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Old 11-30-2004, 03:16 AM   #22
Grand Poobah and Site Admin
BBQchef33's Avatar
Join Date: 08-11-03
Location: Long Island, NY

that looks good.. specially since my brisket from this weekend is all gone.

Guess we needs to tell ya how to slice thru nose and point huh? 2 more seperate grains in those sections that ya need to rotate away from the flat to slice. I f you seperated the flat,(looks like ya did) its easy to go 90 degreees off it to slice across the grain on the nose,

but if ya didnt, ya have to start angling in as you get closer to the back of the flat so you can cut across the grain on the nose and point and still be against the grain on th flat.
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