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Rolled Brisket

Wanted to do burnt ends for tonight's party and could only find small flats.  I finally tried one of the local grocery chains and asked the butcher what he had in back.  The only thing he had was a huge, 20 pound packer.  I didn't need anything that big, and he had no problem cutting it in half, once I told him I wanted the point half.  I ended up with over 11 pounds of point, with a small piece of flat still attached.  I trimmed off all the hard fat and separated the small piece of flat, then tied it back on and tied up the whole thing. Ended up with enough flat for a couple of sandwiches, and some fantastic burnt ends. Some additional pics under the Name That Roast thread.  Never cooked a rolled brisket before, but it turned out great.




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It's not a science, it's an art. And it's flawed.
- Camp Hill, PA

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