Rich Decker":1s30sq4l]We cut (against the grain) a few inches off the thin part of the flat. This gives a easy reference when cutting the brisket. I also score the fat-cap with the grain as a reference and more surface area for the rub. The cut off brisket point is often called "breakfast " and is a treat for the cook in the morning.
Rich Decker
a few briskets
[url="http://www.lostnationvt.com/images/DCC05_06.jpg said:
http://www.lostnationvt.com/images/DCC05_06.jpg[/url]
http://www.lostnationvt.com/images/DCC05_01.jpg
Rich,
Your links don't work buddy.[/quote:1s30sq4l]
This is the link for the group of pictures. I cooked this last May at Doylestown Country Club the day before Bristol PA. It was 6, 18 pound packers and 16 pork butts. At the golf course I cooked 50 slabs of ribs. You can see how I trim the briskets to expose the grain. I don't know how to post individual pictures.
http://www.lostnationvt.com/dcc05.htm
Hope this works.
Rich Decker