B
barbefunkoramaque
Guest
In West Texas joints, there is an precise angle you can slice without unbooking the point and the flat, that gets as close to against the grain on both pieces. Then the eater can chose to defat or not themselves.
I normally don't get that down until I have done and flipped and studied about 12 briskets in a row. Roy Perez can do it in his sleep.
Originally, you never unbooked a brisket.
I normally don't get that down until I have done and flipped and studied about 12 briskets in a row. Roy Perez can do it in his sleep.
Originally, you never unbooked a brisket.
The best brisket advice I ever got was "Brisket is a journey. You'll know when you get there." Helped me a ton.
Looks like you did a fine job on yours.
One point to make, in your pic (the one barbefunkoramque used) you can see that the grain of the point (top) and flat (bottom) run in different directions. Before slicing (sometimes before cooking) I seperate them so I can cut both pieces across the grain.