Jonas-Switzerland
TVWBB Member
Some have seen my post about wanting to cook a brisket for my dad, and how hard it is for me to get the right cut
(Had talked to a nice butcher, and used the german terminology I googled. He said: "Oh, yeah I get it. The cut with the big bones inside. That's the brisket isn't it?")
I finally found a brisket. This is going to be my "training brisket" for a neighborhood gathering. But my brisket came pre-trimmed... Which would be the "meat" side?
Side A:
![IMG_20240814_200631.jpg IMG_20240814_200631.jpg](https://tvwbb.com/data/attachments/97/97981-719913cb374b5bb0125a81910c3ee5b8.jpg?hash=jxpV_ICzWD)
Side B:
![IMG_20240814_200621.jpg IMG_20240814_200621.jpg](https://tvwbb.com/data/attachments/97/97980-5672047293c789a1cdf814bf670a2dee.jpg?hash=1wa7K_XtHF)
I guess it is side B. Even though it has more fat on it, it has a visible "hump" from the point muscle. Side A is "flat"
If so, I do not have a layer of fat which protects the meat.
And as a side note, I also got another chuck piece, which I plan to do pulled beef with. It has a nice layer of fat. Do you trim it, or leave it on?![IMG_20240814_203132.jpg IMG_20240814_203132.jpg](https://tvwbb.com/data/attachments/97/97982-b856dab7551ee6d5d7e374a7c4ee860c.jpg?hash=Z9lJte6qEz)
(Had talked to a nice butcher, and used the german terminology I googled. He said: "Oh, yeah I get it. The cut with the big bones inside. That's the brisket isn't it?")
I finally found a brisket. This is going to be my "training brisket" for a neighborhood gathering. But my brisket came pre-trimmed... Which would be the "meat" side?
Side A:
![IMG_20240814_200631.jpg IMG_20240814_200631.jpg](https://tvwbb.com/data/attachments/97/97981-719913cb374b5bb0125a81910c3ee5b8.jpg?hash=jxpV_ICzWD)
Side B:
![IMG_20240814_200621.jpg IMG_20240814_200621.jpg](https://tvwbb.com/data/attachments/97/97980-5672047293c789a1cdf814bf670a2dee.jpg?hash=1wa7K_XtHF)
I guess it is side B. Even though it has more fat on it, it has a visible "hump" from the point muscle. Side A is "flat"
If so, I do not have a layer of fat which protects the meat.
And as a side note, I also got another chuck piece, which I plan to do pulled beef with. It has a nice layer of fat. Do you trim it, or leave it on?
![IMG_20240814_203132.jpg IMG_20240814_203132.jpg](https://tvwbb.com/data/attachments/97/97982-b856dab7551ee6d5d7e374a7c4ee860c.jpg?hash=Z9lJte6qEz)