New member here. We recently moved to France from the US and I plan to celebrate the arrival of our Green Egg with a smoked brisket. These have to be special ordered from the butcher as Brisket isn't cut / packaged and sold here like in the US. I got my 16lb "brisket" today and from what I can tell they've given me ribs attached to the fat cap. See pictures.
I'd love to have some advice here on both identifying what exactly I've bought, but more importantly, whether it would be a good idea to separate the ribs from the brisket. I would guess the advantage of separating the two would be more predictable cook time and more surface area of crust. Possible advantage of not separating would be keeping in all the moisture from that fat cap?
Thanks in advance for any input. Regardless, it looks like lovely meat.
Ben
I'd love to have some advice here on both identifying what exactly I've bought, but more importantly, whether it would be a good idea to separate the ribs from the brisket. I would guess the advantage of separating the two would be more predictable cook time and more surface area of crust. Possible advantage of not separating would be keeping in all the moisture from that fat cap?
Thanks in advance for any input. Regardless, it looks like lovely meat.
Ben