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Unread 09-04-2011, 07:23 PM   #1
Got Wood.
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Default Brisket flat vs point doneness on a packer

So I've read here and there about separating the point from the packer when the flat is finished cooking and putting the point back on the pit to finish cooking. Most people I know and BBQ joints don't do that. So is the point done when the flat is done or not? When the flat is done can I slice it and the point and get tender pieces out of both muscles?

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Unread 09-04-2011, 07:52 PM   #2
Pitmaster T
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well, tell me more about this thing 'brisket.' Is that a fish or fowl? I don't like game... sort of a beef type of person.
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Unread 09-04-2011, 07:59 PM   #3
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Originally Posted by Pitmaster T View Post
well, tell me more about this thing 'brisket.' Is that a fish or fowl? I don't like game... sort of a beef type of person.

Don't fall for it Nick!

Just read this (for the next day) and you'll be fine. It's where I found my information and motivation.
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