Hey gang, I still here struggling with briskets. I don't know why I'm not getting it.
Pork butt, pork ribs, london broil, turkey legs, turkey wings, turkey legs, chicken, pork loin--I rock in those areas.
But dang brisket, I can't do it.
Anyway, folks with serious experience, if you didn't cook a full packer but had to choose a flat or a point, which would you choose and why?
I'm talking about brisket to slice, not pull nor burnt ends.
I'm here watching BBQ Pitmasters and have fallen in love, again with brisket.