Reply to "First brisket in my Amerique"

Former Member

Congrats on the success.

ME? Brisket 101 shows you a trimmed brisket so you can see that the point is basically a "U" shaped hunk of meat.

I don't separate the point and the flat until I pull it, then I put the point back in for burnt ends. I think for newbies, trying to monitor the two pieces is just more than I'd ask them to do.

One of my plans for this year (I always have a plan) is to use my new HD Video and make some Video 101's. I'd have a few suggestions on how he trimmed that. Oh, and I'd post a warning about wrapping in plastic wrap; most home wrap will disappear if cooked that way, you need to use the higher temp plastic wrap.

2/1/098:43 AM

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