Brisket-separating point/flat uncooked

start with it flat side down, leave about a 1/4 of fat on the back of the flat, save the rest of the fat for the burgers

Ron_L said:

Here is a great tutorial by Bigabyte...

http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket

Click to expand...

This may be the greatest tutorial ever written. If you can't get a brisket right after reading this, then you shouldn't be q'in.

Ron_L said:

Here is a great tutorial by Bigabyte...

http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket

Click to expand...

Albeit a great tutorial on brisket I missed the part about taking the point off and turning it into hamburger meat. Seriously, I did.

One tip on separating the point from the flat. Take a knife... insert it SIDEWAYS near the middle of the fat vein... it will naturally go through the other side if you cooked it right without piercing the membrane. Then run the knife DULL SIDE one way and it will HAVE to follow the looser fat to the taper point (which is where you see chris enter). Then flip the knife so the dull side goes the other way... to the point blunt end. It will also naturally avoid the meat and separate through the jelly like fat vien then STOP. From here I usually unfold it and handle the piece then.

T-Man... Practicing his goose step, in the purple variety as we speak...