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quick brisket question

Ed G.Ed G. Posts: 24
edited 8:13AM in EggHead Forum
I was in my local grocer today and noticed they had a couple of different types of briskets. One was flat cut only and the other was the usual flat and point cut.[p]Can I get a better flavored brisket with only the flat cut or should I go with the point and flat cut?[p]Thanks!


  • Nature BoyNature Boy Posts: 8,523
    Ed G.,
    IMO, the whole brisket, with point and flat, is the best.
    A brisket on the egg, given time, is heavenly. And leftovers are good too. Go for the whole chunk-o-chest. Cryovac-wrapped packer-cut briskets are best cuz you can flex them to inspect...more flexible means more tender.[p]Enjoy!
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