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Question on Slicing Brisket

martyj

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Joined May 25, 2016
In the past, I've always separated the point from the flat prior to cooking. I'd like to try cooking it whole this time and I'd still like to make burnt ends out of the point.Once the brisket has reached temp, do I just slice straight down and cut off the point or will there still be a distinguishable fat line that I can see and follow to separate the two?

Thanks in advance for any input
 

crankybuzzard

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You'll not only be able to separate the 2, you should be able to do so VERY easily.

Lay it down on the cutting board with the flat on the bottom, make a slice into the fat line between the flat and the point, and then lift the edge with a large fork.  At that point you should be able to remove the point from the flat with a butter knife.

You'll be glad you did it whole as well.  IMO, the point comes out much better for chopped BBQ and is very moist.
 

martyj

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Joined May 25, 2016
Thank you sir. i appreciate it greatly. The only thing that's ever held me back from cooking it whole was the fear of not being able to separate them easily.
 

sqwib

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Just did this Saturday, you can slide a spatula between the point and flat as there is fat between the two.

Whole brisket



Point



Scraping fat off of the point.



Flat cleaned up

 
Last edited:

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