Brisket

jimi1234 · January 2013

Hi,

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

Thanks!

Jimi1234

Dyal_SC · January 2013

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.

Eggcelsior · January 2013

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.

jimi1234 · January 2013

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.

pgprescott · January 2013

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

henapple · January 2013

Dave in Florida has a good method...

SmokeyPitt · January 2013

pgprescott said:

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

Say waaaaaaaaht?

Eggcelsior · January 2013

SmokeyPitt said:

pgprescott said:

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 :

Brisket

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