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Silly A** Brisket Question, while we're on the topic

The Naked Whiz
The Naked Whiz Posts: 7,777
edited November -1 in EggHead Forum
You know how a flat is sort of shaped like a diamond. One point of the diamond is quite thin. May I assume that this very thin part of the brisket should be a bit dry and tough compared to the nice fat center portion? (I told you it was silly...)[p]TNW
The Naked Whiz
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Comments

  • Jester
    Jester Posts: 17
    The Naked Whiz,[p]Stands to reason but then again, what do I know? If I were using one of those metal thingies that is what I would expect.[p]I wonder though, that foil wrapping thing that was brought up in another post, that probably would rehydrate the cut somewhat.[p]Regards,
    Jester

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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    The Naked Whiz,
    That's exactly why I prefer the packer briskets, and....why, this past weekend, I cut the thin end off, simply so I could savor the thicker, more fat laden, point end. I know it's barbaric, but down here in the boonies, we often just do flats in the oven. [p]I was really surprised that there were so many folks who couldn't get packer briskets. They don't know what they're missing. They are the rule, rather than the exception, at least in my part of Texas. [p]Mike

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