Brisket (whole): This is a cut to treasure. A versatile cut from the breastplate it is a perfect cut for pot-au-feu (a French stockpot dish), slow cooked pot roast, stew, and barbecued beef. Also, the brisket is the ideal cut to cure to make into corned beef. Smoke and spice the corned beef and you have pastrami. The brisket can be separated into two sections: first cut and second cut. The first cut is thinner and leaner and the second cut is fattier and richer making it juicier then the first.
Each brisket weighs approximately 8-12 lbs.