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before a baseball game or searing a steak
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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!