Hi im from Panama city, Panama. i have been egging for a year now, have made turkey, chicken, ribeye, beef ribs.( im kosher). So now i want to try something new, need help with a brisket, Here i cant get Angus Brisket, so i have to buy from local meat. i already talk with the butcher at the market because they trim all the fat here, so i already told him i need the whole brisket, with fat on top.( That was hard to explain), any tips on how to cook this, should i do something before so it can make it softer, any brine or something like that
All help is appreciated.