You always see brisket flats sold separately in stores. But where did the point go?
What do they do with the points that they trim off the flats? And why don't they sell them separately like the points? They would be great for making burnt ends and not having to waste a whole packer just to get the ends.
What do they do with the points that they trim off the flats? And why don't they sell them separately like the points? They would be great for making burnt ends and not having to waste a whole packer just to get the ends.