E Brunner
TVWBB Member
My wife and I picked up our 1/4 cow a couple weeks ago, I was very excited to get my hands on the brisket. That is until I unwrapped it and saw that the butcher had completely removed the fat cap.It's around 5-6 lb flat, I have never cooked a brisket without the cap. Does anyone have any pointers on this? My preferred method is low and slow.