The Brisket Chronicles - Part III
In Leanza' thread, (http://www.bbq-brethren.com/forum/sh...ad.php?t=70609
) someone asked how you know where to split the flat from the point so I did a little pictorial showing how I trim the brisket so the split is visible.
Here is the fat that needs to be removed:
And on the other side...
And here is the brisket after it's been trimmed...
Let me know if this is helpful.
Wait! Bigmista wrote a cookbook?
Then burn the entire ram on the altar. It is a burnt offering
to the LORD, a pleasing aroma, a food offering presented to the LORD.
God loves BBQ!
Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.