Quote:
Originally Posted by NorthwestBBQ
Nice SD vid but you didn't cut off the point (deckle) right, you way over cut into the flat.
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I lay the knife into the fat and cut PERFECTLY through it separating the flat and point. It may look like I am cutting into the meat but I am not. Realize these briskets sit at 160 - 165 for 8 hours so the fat in between them is mostly melted away, leaving jelly and water.