Post by BBQ Butcher on Jan 19, 2007 9:08:25 GMT -5
I see a lot of Cry-o-vac wrapped brisket in stores. However they look very fat and are called a full packaged briskit. My question is; are they worth buying and do they include both the point and flat briskit. If so, how can it best be trimed for smoking
Those cry-o-vac'ed briskets are commonly know as "Packer Trim" or "whole untrimmed brisket". Yes, they contain both the 'point' and the 'flat'.
I prefer to trim down the fat to about ¼" thickness. This way, after smoking, you will not trim away any of the tasty bark on the meat. Cook it fat side up at 250° for approx 1.5 hrs a pound.
here are a couple of tutorials on trimming a brisket