Performer Brisket
- Thread starter Larry Wolfe
- Start date
Don Cash
TVWBB Gold Member
I agree with Jim, that looks SPECTACULAR!
I have a question. Why did you separate the point from the flat? I've only ever done flats with mixed results and most of the "experts" on here recommend getting a whole packer so that the point "bastes" the flat while cooking. Doesn't seem necessary after seeing that beautiful piece of meat!
I have a question. Why did you separate the point from the flat? I've only ever done flats with mixed results and most of the "experts" on here recommend getting a whole packer so that the point "bastes" the flat while cooking. Doesn't seem necessary after seeing that beautiful piece of meat!
Larry Wolfe
Closed Account
At some point (no pun intended) the brisket will have to be separated in order too fully cook both portions of the muscle, until tender. The point takes longer than the flat, so I separate in the beginning because #1-It's easier than fooling with a hot piece of meat and #2- you get more bark coverage on the flat.