Flap on the "pointed side" of the brisket

Discussion in 'Beef' started by gcansmoke, Sep 29, 2014.

  1. ...i'm going to try and smoke half a brisket today, the "point" half.  After trimming away most of the fat, I have a flap of meat near the point that was attached solely by hard fat.  But after I've trimmed the fat this flap is barely hanging on.  My question: is do I just cut this portion of the brisket  and cook it separately or do I fold it back  and cook it all together?? Thx for you input in advance.

    Geoffrey
     
  2. I leave the fat on un till after I cook it. But now that you have it removed I would just fold it back. Not sure that it will matter.

    Happy smoken.

    David
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Gcansmoke , you paid good Money for that fat , use it...[​IMG]
     
  4. venture

    venture Smoking Guru OTBS Member

    I never trim a brisket before cooking it?

    Plenty of time to trim any fat later if you want to.

    As to the point?  It is not something that is simply cut vertically from the flat.

    The point, while it has a "vertical" portion also joins the flat with a diagonal "flap" like piece. A fat line will help in separating if you want to.

    Having said that, a vertical cut will separate the bulk of the point from the flat if you choose.  I have been known to do that as a matter of convenience.

    All depends how you choose to remove the point from the flat.

    Good luck and good smoking.
     
    Last edited: Sep 29, 2014
  5. ynot2k

    ynot2k Smoke Blower

    This is basically how I carve my briskets.



    Separating the point and the flat is easy if you start at the "corn" and follow the fat line.

    I don't try to slice both the point and the flat at the same time though...that seems a bit silly to me.
     
    Last edited: Sep 30, 2014

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