Hiya folks!
I am really debating whether I should separate the point from the flat on my brisket (Doing my first one in a few days). The only reason I am considering it, is the stories I am hearing of a dried out flat. It is a thinner piece of meat, so it kind of makes sense. So, if they are going to cook at different speeds, wouldn't it be better to separate them?
I really wanna hear your thoughts on this one... Cause I can't seem to make a decision. Keep bouncing back and forth on what to do.
I am really debating whether I should separate the point from the flat on my brisket (Doing my first one in a few days). The only reason I am considering it, is the stories I am hearing of a dried out flat. It is a thinner piece of meat, so it kind of makes sense. So, if they are going to cook at different speeds, wouldn't it be better to separate them?
I really wanna hear your thoughts on this one... Cause I can't seem to make a decision. Keep bouncing back and forth on what to do.
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