Trying my first brisket tomorrow on my Mak 2. This is one I've been wanting to do since I got it, but just haven't had the time. Also my first time injecting. I got it injected and salted tonight. Big Bad Beef rub is made and ready to go.
I was able to find a Point Cut at Safeway the other day.
Looks like a nicely trimmed piece of meat to me. I did no trimming.
One odd thing though. When I was injecting it, I noticed that it's still two pieces with a fat layer in between:
I thought the "point" was one piece of meat. Is this really like the top of the flat and bottom of a point? And how do I deal with it? Should I cut it into two pieces and cook them separately? There's not that much holding them together.
I was able to find a Point Cut at Safeway the other day.
Looks like a nicely trimmed piece of meat to me. I did no trimming.
One odd thing though. When I was injecting it, I noticed that it's still two pieces with a fat layer in between:
I thought the "point" was one piece of meat. Is this really like the top of the flat and bottom of a point? And how do I deal with it? Should I cut it into two pieces and cook them separately? There's not that much holding them together.
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