How do you separate the point and the flat of a brisket?.
I have read where some folks cut along the fat line and separate the point meat from the flat meat. You get one piece that is just point meat and one piece that is just flat.
Others go from the bottom of the flat up to where the point meat is significant and cut across the brisket at that point. You end up with one piece that is just flat meat and one piece that is a combination of point and flat.
I have read where some folks cut along the fat line and separate the point meat from the flat meat. You get one piece that is just point meat and one piece that is just flat.
Others go from the bottom of the flat up to where the point meat is significant and cut across the brisket at that point. You end up with one piece that is just flat meat and one piece that is a combination of point and flat.
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