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Brisket
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jimi1234
Posts: 101
Hi,
If you are not doing a whole packer brisket, what part is better - the flat or the point?
Thanks!
Jimi1234
Comments
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I've never seen the point for sale on its own. Both are tasty....the flat is lean, so you have to be careful to not over cook it. The point is fatty, and very delicious....especially when you make burnt ends with it.
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The point has more interstitial fat, so it is usually easier to cook. I do flats with no problem; it just takes more attention to prevent drying out. Some will claim that the point is the best, flat's suck, etc. Do whatever you are more comfortable with.
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Thanks guys. I'm thinking of trying the Travis method. I will try the point - my local butcher had points in the display case the other day.
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Hey egg pretty big words being used for a forum based upon such primitive tech.
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Dave in Florida has a good method...Green egg, dead animal and alcohol. The "Boro".. TN
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pgprescott said:Hey egg pretty big words being used for a forum based upon such primitive tech.
Say waaaaaaaaht?Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
SmokeyPitt said:pgprescott said:Hey egg pretty big words being used for a forum based upon such primitive tech.
Say waaaaaaaaht?
In case the first post was for me, I think this is appropriate :
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