- Official Post
Ok, so I thought I'd try to cook one of Costco's monster briskets. This one was 8.5Kgs!
I quickly watched one of Franklin's videos about how to prepare the cut. Once I was actually doing it I made many mistakes which I guess are to be expected considering I'm a real brisket rookie.
The initial brisket had a few deep cuts on the underside, other than that it looked pretty much like Franklin's vids, but was incredibly fatty. I decided to cut lots of fat off it because it was mostly hard yucky looking fat. In doing so, the point and the flat almost came apart and I considered doing them separately, but I had no room due to the size of this thing. Also the point had a flap on top of it which I cut off to cook separately.
Underside:
Eleven hours later (no wrapping or any other interference):
The flap came out delish, crunchy bark, tender internal:
I can't believe I forgot to take a photo of the cut flat. Suffice to say that it was not too bad. Tender and with bark, but not as juicy as the point. Will be good in sandwiches with mayo or sauce.
This was my lunch today, brisket dog with chilean pebre on top: