- May 27, 2019
- 133
- 99
So bought this angus usda choice 10lb brisket the other day and it's going on the smoker Tomm. In the past I've bought slightly bigger ones with more defined point parts where there was the visible point overlap and deckle fat, on this one I'm not seeing that. I see there is more fat on one end and the meat composition the fibers are wider and thicker but again because I can't find a definitive place to cut I may just leave this whole. If u were to separate it just for cooking time where or wouldn't u cut it at all. And disregard those scalped spots I'm still working on my trimming without my boning knife which is coming soon.