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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-01-2013, 03:12 PM   #16
jasonjax
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Quote:
Originally Posted by aHughJassDude View Post
If you don't see the chef chop or slice your serving how can you tell if its from the flat or burnt ends?
The texture and fat content of the point is very different than the flat. I'm sure the lines could easily be blurred, but overall the difference is usually pretty discernable.

If someone chopped up the fat cap side of some flat pieces and left some fat attached, sauced, cooked down some more to even the bark out I'm sure in some cases it would be hard to tell the difference, but under normal circumstances the two muscles are easily recognizable for what they are.
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Unread 07-01-2013, 03:58 PM   #17
HeSmellsLikeSmoke
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Very few restaurants cook brisket well enough to make any difference if it is sliced, chopped, or cut into chunks.
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Unread 07-01-2013, 04:30 PM   #18
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Guess I'm farked up anytime I have done chopped it is from the sorry Jack Sprat Flat.
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Unread 07-01-2013, 04:42 PM   #19
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Chopped if you're need it in a hurry. Sliced for presentations.

Last edited by alejay; 07-01-2013 at 04:42 PM.. Reason: typo
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Unread 07-01-2013, 04:46 PM   #20
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I think there are a few things to note here.

1. There are regions of Texas, largely in the North East where chopped brisket sandwiches are quite traditional. Most likely, it was both brisket and clod that was smoked then chopped.

2. The two major flaws of any brisket cook, overcooking and undercooking, can be adjusted by chopping. An undercooked brisket will be tough, and dry; overcooked will be falling apart and if really badly cooked, dry. By chopping the point and flat together, you can get a good product anyways.

3. The flat is finer grained and lacks marbling, the point is highly marbled and coarser in texture. Once you understand that, it is pretty easy to understand what you are eating.

4. Much like pork (and I am no Texan) a chopped brisket sandwich can be a thing of beauty. On a soft white bun, the point and flat, if properly cooked and then given a coarse chop, can be a thing of beauty.
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