Apparently brisket has many different cuts and grades. You would have to be a “brisket connoisseur” to know it all. I’d like to consider myself that, but I’m not – I’m satisfied with a grassfed and grass finished brisket from my biodynamic farmer or some other trusted source for grassfed beef.
The three most well-known grades, in order from highest degree to lowest, are Prime, Choice, and Select – and each grade can be further divided into Upper, Middle and Lower grades. The beef is graded primarily on the marbling of the ribeye between the twelfth and thirteenth rib bones.
According to this website,
If you’re eating brisket in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless.
I always wondered what they meant by deckle… and it is a funny word, isn’t it?
The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been removed (Item No. 118 is just “Beef Brisket” and the bones remain intact), and the “deckle,” or the hard fat between the rib cage and the pectoralis profundus muscle, also known as the brisket flat, has been removed… (source)
I do know that I want the fat pad or deckle included with the brisket I buy – as you know, the fat holds all the flavor.
If you buy the “first cut” while that may sound like a better quality, it is the lean part of the brisket trimmed of all it’s fat and it may become dry and hard. When you purchase a grassfed brisket, the fat is good for you! When you cook it with all the fat intact it adds an amazing flavor and succulence that is unsurpassed. Excess fat may be trimmed after it is cooked if you like.
There are many recipes for brisket that add cans of soup or boxed flavorings. Clearly we do not want any additives in our recipe.
Cooking the brisket in the oven as opposed to cooking brisket on top of the stove adds a delicious flavor!
The gravy is SCD/GAPS legal because there are no starches added to thicken it. It is not necessary to add flour to thicken a gravy at all. The onions and squash add nutrition and thickness to any natural juice gravy and is much better than adding flour.Print
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