Nick Prochilo
Chef Extraordinaire
Re: questions continued...
Is the point the flatter end of the brisket?[/quote:1g5cbgj2]
No, it's the fatter end. I was just searching for the pics that someone posted way back that showed how to seperate the point from the flat and I can''t find it. Anyone know where it is?[/quote:1g5cbgj2]
Now that you mention it....it did seem like the grain changed direction or something while I was cutting the brisket. Almost as though there were two pieces of meat stuck and cooked together. Should I seperate these two pieces before I slice brisket?[/quote:1g5cbgj2]
Yeah! The point should stay on longer (200- 210*) range and shred it like pulled pork.
Love2<º>< said:[quote="The Joker":1g5cbgj2][quote="Love2<º><":1g5cbgj2][quote="Nick Prochilo":1g5cbgj2]1. Some people around here (me included) foil the brisket when it hits 165*, then continue to cook until it hits 190*. The point should be taken up to 200 - 210*.
Is the point the flatter end of the brisket?[/quote:1g5cbgj2]
No, it's the fatter end. I was just searching for the pics that someone posted way back that showed how to seperate the point from the flat and I can''t find it. Anyone know where it is?[/quote:1g5cbgj2]
Now that you mention it....it did seem like the grain changed direction or something while I was cutting the brisket. Almost as though there were two pieces of meat stuck and cooked together. Should I seperate these two pieces before I slice brisket?[/quote:1g5cbgj2]
Yeah! The point should stay on longer (200- 210*) range and shred it like pulled pork.