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?
GOSM smoker (gas)
Weber Gasser (2)
I'd rather have a bottle in front of me then a frontal lobotomy