Brisket ? fat end , thin end ?


 
A

AL. T

TVWBB Member
I got a brisket, this will be my first brisket cook. there is a fat end, and a thin kinda flat end.I had to buy the whole thing to get the 2.59 price. which end do most of you like to cook better ? and why ? I am going to use both ends sooner or later. just not sure what one to try first ? thanks again.......AL
 
thanks, but there are just 2 of us that will eat it, I was hoping to get a few meals out of this
 
I guess it would depend on what you want to prepare then. I use the flat for slices, and if I am just cooking a point I will cook it longer and shred it. Dont just cut it in half though, if you look at the cut you will see the seam where the point attached to the flat. This is where you should seperate the peices.
 
I've never cut the point and the flat apart on an uncooked packer. I'll cook a whole packer for me and my wife...but of course the FoodSaver and freezer end up with most of it.
 
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