- Joined Dec 18, 2013
I just moved to Bali where brisket supply is hard to come by. Local Brisket is really lean with little to no fat. I wanted to get a cut like back at home. After many phone calls a lot of waiting, I finally got my hands on an imported US Brisket. This thing is huge! 26 lbs! I realize I'll trim away a decent amount, but I think the largest I cooked back in Texas was maybe 18 lbs tops. How do I go about cooking this? Should I separate point from flat? That's what I'm leaning towards currently, but it seems such a shame to cut it in half!