Different cuts of Brisket

If you’re planning to make corned beef for St. Patrick’s Day, I thought it might be helpful to explain the terms brisket, corned beef and pastrami.  Brisket is the name given to a large cut of beef of which there are two different types of cuts.  How you intend to serve it will impact which cut you should use.

The flat cut is rectangular in shape and is less fatty than the point cut.  If you intend to serve tender slices of corned beef this is the best choice.  It is also slightly more expensive than the point cut.  Corned beef is used in reuben sandwiches and is also delicious in potato hash. 

The point cut is shaped more like a triangle and it has a higher fat content than the flat cut.  Point cut is best used for shredding, slicing very thinly, as is the case for pastrami.  

Both cuts are brined with a combination of peppercorns, bay leaves, brown sugar, coriander seeds, allspice, cloves, mustard seeds, and sometimes a cinnamon stick.  Brine packets are often included in the packaging which can be used to flavor your cooking liquid.