Stumbled upon a USDA Prime, full packer cut brisket today at Costco at only a little over $3/pound and couldn't pass it up. Only problem is I won't have a chance to cook it for a couple weeks. I'd like to butcher it and freeze individual smaller chunks so I can make it in smaller batches but what is the correct procedure?
I'm guessing separating the flat from the point and then cutting those in half? When splitting I also assume its best to try and get the middle fat strip to stay on the flat side?
Or should cut keeping flap and cap together.
I've only smoked a brisket twice and both times were full packers cut.
Thanks in advance.
I'm guessing separating the flat from the point and then cutting those in half? When splitting I also assume its best to try and get the middle fat strip to stay on the flat side?
Or should cut keeping flap and cap together.
I've only smoked a brisket twice and both times were full packers cut.
Thanks in advance.
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