Originally Posted by NorthwestBBQ
Nice SD vid but you didn't cut off the point (deckle) right, you way over cut into the flat.
I lay the knife into the fat and cut PERFECTLY through it separating the flat and point. It may look like I am cutting into the meat but I am not. Realize these briskets sit at 160 - 165 for 8 hours so the fat in between them is mostly melted away, leaving jelly and water.