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Old 03-06-2009, 09:30 PM   #32
thirdeye
somebody shut me the fark up.

 
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Originally Posted by The_Kapn View Post
Chris,

Fantastic post!
And you did it without talking down to folks.
Well done!

The only thing I would add is:
I have found that when the brisket is properly done, you can take a gloved hand and seperate the point from the flat without using a knife.
It is so predicable that I can tell the finish texture from just that test. If I have to use a knife, they come out "under-done"

This stops any problems with cutting flat or point accidently and mixing them up. Each portion is clearly defined and YUMMY!

Great Job!

TIM
No chit.....great information and visuals. Since I rest the flat for 2 or 3 hours, while the point is finishing out on the pit, I generally use the back side of a knife when separating the point. This keeps the moisture loss to a minimum.
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