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What's your Perfect Brisket cut?

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CarolinaCrazy
CarolinaCrazy Posts: 585
in EggHead Forum
I have friend who owns a small slaughterhouse and butchery in Pennsylvania. It's a pretty neat operation and he's partnered with a couple farms to get locally raised, grass fed beef that he then processes and ships off to steak houses on the east coast.
 
I will be up there  in July and he is going to custom cut me a brisket to my specifications. (And a couple of 2" ribeyes!) I have only done a couple of flats so far and have yet to do a full brisket. 

He wanted to know how big and what kind of fat cover I wanted. So what is the the 'perfect' brisket size and cut? He will vacuum pack it for me for transport and I'll know exactly how fresh it is, but should I age it at all, or do anything to it once I get it home before I cook it?

thx

1 LBGE in Chapel Hill, NC
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  • smokeyj
    smokeyj Posts: 340
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    Where is this place in Pa located?
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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
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    Spring Mills, about 20 minutes from State College.
    1 LBGE in Chapel Hill, NC
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    I buy some grass fed briskets raised locally. I've let them wet age in the cyro for 3-4 weeks but sometimes use them right away. Not sure I really notice a difference.

    Mine come pretty well trimmed and can range from 10-12+ lbs.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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