Quote:
Originally Posted by lewdog
Seriously though, FMB said he separates the flat and the pointe when cooking. What’s the difference here?
|
I do also mostly because I do brisket in a WSM and fits better plus the point vs flat finishes at different time also the process for good burnt ends is easier removed.
Was the brisket flat in shrink wrap or cellophane on foam try? The cellophane will be trimmed way to much and the shrink wrap is just the packer with the point removed and untrimmed.