BriGreentea
Knows what a fatty is.
- Joined
- Jun 10, 2012
- Location
- Fort...
I've been watching quite a few videos on brisket slicing on youtube and noticed almost everyone is slicing the flat at in angle opposed to slicing the flat in straight pieces. is the reason being because you will have perfect slices of the flat until you reach the deckle part before the point and then rotate it to cut across the grain on the point?
I've always been cutting the packer in straight pieces all the way including the point. I'm more interested in doing it right and wanting to try some cube and burnt ends also. I noticed a couple videos when then get to the point rotate it 90 degrees and cut in in half. Anyone know why?
Last question what would happen if you took the brisket off the smoker when it's done, cut off the point only, rest the flat and make the point into cubes into a pan for sauced burnt ends? Then when done take out the flat after resting and slice it. Or would that screw up the flat doing that?
Thanks.
I've always been cutting the packer in straight pieces all the way including the point. I'm more interested in doing it right and wanting to try some cube and burnt ends also. I noticed a couple videos when then get to the point rotate it 90 degrees and cut in in half. Anyone know why?
Last question what would happen if you took the brisket off the smoker when it's done, cut off the point only, rest the flat and make the point into cubes into a pan for sauced burnt ends? Then when done take out the flat after resting and slice it. Or would that screw up the flat doing that?
Thanks.
