I'm a total rookie here, and haven't found answers through searching, so I thought I'd ask some really basic questions here:
1. I've seen the terms "flat" and "point" - what do they mean?
2. My local source (Smart& Final store) sells their brisket already packaged - what is the best size to buy? I've seen packages from 10 lbs up to 17 lbs.
3. When I put the brisket in the smoker does the fat layer go up, or down?
4. I think I read somewhere here about splitting a brisket in half by slicing it "sideways" - sort of like making it twice as big, but half as thick - what's the reasoning for this?
I'm sure I'll have more questions - this is a great place for information, and I'm looking forward to making a lot of smoke in my back yard!
Alan Hepburn
San Jose, Ca
1. I've seen the terms "flat" and "point" - what do they mean?
2. My local source (Smart& Final store) sells their brisket already packaged - what is the best size to buy? I've seen packages from 10 lbs up to 17 lbs.
3. When I put the brisket in the smoker does the fat layer go up, or down?
4. I think I read somewhere here about splitting a brisket in half by slicing it "sideways" - sort of like making it twice as big, but half as thick - what's the reasoning for this?
I'm sure I'll have more questions - this is a great place for information, and I'm looking forward to making a lot of smoke in my back yard!
Alan Hepburn
San Jose, Ca