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Old 03-19-2011, 02:41 AM   #6
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA

I am no brisket expert by any means, but I have started separating the point and flat before cooking. So far I am liking the results.

My thinking is that these are two very different muscles, that do not cook the same way or for the same amount of time. That being said, many great brisket cooks cook whole packers, and wouldn't consider anything else.
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