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Discussion in 'Beef' started by hosstd, Aug 21, 2010.
remove the point before smoking or after
Up to you. I seperate when smoking a big brisket in my drum so 1. It will fit. 2. I don't have to seperate when it is piping hot. 3. I can pull the flat, wrap and rest while I leave the point in the smoker. Then i can go get the point at my leisure to do ends.
Currently I have a full packer in my Char-Griller for a comp. My char griller can handle the side and i don't want to upset the fat layer for my overnight smoke..
Take your pick, but you might want to listen to Pit 4 Brains. Don't be fooled by his avatar with his head in the barrel.
thank u guys that makes cents cause the the flat will have fat on it unlike when u buy the flat alone ,why i see it
I cut my own flats for this smoke and I couldn't be happier.Not sure what the flats weight was but I trim almost all the fat off mine as well. I know alot of guys say thats the flavor but to me it seems as if I got flavor thru and thru this time. I like paying the packer price and getting the ease of a flat without paying 2.00 dollars a pound extra.
This was my best looking flat out of this smoke.
Yup! If you pay for the trimming, you are giving them the point back and still paying for it. The point is the best part anyway.. I serve the brisky to the guests and eat the point , burnt end-style..
looks gooood tom
and thanks p 4 b