Reply to "Learning Beef Brisket"

Former Member

quote:
Originally posted by redoakNC:
...I wondered if it was possible for it to be as tender as the fatty side.

Do it right is can melt in your mouth tender. Look for flats with plenty of fat, don't go for the pre-trimmed.

Do a search on Burnt Ends, they're made from the point you like so much. Do them up for a part, if you have a source for points.

Me, I like the point best also.

3/6/099:36 AM

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