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One more brisket question
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">[p]Ottawa_egger