Ask if he knows what a full packer is. I say no trim, obviously you don't want part of the sternum. Just get as much of it as you can get. Then you can trim down any excess fat to 1/4-1/8" thick.
I just trimmed 2 to cook tomorrow. Full packers, after the excess fat was trimmed, I had 72% of what I started with, by weight.
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How to choose brisket
Hi there,
In New Zealand, BBQ brisket is not a common thing at all. My butcher obviously does know what brisket is, but, they seem to cut it really thin, maybe 1 and a half inches thick.
I want to do my first brisket on my Weber and am not sure how to explain to him how I want it cut etc. He also asked if I want it trimmed and I am not sure if I should or not.
If you were to explain to someone how you want brisket, what would you say? They butcher on site and I can request it cut however I want. What are your suggestions?
Cheers,
CP.
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