Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Brisket: need help preparing this "heavy" cut

So I decided I wanted to do a brisket Sunday... At my local restaurant supply store I found what looked like a nice cut but it is my first time and I am not sure how to trim the meat. It is a 13 lb cut labeled as "Brisket - Heavy." I could not find a "packer" cut or a "flat" cut, both names I recognize from my research. But this cut looks like it has both the flat and the point. 

Here are pictures:


The unpictured side looks just like the "fat cap" pics I have seen on packer cuts. 

I think I just want to trim the fat down to around 1/8" all around ... unless a "heavy" cut is a completely different beast?

Thanks for any advice you can offer for my first brisket cool!

Comments

Sign In or Register to comment.