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Separating brisket flat

 I’ve watched videos and still can’t really figure how to do this. Is that big piece mostly a flat?

LBGE, Minimax
Owensboro, Kentucky
Go Cats!


  • lkapigianlkapigian Posts: 7,099
    Can't really tell from.the picture but just follow that big fat line from front to back, looks like you hit it perpendicular vs horizontal 
    Visalia, Ca
  • Problem is I could t find a big fat line. 
    LBGE, Minimax
    Owensboro, Kentucky
    Go Cats!
  • FoghornFoghorn Posts: 8,134
    It’s a little hard to tell from the picture but it appears that you did it as well as that brisket would allow.  The big piece looks to be all one lean muscle with the fibers all running in the same direction. That would be the pectoralis major that makes up the majority of a brisket.  The other pieces look quite fatty so they likely contain portions of the pectoralis minor.  It’s fibers should have been oriented at about a 45-60 degree angle to the fibers of the pec major.  Given the pics and your comments about the lack of a fat plane I’d have to guess that this is a select brisket with relatively little fat. 

    I hope that helps - and welcome aboard. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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