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-> Meat
Charnie123
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 Tue, Jun 04 2024, 9:55 pm
I want tender, tasty.
Silver tip, top of rib, chuck eye, flanken 1st cut brisket?
Help please. Recipes appreciated too
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ahuvasrob
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Tue, Jun 04 2024, 9:59 pm
| Charnie123 wrote: | I want tender, tasty.
Silver tip, top of rib, chuck eye, flanken 1st cut brisket?
Help please. Recipes appreciated too |
Flanken out of cuts you mentioned
Or you can do 2nd cut brisket, brick Delmonico roast
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ra_mom
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Tue, Jun 04 2024, 10:02 pm
2nd cut brisket will melt in your mouth.
But get a good piece. Lately I've been seeing thin nothing 2nd cut briskets. They remind me of top of the rib, and seem to just have a 2nd cut label slapped on.
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marvinkay
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Tue, Jun 04 2024, 11:45 pm
| Charnie123 wrote: | I want tender, tasty.
Silver tip, top of rib, chuck eye, flanken 1st cut brisket?
Help please. Recipes appreciated too |
Flanked or second cut brisket are good low and slow in a sauce.
Silver tip and top of rib are more like steak type of roast. High and quick with minimal recipe, like spice rub and oil.
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