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Halfing a beef brisket

post #1 of 4
Thread Starter 
Good evening all. I picked up a 14.23# brisket from my grocer today. That was the smallest they had. The others in have done have been on the 5# mark. Is it a terrible idea to trim the fat off this one and then half it so I can have 2 or would it be a huge waste of good meat?
post #2 of 4
It's done all the time. Trim the fat and then separate the flat from the point.
post #3 of 4
Thread Starter 

Well after trimming the fat from this one I am left with around 10#. That should work ok for the weekend and whatever might be left will make some great chili.     :drool 

 

Really worth buying it like that, 2.86 per lb vs 7.99 per lb

post #4 of 4
I've always read that the flat and the point are better if cooked together. Which is what I do. I have thought that if I could only find a big brisket that I would cut it in half lengthwise, ending up with two pieces with both the point and flat. Is there a reason that wouldn't be the way to go???
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