Brisket Help

[yelonutz]

Here in No. Cal I can buy flats in the store for $4.50 lb. At the wholesale place they sell packers for $1.70 lb. Guess what I buy. Can any of you bros (or sisters) explain how to seperate the flat from the point? Once they are cooked I have no problem but when I try to seperate them when they are raw, they look like O.J. Has been in the kitchen. Kinds of scares the hell out the wife! Either a detailed explanation or point out something on u-tube or any other place would be greatly appreciated. Thanks, John.

 

[Norcoredneck]

Someone posted a pictorial on here a while back. Think it came from Virtual Weber site.

 

[SmokinCoyote]

I usually cook mine whole but if I seperate one about all you can do is just find the strip of fat that seperates the two halves and try to follow it with your knife as best as possible. I will pull it apart as I am cutting and if I see it getting into the meat I will adjust my knife to try to saty between the two halves. I just did a search and found this site with pictures that might help http://www.azbbqa.net/articles/brisket-trim.htm

 

[Smokin Gator]

Why do you want to seperate the two before you cook it?

 

[yelonutz]

I use the flats for Pastrami and smoke the points for burnt ends.
SmokinCoyote, that was what I needed. Thanks! John.