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Old 08-06-2006, 08:40 PM   #1
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Join Date: 04-08-04
Location: Marianna, FL
Default Brisket anatomy- point vs flat

I don't know if anyone is interested or not, but:
I was slicing brisket for Jerky today and decided one slice would be a great visual aid.
I think (hope) most of us agree the point tastes better, but takes longer to fully cook up, than the flat.
Here is why.
The flat is really lean compared to the well marbled point.
World of difference.
Sometimes it help to see "inside" the meat


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File Type: jpg brisket slice-raw.jpg (53.9 KB, 162 views)
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