bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
I'm thinking it's belly plus brisket like you are. It looks like a brisket on the bottom part, with just a lot of extra stuff up top!:lol: Wild stuff.
i would tell him.... shank you very much !
I could be wrong, but judging by the size, thickness, and length of that piece of cow beef, you were given an entire side of skirt or flap meat. It's heavily marbled,unlike brisket, but never larger than 1-2 inches thick, thus not good smoking meat in general. Much better for carne asada cooked medium rare sliced against the grain for tacos or fajitas.
An average untrimmed packer brisket should be around 2-3 inches thickness at the flat and around 5-6 inches at the point. Yours doesn't even come close, unless I need glasses. Anyone in agreement with me?