My first time doing brisket, I bought a generic brisket from a chain grocery store. Turned out wonderfully. I followed the guide on this site to figure out what was the point/flat and trim some fat.
I've moved to buying my ribs from a local butcher and thought I would do the same with my brisket, but when I get brisket from them, I'm very confused at what I'm looking at. I can't tell what is what. They hang their beef for 14 days before breaking down, instead of wet aging. I'm not sure if that has something to do with it or what.
The first brisket I got from them I thought was pretty small and they didn't give me the point. So when I ordered my second and asked for them to leave the point on, I got a whopping 22.5 lb bundle of beef. Yet again, I'm confused at what I'm looking at here. Can you help point out what I'm looking at and what I should do to trim (if anything)?
In the pictures, I've done some cutting away of age color and rough spots.
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