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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-15-2010, 09:01 AM   #16
On the road to being a farker
Join Date: 07-12-10
Location: New York

Landarc - you said the point is what you cook brisket for that you slice it. How exactly do you slice it? I've braised briskets a few times in the oven, and one time the butcher I bought from didn't really know what he was doing. I think I got some strange cut that was at least part of the point. The thing was full of huge chunks of fat and some veins too. Do you just slice and serve it as you would the flat? Or do you have a different way to carve it?
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Old 07-15-2010, 09:46 AM   #17
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA

Huge chunks of fat does not sound right. The brisket is an odd shaped hunk of meat, similar in structure to the flat, but, with more intramuscular fat (not in chunks though). I cook the packer whole, trimmed of most surface fat. Then separate for cutting, as the point grain runs at an angle to the flat, and you want to cut across the grain. Serve it same as the flat.

Some folks will chunk it up into 1" chunks and add it back into a pan with some BBQ sauce and let it braise down into burnt ends. This is some good stuff as well.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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