what is the difference between first and second cut brisket?
479750
Butchers generally cut a whole brisket (it comes from the chest of the steer) crosswise in half so there are two briskets. The flatter one is the first cut, or "flat," and that's what you'll find in most supermarkets. The second cut, or "point," is thicker and has more fat.
864403
['Chuck.', 'Rib.', 'Loin (short loin and sirloin)', 'Round.', 'Flank.', 'Short Plate.', 'Brisket.', 'Shank.']
942179
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.
1194472
“London Broil” is typically made from the Round (top round, or bottom round) part of the beef beast. ... That's why it's cooked with a quick broil, typically not past medium rare or medium. Brisket on the other hand is from the front plate of the animal.
632767
Smoke – Since the punch creates a small hole there is not enough space for the smoke to travel through the cigar and thus produce lot less smoke then from slicing it. The cutter on the other hand since it slices right through there is a much larger cut and therefore it produces much thicker and stronger smoke.
100617
A good rule of thumb is to cook your brisket 60 minutes per pound at 250 degrees F. So if you had a 3 pound brisket, you'd cook it for about 3 hours.
210292
The color difference is due to one ingredient: nitrates, either in the form of sodium nitrate or saltpeter, added into the salty brine that gives brisket its corned taste and flavor. Nitrates preserve meat and give it a reddish color, two compelling qualities that make red corned beef much more popular than gray.
857169
Top Round meat is usually more tender than Bottom Round cuts. ... They are also used to make ground beef and deli meat. Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches.
1406453
In simple terms: Pork Scratchings are cooked once and therefore more traditional and harder. Pork Crackling is cooked twice meaning you get a crunch you want but not to the deteriment of your teeth. The second cook lightens the edge of the pork meaning it puffs a little and holds more flavour.
1354120
Bacon is pork meat cut from parts of the pig other than the legs, such as the back, loin, collar or the belly. Other differences are that Bacon is sold raw and must be cooked before being eaten. Ham is sold pre-cooked and therefore can be eaten straight away. ... Ham is usually served cold whereas bacon is eaten hot.
349517
['The point cut is the fatty part of the brisket, which is called the deckle.', 'The flat cut, also known as "first cut", has the deckle removed, which makes it leaner and causes it to lay flat.']
836586
The smoked chuck roast is meat extracted from the shoulder of beef, while the brisket, on the other hand, is obtained from the breast or the lower chest of beef. Typically, you tend to get more fat from meat cut from the chest of beef compared to meat cut from the shoulder of beef.
703266
To achieve the best results, I cook the beef brisket at 225 degrees for about 1 hour and 15 minutes per pound.
1384013
Corned beef refers to a curing/seasoning method, brisket refers to a cut of meat. The most common cut of beef to be corned (so-called because of the “corn-sized” grains of salt and spices used to season it) is a brisket, but not all corned beef is brisket and certainly not all brisket is corned beef.
603780
The flat cut makes up the majority of the brisket. It's long and thin with a thick layer of fat on top that keeps the meat moist when cooked. ... It's also the best cut of brisket to use for Homemade Corned Beef. The point cut is thicker, smaller, and marbled with more fat and connective tissue than the flat cut.
92696
Brisket usually comes in point cuts or flat cuts. Point cuts are rounder and have more marbling, which means you can get more flavor and juiciness from the fat. The leaner flat cuts are easier to slice uniformly. ... While point cuts may be tastier, well-cooked flat cuts offer a great deal of flavor.
802960
The difference between chuck roast and chuck steak is simply the cut. Chuck is an inexpensive beef that comes from the muscle between the neck and shoulder blade of the beef cattle. That's why other names for chuck roast include blade pot roast. Roasts and steaks are most popular cuts of chuck.