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separating the brisket

 
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-olllllllo-
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Joined: 12 Jul 2010
Posts: 114

PostPosted: Thu May 19 16 9:35 am    Post subject: separating the brisket Reply with quote

just for opinions and why.

why do some feel the need to separate the flat and the point "before" cooking?

just flipped through (couldn't watch) a video on youtube of a guy doing "competition brisket".

now, im of the opinion that I freakin like the moist slice when they are kept together. delicious. now I understand that somebody wants more burnt ends. but the whole dadgummed point??? seems a bit extreme.

color me a dumb canuck, but it seems to me the burnt ends originate from what otherwise may be wasted by some who do not enjoy the fuller flavor of it. that or putting it cut up in beans.

maybe everyone was bein polite, but on my first brisket they were chompin on the ends while I was slicing, but there was still a few leftover for an awesome wrap the next day woohoo. they hit the slices hard at the table. specifically the moist end.

whatever your opinion, maybe ya'll can teach a dumb canuck something, lol.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Thu May 19 16 10:19 am    Post subject: Reply with quote

Briskets can be hard to cook well as whole unit, with the structure differences between the point and the flat, it is more work than some folks can work with, and get a successful cook, either the flat is right and the point is under cooked, or the flat is overcooked and the point is just getting there. Or truth be told both flat and point are under cooked or over cooked.

There are more ways to cook a brisket than shave a cat, some methods are always successful, (like knocking the cat out first)!
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