I still haven't been brave enough to fork out the dough for a high-quality packer. I'm doing my second hunk of brisket this weekend. It's about 3.5 pounds Angus.
Anyway... it was interesting the way it was butchered. The butcher didn't have a hunk of point (HOP), but he had a hunk where there was some point overlaying the flat. So, I've dubbed it HOPF. I know I'm going to have to be careful with this one. I am just cutting my teeth on brisket, and getting a feel for the meat. I'll be ready to do a packer here pretty soon.
Right now I'm rendering the fat I trimmed. I'm doing it at 250 degrees F. Any tips on that? I'm just winging it!
Anyway... it was interesting the way it was butchered. The butcher didn't have a hunk of point (HOP), but he had a hunk where there was some point overlaying the flat. So, I've dubbed it HOPF. I know I'm going to have to be careful with this one. I am just cutting my teeth on brisket, and getting a feel for the meat. I'll be ready to do a packer here pretty soon.
Right now I'm rendering the fat I trimmed. I'm doing it at 250 degrees F. Any tips on that? I'm just winging it!
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