Hi guys. I get my meat from a Danish butcher here in hong kong who is super helpful (making me sausage by hand). He is in awe of the KK and spend a lot of time discussing various smoking techniques.
I had him get me some brisket. He got me some, by did he. It came wrapped in palstic and it was really big. LIke the size of a big couch cushion etc.
It was thicker, bigger and longer than briskets I used to get in Texas. In Texas I'd get a 10 pound brisket and it would be a piece of meat vaguely triangular shaped with fat cap on top but not on bottom and like 3 inches thick and if you wanted a heavier one your triangle was bigger and all the dimensions expanded.
The thing he had probably wieghed 40 pounds, not really sure so, I had them slice off a piece weighing about 10 pounds. It was about 6 inches thick. Was this a whole bow brisket or was it half of a brisket (Evidently each cow has 2?)
It seemed like it was going to be far too thick so I had them slice it in half so I had 2 pieces about 3 inches thick. Neither had a proper fat cap.
I smoked them like I would normally smoke a brisket. Came out ok but less firm than I was used to.
Question is I suppose, what was the piece he brought out? Was that 40 pound piece of meat a "Packer Cut" brisket? (He actually wasnt there when i picked it up, his boys were and they dont speak much English)
http://www.amazingribs.com/recipes/beef ... isket.html
How do I tell him exactly what I want in butcher terms? I'm going to print out some pictures and take them to him but I thought maybe someone on here could tell me the "butcher friendly" instructions to get exactly what I want.
Maybe someone has some photos showing how to cut it etc?
Figuerd it cannot hurt to try