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Beef Brisket

I have been thinking about beef brisket for several weeks now. I picked up a whole brisket from the nice folks at Tucker Meat Market. Before cooking came butchering.
A full brisket has two main pieces: the point and the flat. The point is juicier. In many cases, the meat labeled as brisket is only the flat. I was lucky to get one with both pieces. I wanted to try to butcher the meat; I could save the point for another dish. The flat was probably six or seven pounds, so I wasn’t likely to starve.
I was guided in my efforts to separate the point and flat were guided by this video. I don’t think that I fully succeeded. The seam between the point and flat wasn’t as clear to me in the flesh as it seemed in the video. But I did manage to get something off which I vacuum packed and put in the freezer. Once I finish off this meat, which will take awhile, perhaps I can try another brisket. Here is an interesting blog post that I found after the fact.
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