Originally Posted by The_Kapn
And you did it without talking down to folks.
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!
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.
KCBS - CBJ
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