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Unread 08-06-2006, 07:40 PM   #1
The_Kapn
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Default Brisket anatomy- point vs flat

I don't know if anyone is interested or not, but:
I was slicing brisket for Jerky today and decided one slice would be a great visual aid.
I think (hope) most of us agree the point tastes better, but takes longer to fully cook up, than the flat.
Here is why.
The flat is really lean compared to the well marbled point.
World of difference.
Sometimes it help to see "inside" the meat

FWIW

TIM
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File Type: jpg brisket slice-raw.jpg (53.9 KB, 159 views)
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Unread 08-06-2006, 07:59 PM   #2
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..... whew! ... spoiled my appetite for the chopped point I have in the freezer. From now on I'll think about the 'flat' (Dr. Evil) and the 'point' (Fat Bastard).

..... back to the margaritas!
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Unread 08-06-2006, 08:19 PM   #3
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Quote:
Originally Posted by Q_Egg
..... whew! ... spoiled my appetite for the chopped point I have in the freezer. From now on I'll think about the 'flat' (Dr. Evil) and the 'point' (Fat Bastard).

..... back to the margaritas!
Q, you missed the "point". Fat is GOOD if you cook it right
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Unread 08-07-2006, 10:15 AM   #4
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Sometimes pictures ARE worth a thousand words, Tim. Great visual aid.
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Unread 08-07-2006, 11:02 AM   #5
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It's really a matter of personal choice.
Personally I think the point rocks. It's like the "candy" of beef.

I have some customers who ask for their meat lean, while some want it "Fatty"

If no preference is made, they get a little of both worlds.
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Unread 08-07-2006, 11:25 AM   #6
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Great pic. A lot of flavor in those little pockets.
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Unread 08-07-2006, 12:43 PM   #7
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Great pic Tim.
It also shows how much "fudge room" you have if you want to separate the flat and point yourself, before cooking. Keep cutting into that layer of fat and you can't hurt anything.
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Unread 08-07-2006, 12:46 PM   #8
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Quote from the immortal Caddyshack

(Spalding) - " Are you going to eat your fat?"
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