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Unread 07-13-2010, 06:37 PM   #1
boatnut
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Default Brisket-separating point/flat uncooked

A friend gave me a choice whole brisket from Restaurant Depot. I'd like to seperate the point from the flat and just smoke the flat. Plan to grind point into burgers. I know that a whole one , when smoked is easy to seperate as there is a line of fat between the two. Just looking at it in the cyrovac, I'm kinda lost. Any links to a pictorial??? Any probs with using point for burger?
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