Brisket is a cut from the breast of the animal, running from between the forelegs to the forward end of the flank. A whole brisket weighs 7-8 kg (16-18 lb) and so is usually sold cut up into smaller joints around 2 kg (5 lb) in weight. Choose a joint with a good proportion of meat to fat and bone. Brisket may also be sold as a boned and rolled joint; this makes a very economical buy, especially when cooking for large numbers.
Brisket is a fatty meat that cooks best by pot roasting or braising. It may also be salted, in which case it should be boiled and then served cold, cut into thin slices.
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