National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
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!