Mattlsmith
Knows what a fatty is.
All,
I am having some friends over tomorrow and thought cooking a brisket would be great. I have cooked a few packers and found a local "meat packing plant" that sold brisket. So I figured why not give it a try. I asked for a brisket with the fat cap, point, and flat.
Attached are the images of the "brisket" I got. I can identify the fat cap but I have no idea what else is going on. If anyone could lend some advice that would be great!
In this image the brisket is completely laid out. You can easily see the fat cap but have no idea what that on the side is. Maybe they trimmed the deckle/point and that is it on the side?
In this Image the Brisket is folded a bit on top of its self.
I am having some friends over tomorrow and thought cooking a brisket would be great. I have cooked a few packers and found a local "meat packing plant" that sold brisket. So I figured why not give it a try. I asked for a brisket with the fat cap, point, and flat.
Attached are the images of the "brisket" I got. I can identify the fat cap but I have no idea what else is going on. If anyone could lend some advice that would be great!
In this image the brisket is completely laid out. You can easily see the fat cap but have no idea what that on the side is. Maybe they trimmed the deckle/point and that is it on the side?
In this Image the Brisket is folded a bit on top of its self.