'Tis the season ... so be sure to see our Holiday Entertaining Recipes
for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas
menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal
with Grilled Catfish and Watermelon Salsa! Happy Holidays!
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!