Recent content by willyallthewei

I have never seen a peanut butter soft flat.. Do you know of a video of a brisket where the flat was extremely soft? I've never seen it anywhere.

It has been years since I ate at Franklins and I maybe wrong but I don't think they served us any flat only pieces, what they did serve fell apart like butter but I think it was the thicker Point/Flat combination parts and it was absolutely full of "rendered" fat and beef tallow like you said!

I am a new member who has been cooking all my life and got into smoking briskets recently. I understand the science behind why Briskets should be tender, the point muscle is full of collagen which, at a certain temperature (just north of 150 degrees) starts to break down slowly and, with the...