f308gt4
Knows what a fatty is.
Local grocery store had brisket flats for $3.99/lb. I went in and asked if they had one that was about 5lbs. Guy goes, no problem, I'll go in the back and cut you one. So he comes back with a piece that was about 5lbs.
Opened it up at home, and it looks like he just took a whole packer, and cut straight down on it, leaving me with a hunk of meet that has the point+some of the flat.
So, how do I cook it? Just like a whole packer? Should I try to separate out the point and flat before cooking (even though it won't be a very big piece of flat)?
My original plan (assuming I had gotten a 5lb flat) was to cook to about 165, then foil and continue to cook till probe tender. Keep with that strategy?
Thanks!
Opened it up at home, and it looks like he just took a whole packer, and cut straight down on it, leaving me with a hunk of meet that has the point+some of the flat.
So, how do I cook it? Just like a whole packer? Should I try to separate out the point and flat before cooking (even though it won't be a very big piece of flat)?
My original plan (assuming I had gotten a 5lb flat) was to cook to about 165, then foil and continue to cook till probe tender. Keep with that strategy?
Thanks!