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Old 05-09-2008, 04:33 PM   #11
Kevin Garceau
On the road to being a farker
Join Date: 03-22-08
Location: Mauston, Wi

OK...Im still trying to figure out what burnt ends are. - I know rookie mod

I just purchased a fresh briskette. Im thinking I understand the difference of the flat and the point. As there was a large diagnol piece of fat/connective tissue between the two, about 2/3s of the way through on a slat before it got to the point of the meat.

I left it intact should I have sperated it?

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