There is just my wife and I in the house and she doesn't eat red meat (yes... in know, right?), so I didn't try a brisket for a long time.
I bought a brisket at Costco, a whole one, and brought it home ...clueless on what to do. So, I followed my friend's instructions:
Not bad ...just one complaint: It's FATTY, not like the brisket that I've had in restaurants!
Here's what I did:
- Trim fat cap to 1/8" or less (not the greatest job, and there are apparently RAVINES of fat going into these things)
- My friend's instructions said "Cut in half by following the line of fat that divides the two halves". Fine... uh oh, where's that line of fat again? I "think" I could sorta see a diagonal plane of fat that went from top to bottom sorta midway across the brisket, so I tried cutting the thing into two following that sloping plane of fat... no clue on whether that was right or not. One piece turned out more rectangular, and one more triangular (a flat and a point?), so I thought maybe I got it right. OPEN TO INSTRUCTION HERE - FYI!
- I vacuum packed and froze the 'flat', if that's what it was. I rubbed the 'point' (if that's what it was) with my friend's secret rub mixture, and smoked it for 4 hours in my Weber Smokey Mountain 18 using blue-bag Kingstons and lots of hickory chunks. Then splashed What's-this-here (worcestershire) sauce over it, some soy sauce, and more rub, double wrapped with heavy duty restaurant grade foil and baked (spank me) at 225 for 5 hours. When done, I vented the foil to let steam escape and let it sit for an hour ...then served (to me, alone). It turned out super tender (like 'fork tender'), very good flavor, good bark and smoke ring ...but too fatty by twice. It was squishy with so much fat in it. I think probably only 40% of the 'point' was meat is all, when counting all the fat in the fat cap that was cut off and looking at all the blobby fat marbled in the meat. Not what I expected. Maybe it was just a fatty fat fat cow that was dipping into the ice cream a bit too much?
So.... I wonder why the meat was so fatty? The bottom half of the meat was heavily marbled with fat, and chunks of fat were on the outside of the meat as well ...nothing like the firm-yet-tender brisket that I've had so many times in restaurants. Did I cut the brisket in two properly? Is the point always this fatty? If so, I'll just buy 2 flats next time and leave those fatty points for the next guy... Anyone?
Where can I find good, hopefully pictorial, instructions on how to de-fat and divide a brisket??
Thanks for all,