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Old 06-29-2010, 11:06 PM   #1
Stevesonfire!
On the road to being a farker
 
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Join Date: 06-14-10
Location: Pekin IN
Question Brisket anatomy 101

Since I finished my smoker this past winter, I've cooked a hand full of briskets....some good, some well,,,,not so much.
While I'm honing my skills though, I'd like for someone to post a pic of a brisket and explain to me what is considered the "flat" and "point". I think I know, but not sure.
I've noticed that the thick end has a layer of fat about half way through it and the other end seems to be,,,,,well flat. But what is considered the "point"?
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