I buy brisket from a local butcher shop and they have pretty decent prices but my brisket has a lot of fat in the middle like it's sandwiched between 2 pieces of meat. Is this the point and flat? Should I separate the 2 pieces of meat? If not how do I render the fat out so all I have is a nice tender piece of meat without the chewy fat? Still low and slow until it reaches 200 IT?
post #1 of 6
8/16/16 at 11:35am