Help ID this "Brisket" Cut

[Lawrence M.]

Hello, My buddy made this today for his 4th of july bbq. What is it? It looks like a Tri-tip on top of a Brisket. There is a thick fat layer in between which separated after resting very easily. It was tasty nonetheless! Thanks!

 

[Vincent Carrocci]

It has to be a chunk of the point muscle.

 

[Chris Allingham]

I think that's just a chunk of brisket, with the point section on top and flat section on the bottom, separated by the usual layer of fat. No?

Regards,
Chris

 

[Dave O'Brien]

Yup, it's called the POINT, it is 1 part of 2. There is the flat and the point.....

You make great BURNT ENDS with the Point, and the slices with the flat......

 

[Lawrence M.]

You guys are right! Thanks for clearing that up. This article and esp pic 18 was also immensely helpful: http://virtualweberbullet.com/brisketselect.html For some reason I thought that the Brisket was just the flat since that's how its usually served where I've had it. To make things more complicated, I thought tri-tip was the end of a brisket. D'Oh!

 

[Wolgast]

What they said. Here is a link to a free photo edit program. Its easy to use and easy to resize the pics.(to the most used formats)

http://www.irfanview.com/main_download_engl.htm

Ctrl+R is an easy way of doing it. Ctrl+s to save it. Then you are good to go

Great Bark BTW!