https://www.copymethat.com/r/9onl4qab7e/bbq-brisket-using-slow-cooker/
147186639
6rhzipx
9onl4qab7e
2025-01-18 10:49:02
Bbq Brisket using slow cooker
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use FLAT
The main differences between point and flat brisket are fat content, texture, and shape:
Fat content- The point is fattier and has more intramuscular fat than the flat. The point is also known as the deckle.
Texture-The point is moister and has a fall-apart texture, while the flat is leaner and has a slightly more bite.
Shape-The point is smaller and rounded at one end, while the flat is a large rectangle that's fairly even in thickness.
The flat is usually what you'll find in pre-cut brisket, and it's often used for corned beef sandwiches.
Brisket comes from the breast of the animal, so it has a lot of connective tissue and requires slow cooking to become tender.
Which is better, flat or point brisket?
Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanw
The main differences between point and flat brisket are fat content, texture, and shape:
Fat content- The point is fattier and has more intramuscular fat than the flat. The point is also known as the deckle.
Texture-The point is moister and has a fall-apart texture, while the flat is leaner and has a slightly more bite.
Shape-The point is smaller and rounded at one end, while the flat is a large rectangle that's fairly even in thickness.
The flat is usually what you'll find in pre-cut brisket, and it's often used for corned beef sandwiches.
Brisket comes from the breast of the animal, so it has a lot of connective tissue and requires slow cooking to become tender.
Which is better, flat or point brisket?
Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanw
Ingredients
- 3 tablespoons light brown sugar
- 1 ½ tablespoons ancho chile powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 1 (4-lb.) beef brisket, trimmed
- ¾ cup chicken broth
- ½ cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 ½ cups ketchup, divided
Note: Ingredients may have been altered from the original.
Steps
Directions at southernliving.com
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