut or the deckle, is the thicker, fattier end of the brisket. It is located above the flat cut and has a higher fat content, which gives it a rich and succulent flavor. While the first cut is leaner and more uniform in shape, the second cut has more marbling and a looser texture.

How Does it Differ from the First Cut?

• Marbling: The second cut of brisket has more marbling, which gives it a juicier and more flavorful taste compared to the leaner first cut.
• Texture: The second cut has a looser texture due to the higher fat content, making it ideal for slow cooking methods like smoking or braising.
• Versatility: While the first cut is often sliced for serving as traditional brisket, the second cut is commonly used for making burnt ends or diced for stews and chili.

Delicious Ways to Prepare and Enjoy the Second Cut

Now that we know what the second cut of brisket is, let's explore some mouthwatering ways to prepare and enjoy it:

1. Smoked Brisket Point: The second cut is perfect for smoking, as the higher fat content keeps the meat moist and tender. Rub the brisket point with your favorite spices and smoke it low and slow until it reaches melt-in-your-mouth perfection.
2. Burnt Ends: One of the most popular ways to enjoy the second cut is by turning it into burnt ends. Cube the brisket point, toss it in a sweet and tangy barbecue sauce, and return it to the smoker until the edges are caramelized and irresistible.
3. Brisket Chili: Dice the second cut of brisket and add it to a hearty pot of chili for a rich and flavorful twist on a classic comfort food.
4. Braised Brisket Point: For a cozy and comforting meal, braise the second cut in a flavorful liquid until it is fall-apart tender. Serve it with roasted vegetables and mashed potatoes for a satisfying dinner.

In Conclusion

The second cut of brisket, also known as the point cut or the deckle, is a delicious and versatile cut of meat that deserves a place in your culinary repertoire. With its rich flavor and succulent texture, the second cut is perfect for smoking, making burnt ends, or adding a flavorful twist to classic dishes like chili and braised brisket. Next time you're at the butcher shop, consider picking up a second cut of brisket and get ready to elevate your cooking game with this underrated and delicious cut of meat.