View Single Post
Old 07-13-2010, 06:37 PM   #1
is One Chatty Farker
boatnut's Avatar
Join Date: 03-22-05
Location: Ohio
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?

GOSM smoker (gas)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM

I'd rather have a bottle in front of me then a frontal lobotomy
boatnut is offline   Reply With Quote