One more brisket question

Ottawa_egger · May 2007

I was reading some of the posts here about briskets - point, flat, weight, etc. I though I had a good appreciation for the art, but now I'm wondering.[p]My brisket was 5.25 lbs, purchased weight, fully trimmed. I didn't notice any fat slab to separate the point from the flat, but I noticed one end was bigger than the chunk of meat was in a V shape, so I assume it had been cut out. However, after reading some more, it seems like everyone else that has a brisket with a point and a flat is talking 8-10 lbs, while mine was 5.25 lbs trimmed. Could it be that I got a brisket sans point? [p]Here it is on the grill (I opened the lid quickly for a snapshot) fat side down. Is that the point on the right? You can kinda see the separation point between the two parts.[p]<a href="http://photobucket.com" target="_blank">[p]Ottawa_egger

Car Wash Mike · May 2007

<p />Ottawa_egger,
Looks to me like you have a point on there. Looks like if you lift in the middle, you should be able to see where to seperate.
I love burnt ends.[p]Mike

thirdeye · May 2007

<p />Ottawa_egger,[p]From your picture, I can't say for sure about your brisket having a point, but a whole brisket weighing only five pounds is rare. Here are a couple of pictures of an eight or nine pounder to compare. The point will be noticeably fatty. Sometimes fattier than on a bigger brisket.[p][p]
[p][p]~thirdeye~[p]PS to answer your question about coolering; yes to both.[p]

One more brisket question

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