Flat vs. Point

Discussion in 'Beef' started by woody, Feb 18, 2007.

  1. woody

    woody Smoke Blower

    Hey folks--

    I'm going to do my first REAL brisket (the unreal one was on the ECB and wasn't much of anything, had to pop it in the oven 'cause it wasn't reaching proper temperature so it doesn't count) tomorrow. I've looked over the trimming tips, thank you to everyone and I will be doing it fat cap down. However, I can't seem to find some kind of diagram that would show me how to differentiate between the flat and the point when it comes time to slice/ chop. Any help would be appreciated.

    Thanks!
     
  2. tonto1117

    tonto1117 Master of the Pit OTBS Member

  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    This may be the same place Woody I'm not sure, but here it is anyway.
     

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