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Gooey1
Posts: 96
Ski season is finally over and now I can spend some time with the Egg. In an effort to get my forum participation up so that I can participate in the rub exchange, I have decided to step up my cooking. I bought this today and have no idea what it is. Of course it is a brisket but is it a flat or point? Once I can figure that out I will search the forum on how to cook it ( unless the answer is provided here) and share the experience. I am truly a beginner when it comes to this cut but if you guys would be so kind as to point me in the right direction I'm sure i will have fun!
"Sometimes you eat the bear and sometimes............. Well, he eats you"
Comments
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Looks like a flat from right here. A whole brisket will generally run 4.5 to 7Kg
Steve
Caledon, ON
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Ok. Thanks. I will treat it as such."Sometimes you eat the bear and sometimes............. Well, he eats you"
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It's actually what most would call the point but it has a lot of both muscles. It's the best part of a brisket (the fat part with both flat/point muscles) with the thin part of the flat trimmed off.Keepin' It Weird in The ATX FBTX
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If you look at the part that is touching the back of your car seat, in the 2nd pic you should see a little ribbon of fat separating the 2 muscles. If you see that, you have "the point" of a whole brisket. This is good.Keepin' It Weird in The ATX FBTX
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It goes from about 4 inches thick on the label side to about an inch thick on the opposite side of the label. The grain seems to run the same all the way through."Sometimes you eat the bear and sometimes............. Well, he eats you"
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Molly
Colorado Springs
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