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One more brisket question

Ottawa_eggerOttawa_egger Posts: 236
edited 9:20PM in EggHead Forum
I was reading some of the posts here about briskets - point, flat, weight, etc. I though I had a good appreciation for the art, but now I'm wondering.[p]My brisket was 5.25 lbs, purchased weight, fully trimmed. I didn't notice any fat slab to separate the point from the flat, but I noticed one end was bigger than the chunk of meat was in a V shape, so I assume it had been cut out. However, after reading some more, it seems like everyone else that has a brisket with a point and a flat is talking 8-10 lbs, while mine was 5.25 lbs trimmed. Could it be that I got a brisket sans point? [p]Here it is on the grill (I opened the lid quickly for a snapshot) fat side down. Is that the point on the right? You can kinda see the separation point between the two parts.[p]<a href="http://photobucket.com"; target="_blank">IMG_0234.jpg[p]Ottawa_egger

Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    burntends1.jpg
    <p />Ottawa_egger,
    Looks to me like you have a point on there. Looks like if you lift in the middle, you should be able to see where to seperate.
    I love burnt ends.[p]Mike

  • thirdeyethirdeye Posts: 7,428
    f934c3a3.jpg
    <p />Ottawa_egger,[p]From your picture, I can't say for sure about your brisket having a point, but a whole brisket weighing only five pounds is rare. Here are a couple of pictures of an eight or nine pounder to compare. The point will be noticeably fatty. Sometimes fattier than on a bigger brisket.[p]7c153180.jpg[p]
    7a197117.jpg[p]76361a43.jpg[p]~thirdeye~[p]PS to answer your question about coolering; yes to both.[p]

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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