Here is another hopefully useful post from KCMike on trimming a packer.
Brisket Trimming
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Thanks, Tom! Great pics w/ explanations.
Yes, Good post the pics are nice help.
Thanks Tom, but I have a question about trimming a packer and not removing the point. How much of the fat vein do you trim? Do you trim enough that there is a very deep V between the flat and Point?
Comps and home,or vending can be very different.
Many restaurant cooks just cook untrimmed.The point and flat can then be split with one motion of the knife and the fat scraped away with the back of the blade.Many comp cooks also do this.
Restaurants may serve the slice of point and flat with the fat vein between them.
I do like to take out at least a chunk of the thick wedge of fat.It will then be a little flatter,if I'm only cooking a couple packers.
Many find it faster to remove fat after cooking and they like the moisture.
Many restaurant cooks just cook untrimmed.The point and flat can then be split with one motion of the knife and the fat scraped away with the back of the blade.Many comp cooks also do this.
Restaurants may serve the slice of point and flat with the fat vein between them.
I do like to take out at least a chunk of the thick wedge of fat.It will then be a little flatter,if I'm only cooking a couple packers.
Many find it faster to remove fat after cooking and they like the moisture.