Reply to "Brisket Question"

Former Member

That's too much work for me to mess with it.

I put it in whole, pull it, run a knife down the fat to separate the point, put the point back in and take to 210

To figure out the grain, cut a notch in the corner of the brisket that you can still see that corner after cooking and follow it as a guide for slicing. Cross grain.

9/5/088:49 AM

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