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My neighbor's comment on brisket trimming made me stop and think
He said, 'You're not cooking a whole brisket, you're cooking the flat and the point separately, they just happen to be attached.' He was talking about how he trims the fat seam between the two muscles more aggressively in St. Louis. It clicked that I'd been treating it as one piece of meat instead of two that finish at different times. How do you guys handle that fat cap between the muscles?
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davidkim8d ago
Wait, you've been cooking it as one piece this whole time? That's wild, and nancyg14 is right to just cut the seam. You're basically asking for a dry flat and an undercooked point if you don't separate them.
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