Another brisket question.

Car Wash Mike

There was some thread about seperating the point from the flat. Is there a certain place or is it guess work, as where to cut.[p]Pics would help.[p]Thanks,[p]CWM[p]

Salmon

Car Wash Mike,[p]Well, the bad new is I ain't got no pics and since I generally talk with my hands this might be confusing but I'll give it a shot. BTW, I'm assuming that you mean a cooked brisket.[p]Okay, place the brisket on your board with the point up. On one side you will see the where the fat and the flat meet. At the end of the brisket the fat kinda curves down over the brisket. [p]Take your knife and stick it in just above where the flat and fat meet (sure would be nice to have a pic here) Stick it in about 2 inches with the sharp edge toward the "flat" side of the brisket. Run your knife forward & straight along this line till it comes out. This will be about whre the point ends on top of the flat. [p]Okay, now turn your knife around and run it back the other way remembering to kinda curve down as you get to the end. At this point (in time) you can grab the point and start to pull it up. In doing so you will see the stringy fat between the point and flat. Just kinda slice away at this fat all the way across the brisket and when you're done you should have your knife in one hand and the point in the other.[p]It really would be easier if you watched someone do it.[p]Rick

sprinter

Car Wash Mike,[p]This is a pretty good tutorial on how to do what you are talking about. Hope this helps.[p]I find that its a LOT EASIER to separate the two after the brisket has cooked, or at least is 75% done anyway. You can, at that point, literaly SEE the flat and the point, slide your hand or a knife in the fat seam, and they pop right apart. Either way, hope this helps.[p]Troy
[ul][li]Brisket 101[/ul]

Car Wash Mike

sprinter,[p]Exactly what I was looking for. Thanks,[p]Mike

Car Wash Mike

Salmon,
Your description makes a lot more sense after seeing pics in sprinters link. Thanks for the detailed post.[p]Mike