- Dec 15, 2007
- 4,330
- 58
After not having much success with my first brisket, I have been leery to try another. My question is, on a whole brisket, the point is about 1" thick and the end of the flat may be upwards of 3-3/2". Does the point part get doe quicker than the flat end and what special care do I need to take to keep from getting too done? Saw a 14#er at Sam's yesterday. It was only $1.68 per pound! Thank you folks for being here to help us dummies!!
Keith
Keith