cmwr
is Blowin Smoke!
- Joined
- Sep 17, 2012
- Location
- Villisca Iowa
Next weekend I am doing my first brisket ever. It will be a 12-14 lb packer. Tomorrow I am going to experiment with a small brisket we have had in our deep freeze. This came from a 1/4 beef we buy from my brother in law every year. I have no idea how the butcher cut this brisket. It is a brisket "portion" weighing maybe 4-5 lbs. I am clueless as I am looking for the "fat cap" on this thing and all I see is fat on both sides. Can someone look at the pics and help me identify what in the heck I will be cooking tomorrow and what if any fat needs to be trimmed? I was instructed by Bludawg when doing his way of HNF to start out fat cap down. I can't even tell from this piece what the fat cap is lol.
The top
The bottom
The side
The top
The bottom
The side