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Arrgh....Brisket help

post #1 of 11
Thread Starter 
I'm having trouble locating which section of this brisket is the flat, vs. the point. I heard that you can tell by looking for the grain to run perpendicular on the point to the flat, but I'm having some troubles....help??

post #2 of 11
That looks like the flat you have there my friend.
post #3 of 11
The whole thing is the flat. The clod has already been removed.
post #4 of 11
Now put a toothpick thru the center of the meat diagonally across the grain on the bottom right ( as viewed in the pic) so you can remember which way to slice it when it is done.
That is definately a flat and a well trimmed one at that. May think about panning that sucker after a few hours. If you have the ability to inject, a little beef stock wouldn't hurt either..
post #5 of 11
Thread Starter 
It's all the flat? I got it from Costco, had to ask them to get it out of the back, asked for a packer brisket. They brought this out, in it's cryo packaging. Big flat, I guess...10.5 lbs.
post #6 of 11
Thread Starter 
This is the bottom of the brisket. I thought I had read to use the grain to go by for telling the difference...lol, I guess I should have mentioned that...the fat cap is on the bottom in this pic.
post #7 of 11
Well then, flip that baby over and we'll tell you if there is a point attached
post #8 of 11
Like scuba said you have the bottom there. You need to flip it and thats the top and the point should be on the left side of the piece of meat. If you take the meat as pictured and just roll it over. There should be a line of fat inbetween the two pieces of meat. The point will not be really big either.
post #9 of 11
As the others have stated, I'm not sure that you have a point on that piece of meat.
post #10 of 11
Thread Starter 
Ok, guys, sorry, I didn't have time to check this since my last post. After I had cooked it, it actually was a little more clear which was which. I was cooking for the Super Bowl, and didn't have enough time to make the burnt ends like I wanted to anyways. I just chopped them up like I was doing burnt ends, and served it chopped and sliced. Went over great! Sorry no pics, I was rushed, but it was great!
post #11 of 11
no pic.??? It never happen........
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