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Thread Tools |
09-04-2011, 07:23 PM
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#1 |
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Got Wood.
Join Date: 05-13-11
Location: Longview, TX
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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?
-Nick via Tapatalk |
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09-04-2011, 07:52 PM
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#2 |
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is Blowin Smoke!
Join Date: 04-03-11
Location: Dickinson, Texas
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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.
__________________
The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook |
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09-04-2011, 07:59 PM
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#3 | |
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is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
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Quote:
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.  http://www.bbq-brethren.com/forum/sh...t=brisket+suck |
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