I find that points cook much faster than flats, maybe 1/2 the time - go
figure.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


" BOB" > wrote in message
. ..
> salchichon wrote:
>> i q'ed a 6 lb brisket yesterday. the label on the cryovac just said
>> it was a brisket; nothing about it being just the flat or anything
>> like that.
>>
>> i've recently been having trouble correctly slicing brisket after
>> cooking. i read about the different grains and how to seperate the
>> the point from the flat before slicing. this was the article i went
>> by (http://www.cbbqa.com/faq/10-2-1.html scroll down to the Jim
>> McGrath entry about 3/4 of the way down the page).
>>
>> when i started to slice off the point, it became quickly obvious there
>> was no change in the direction of the grain throughout this cut of
>> brisket, and no apearant division between a flat and point section. i
>> mangled the slicing again.
>>
>> so what cut of brisket did i have? was the point already trimmed off
>> and the lable didn't reflect that? did i miss the dividing layer of
>> fat between the point and flat? how can i tell when buying if there's
>> a point and flat in tact?
>
> At only 6 pounds, you had a flat. You can usually go by weight, but the
> point (or deckle) is on one end and makes that end about twice as thick as
> the flat end.
> Oh, and no, they won't (usually) lable them as to whether it is a packer
> cut. Recently around here, they've started putting "Flat" on the labels
> for the flats.
>
>>
>> with this brisket, i should have just strated slicing against the
>> grain at one end and gone all the way to the other end to get nice
>> presentable slices.
>
> Yes.
>>
>> your thoughts please...
>>
>> scott
>
> I'm just now finishing up cooking a 16# packer cut. They flat was done
> hours ago (I'm nibbling on it), but the point is only @ about 180 right
> now. There are 2 pork butts over it, dripping all the good pork drippings
> on the brisket. The pork hasn't even begun to shrink, so I'm not checking
> the temperature in them for several more hours.
>
> Good luck, and experiment more. Remember, practice, practice, practice.
>
> BOB
>