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You are here: Home / Meat / Beef / Beef Brisket / Front Cut Beef Brisket

Front Cut Beef Brisket

This page first published: Feb 14, 2004 · Updated: Aug 19, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Front Cut Beef Brisket

Front Cut Beef Brisket. © CooksInfo / 2020

When the first cut is taken off the brisket, what remains is this thicker half. Because it is fattier, it also cooks up juicier and with more flavour.

The fat on it is called the “deckel” or “deckle.”

Front Cut Beef Brisket, showing deckel on bottom

Front Cut Beef Brisket, showing deckel on bottom. © CooksInfo / 2020

Cooking Tips

This is the better brisket cut to use because it has the layer of fat. Cook it fat side up, so that the fat will melt into the meat, keeping it moist.

The fat will melt off with slow cooking into the meat and gravy, and then you can just skim it from the gravy.

Front Cut Beef Brisket

Front Cut Beef Brisket. © CooksInfo / 2020

Tagged With: Beef Roasts, Front Cut Beef Brisket

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