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Brisket fat up or down? - Page 4

post #61 of 62
Quote:
Originally Posted by outspoken View Post

Quote:
Originally Posted by dirtsailor2003 View Post
 

4 pounds and triangular sounds more like the point. Which is commonly used for burnt ends, and will have a higher marbling than the flat. The flat is typically more rectangular in shape and leaner. When connected to the point you have a packer. The weight of a packer would be in the 15+ pound range.

 

This is one of the est brisket posts ever posted here:

 

http://www.smokingmeatforums.com/t/118043/the-secret-to-good-sliced-brisket-defies-conventional-wisdom

 

That makes a lot of sense. Yes, it is highly marbled.

 

Does that mean I'm going to be doing something entirely different from what's been posted here as this thread... ok I see n the thread you've posted around page 5 they start talking about separating the flat from the point.


I think you'll smoke the point the same as the flat. It's funny cause I just saw a rerun of pitmasters in Kansas city and they had to cook a point brisket. It seems typical that you'll be making burnt ends out of that and would have a tough time getting nice slices due to the higher fat content.
post #62 of 62

Here are some photos as promised...

 

 

 

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