Using asharp knife, cut through that thick vein of fat to separate the two pieces. Some people find that scraping the excess fat from the flat section first helps to reveal the vein of fat between the two sections more clearly; I don’t recommend that you do this. You’ve worked too ...
Taking a packer brisket in hand, Dr. Griffin placed it on top of the chest area of the carcass to show students where the brisket lives. He then showed a video in which a bone-in brisket is cut from the carcass, then the bones are removed to render the whole brisket we know. An i...