- Jul 12, 2016
- 283
- 177
Good morning!! So long story short I ended up with this 10lb. half brisket from Costco where they cut off most of the flat. It was packaged fat cap down so I couldn't see it. The "shark fin" (as I will call it for lack of knowing the name of the muscle) is bigger than I have seen and I usually try to get a more consistent fat cap on my briskets. I was pretty excited to try a trim I saw by harry soo where he partially separates the point and trims all the fat from it and cooks fat cap down. Don't really see that possible now. I also thought of completely separating the point from the flat on this one but that would leave me with a very small flat. Any suggestions on what I should do in regards to trim and cook? Should I trim down the "shark fin"? Thanks in advance.
Edit: I did already do some trimming to remove the hard fat and most of the fat from the "shark fin".
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