Brisket fat up or down?

outspoken said:

dirtsailor2003 said:

 
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/...ood-sliced-brisket-defies-conventional-wisdom

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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.

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