Craig Duncan
New member
Sorry, this has probably been discussed already, but I appreciate the direct advice.
I just got back from my butcher and the only brisket he can get now is pre-cut into slabs about 6 inches wide with the bone in. They look like giant ribs. I assume this is the flat only. Basically one brisket comes in a cryovac cut into 2-3 slabs. Total weight with bones in is about 5.5 Kg (12 lbs)
Any tips on cooking these with bone in or out? I am a thinking that if I bone them they will cook a bit faster than a whole point, and if I leave the bones in, they might cook well standing on their sides like ribs.
Thanks for any suggestions.
I just got back from my butcher and the only brisket he can get now is pre-cut into slabs about 6 inches wide with the bone in. They look like giant ribs. I assume this is the flat only. Basically one brisket comes in a cryovac cut into 2-3 slabs. Total weight with bones in is about 5.5 Kg (12 lbs)
Any tips on cooking these with bone in or out? I am a thinking that if I bone them they will cook a bit faster than a whole point, and if I leave the bones in, they might cook well standing on their sides like ribs.
Thanks for any suggestions.