Erik Tracy
TVWBB Pro
I opened the cryovac pak holding a choice brisket flat I got at Costco yesterday to trim and season for an early cook tomorrow.
It ain't exactly flat - very wide and thin (about 1/2" in thickness) at one end tapering in width but increasing in thickness at the other end(over 1" in thickness).
I'm guessing that the thin end is going to be the 'sacrificial' end by the finish to be crumbly dry.
My question - next time I'm shopping for just a flat, are the 'good' ones even in thickness end to end or is this typical?
It ain't exactly flat - very wide and thin (about 1/2" in thickness) at one end tapering in width but increasing in thickness at the other end(over 1" in thickness).
I'm guessing that the thin end is going to be the 'sacrificial' end by the finish to be crumbly dry.
My question - next time I'm shopping for just a flat, are the 'good' ones even in thickness end to end or is this typical?