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Unread 12-20-2012, 08:29 PM   #19
gaspipe1
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I am not a pro, but I try not to let a thread that contains the word "brisket" in it pass me by. And I agree with Bludawg that it's a trimmed PACKER. Meaning most of the fat has been removed. So it's not only the flat but both the flat and point.

What do you guys think about that fat that is just southwest of the label in the 2nd pic? I think that this packer is trimmed to where it needs to be if not pretty dam close to it. I read once you get experience you want there to be from 1/8 to 1/4 inch of fat. But for a novice you want 1/4 to 1/2 inch of fat. Guess the more fat the more of a buffer for inexperience.

Also another thing I read was that you want the flat to be something like an 1.5" or more. If it's less don't worry too much about it since you already bought the cow

Looking fwd to reading how it comes out.
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