Cutting up a Brisket?

Yep.

Fits better in the Smokette that way also!

I'd cut the fatty point off before I'd cut it lengthwise. That would work, but with a brisket that large, you have a GOOD sized flat, I'd try to keep that.

By the time they trim up that 14 lber, it will shrink somewhat. I'd cook it whole and freeze what you don't want.

You could also tell them to trim the deckle off/point (if they DO know what they're doing) and just leave you with a very large flat. Tell them not to trim the fat off the flat if they do it that way. Keep the point they trim. Put it on top of the brisket and cook it at the same time.

quote:

Originally posted by SmokinOkie:

You could also tell them to trim the deckle off/point (if they DO know what they're doing) and just leave you with a very large flat. Tell them not to trim the fat off the flat if they do it that way. Keep the point they trim. Put it on top of the brisket and cook it at the same time.

So, what is the better eating part of the Brisket, the Flat or the Deckle?

In your posting on Brisket 101, you did not identify the photos of the cooked Brisket as to which photo is which part of the Brisket (Flat, Deckle). I am guessing that the "stringy" meat in the photo is from the Deckle.

Well now,I guess that could fall under personal tastes.

Many cooks would prefer correctly cooked point/deckle.

Lots of folks chop it for sandwiches.

The real treat is to make burnt ends,which is often referred to as "cooks',or judges',candy".

Without looking at the 101,I'd guess "stringy" could be point.

quote:

Originally posted by dmevis:

... the "stringy" meat in the photo is from the Deckle.

Not in MY brisket

LOL

If you look at the before cook photos, they're labeled I believe and then you see the cooked photos they have the same shapes. Yes, the one where you see the meat strands is the point.

Just get the whole thing, cook all the brisket and decide which you like better.

Hi dmevis-

Smokin touched on this when he suggested cooking the whole thing, but if you're gonna cook a 14 lb. brisket, you'll likely only end up with around 7 lbs. of finished meat. Granted, still a lot of meat, but it should keep well in the fridge for up to 7 days if you cool it down properly after cooking, and longer if you freeze the leftovers.

FWIW, my vote is for point(deckle), it takes on more smoke flavor.

Good luck!