Vein/Artery in packer brisket?

PlanoPokes79

Saw this on another BBQ forum and thought it was of interest, I have seen most of the time and will take a photo on the next brisket cook. Anybody else ever notice it?
"When you cook a whole brisket, there is a vein that shows its nasty self when you separate the point from the flat. I always cut it out, because the last thing that I or anyone in my family wants to see is a big, nasty partial vein going into one's mouth!! My question is this: Is there a quick and simple way to remove the vein, or, do you all just take the knife and keep cutting until you no longer have any vein remaining?"

dhuffjr

I remove them when trimming. I do so on butts too. I'd remove it if I see it when separating the point and flat too for that matter....or when pulling the butt.

To me it is not the end of the world whether you do it before or after. It is whether or not you soaked your wood chips or not, or (gasp) used chunks that really matters. :woohoo: