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Old 03-01-2010, 08:38 AM   #17
Babbling Farker
Join Date: 11-11-07
Location: Gone

Originally Posted by NorthwestBBQ View Post
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.
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