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Brisket

Hi,

If you are not doing a whole packer brisket, what part is better - the flat or the point?

Thanks!
Jimi1234

Comments

  • Dyal_SCDyal_SC Posts: 4,113
    I've never seen the point for sale on its own. Both are tasty....the flat is lean, so you have to be careful to not over cook it. The point is fatty, and very delicious....especially when you make burnt ends with it. :)
  • EggcelsiorEggcelsior Posts: 12,624
    The point has more interstitial fat, so it is usually easier to cook. I do flats with no problem; it just takes more attention to prevent drying out. Some will claim that the point is the best, flat's suck, etc. Do whatever you are more comfortable with.
  • jimi1234jimi1234 Posts: 101
    Thanks guys. I'm thinking of trying the Travis method. I will try the point - my local butcher had points in the display case the other day.


  • pgprescottpgprescott Posts: 5,305
    Hey egg pretty big words being used for a forum based upon such primitive tech.
  • henapplehenapple Posts: 15,577
    Dave in Florida has a good method...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SmokeyPittSmokeyPitt Posts: 8,730
    Hey egg pretty big words being used for a forum based upon such primitive tech.

    Say waaaaaaaaht?


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • EggcelsiorEggcelsior Posts: 12,624



    Hey egg pretty big words being used for a forum based upon such primitive tech.


    Say waaaaaaaaht?

    In case the first post was for me, I think this is appropriate :

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