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Unread 04-07-2013, 01:02 PM   #11
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I just trimmed up the weirdest packer I have ever seen. I thought it was half a packer, but, this morning, as I was preparing to cook it, I realized it was a full sized point, but, the flat was tiny, about 1" thick at most. At first I thought it was an odd trim ( who would trim a flat at a bias ) but, it had membrane on top and bottom and that has to mean it was just a really odd, or very young steer. (and yes, this was the super pricey brisket)

Literally, this is a packer, maybe 4 pounds. I thought it was a point, but, nope, a tiny packer, stripped of fat cap. I took off silverskin from top and bottom.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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