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Unread 01-18-2011, 12:41 PM   #11
Southern Home Boy
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Originally Posted by Homebrewed Q View Post
I guess that's what I'm trying to figure out, does it help the moistnees of the flat cooking a whole brisket.
I think so. The only issue is the fat between the point and the flat needs to be trimmed off pretty well before putting the slice in the box, but I've definitely found that my best slices come from the flat portion under the point.
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