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06-29-2010, 10:06 PM
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#1 |
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On the road to being a farker
Join Date: 06-14-10
Location: Pekin IN
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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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Hi my names Steve, I have a problem........ |
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06-29-2010, 10:10 PM
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#2 |
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is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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The point is the end of the brisket where it is a little narrower. There should be a section of fat that is between the two. The point and the flat sit on each other towards that end separated by the fat between the two. Only on a whole packer brisket. You should be able to tell because the grain goes different ways.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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06-29-2010, 10:12 PM
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#3 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Bigabyte posted a nice little tutorial on brisket 101 a while back:
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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06-29-2010, 10:15 PM
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#4 |
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On the road to being a farker
Join Date: 04-24-10
Location: New Orleans, LA
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I found this on the search feature. It is what I used to 'learn' about the same things you are asking just a few weeks ago.
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 same as above, must have done it at the same time.....and great minds are alike!
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"St. Michael the Archangel, defend us in battle!" Last edited by TactTm1; 06-29-2010 at 10:15 PM.. Reason: note |
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06-29-2010, 10:39 PM
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#5 | |
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On the road to being a farker
Join Date: 06-14-10
Location: Pekin IN
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Quote:
I think it was maybe my second brisket...(not a packer) I thought since it was smaller, it wouldn't take as long to cook  Could've resoled my boots with the thing. It went back on for a couple of more hours and was edible then, but by that time all my company had left.I love this smoking thing! 
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Hi my names Steve, I have a problem........ Last edited by Ron_L; 06-29-2010 at 11:57 PM.. |
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