Originally Posted by nucornhusker
The juiciness looks dead on, Buccs. It looks better than most peoples' first I'd venture to guess.
Great to hear these comments, really boosts your confidence.
More info from a newbie.
I trimmed the point and cut out the fat and gristle.
The point nibbles were softer and more tender than the brisket flat???
Is that normal?
Was my assumption wrong?
I kept thinking maybe I cut a tough piece last night, or else the "rest" period has seen it really soften...