Reply to "One more brisket question"

btattonMember

GLH,
How does your method of seperating the flat and the point compare to just cooking an untrimmed flat? Does it make enough of a difference having the extra fat from packer and using the point to shield the heat that it is easier than cooking an untrimmed flat? By seperating the flat and point does it shorten the cook time per pound? Thanks.

Brett

9/9/0811:58 AM

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