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??
Arrgh....Brisket help
- Thread starter ismoke
- Start date
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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..
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..
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.
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.
scubadoo97
Smoking Fanatic
- Mar 12, 2009
- 14,477
- 58
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.
tn_bbq
Smoking Fanatic
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!
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