Sunday brisket!

[jimmyinsd]

beautiful looking briskie! and I always serve the flat to my family first... the point is reserved for the chef...

 

[natej]

Isn't she gorgeous! (in my best down under accent). I love the points but don't run across them by themselves too much. I talked to the butcher at one of my local grocery stores and most of the briskets are sold in their cryovac packs as whole packers and a few are separated and the flats are sold and the points are used for ground meat and sometimes sold separately.

What part of Victoria are you located? I've been to Melbourne. Had a blast.

Also, what kind of wood is available and what do you use?

Thanks my friend! Oh really? Such a shame the just grind the points! I usually use redgum splits or ironbark as its easy to get where I am

I live in geelong its about 50 minutes drive from Melbourne city

 

[SmokyMose]

Beautiful!
Like others have said, If you want point around here, you have to get the whole packer. So many folks talk about cooking brisket, and you ask if it was point or flat and get a blank look...
Most of the time, when I smoke a brisket, I cut off the flat for corned beef or Pastrami and just smoke the point!

“Like”!

 

[zerowin]

That's a helluva good looking piece of beef!

 

[natej]

Beautiful!
Like others have said, If you want point around here, you have to get the whole packer. So many folks talk about cooking brisket, and you ask if it was point or flat and get a blank look...
Most of the time, when I smoke a brisket, I cut off the flat for corned beef or Pastrami and just smoke the point!

“Like”!

Oh I know the look!.and then say oh no it wasn', those it was a brisket..o_O :confused: haha!

Oooo yeah love pastrami!

That's a helluva good looking piece of beef!

Thanks mate!