TrickyDick
New member
I see these are on sale.
Was curious if anyone has tried them and care to comment. I was told they are wet aged 28 days and trimmed to 1/4" fat cap (so you're not paying for a bunch of fat however the vein of fat between the point and flat is Not trimmed.)
Can others verify? If so could be ready to go right from the box more or less. What percentage of the mass of meat versus fat? The brisket I did yesterday I totally separated and aggressively trimmed fat. I ended up with 5.75 pounds of beef on a gross weight 12.4 pound packer brisket in the wrapper - pre cooked weight.
While I'm at it, has anyone tried the Gold version compared to the black?
TD
Was curious if anyone has tried them and care to comment. I was told they are wet aged 28 days and trimmed to 1/4" fat cap (so you're not paying for a bunch of fat however the vein of fat between the point and flat is Not trimmed.)
Can others verify? If so could be ready to go right from the box more or less. What percentage of the mass of meat versus fat? The brisket I did yesterday I totally separated and aggressively trimmed fat. I ended up with 5.75 pounds of beef on a gross weight 12.4 pound packer brisket in the wrapper - pre cooked weight.
While I'm at it, has anyone tried the Gold version compared to the black?
TD