Had a decent sized choice packer in the fridge...WAS planning on having grandkids over on Sunday- but one of the granddaughters came down with the covid that's making the rounds. That just left 3 of us... with way too much meat.
Decided to separate the muscles and just cook the flat- freezing the point for another day. Never did this before... and never really studied up on it.
Probably shooting myself in the foot- but I'm cooking it just like I would a whole packer- not changing it up - except watching it a bit closer since it's only a few pounds. No injections, no braising liquid... just relying on blind faith and dumb luck.
Planning on brisket tacos- and if it turns out dry, my fall-back plan is chili.
Decided to separate the muscles and just cook the flat- freezing the point for another day. Never did this before... and never really studied up on it.
Probably shooting myself in the foot- but I'm cooking it just like I would a whole packer- not changing it up - except watching it a bit closer since it's only a few pounds. No injections, no braising liquid... just relying on blind faith and dumb luck.
Planning on brisket tacos- and if it turns out dry, my fall-back plan is chili.
