"Louis Cohen" > wrote in message
...
> Here's a tip from Paul Kirk - before you put the rub/slather on the brisket,
> find the grain while you can still see it, and cut a small slice off across
> the grain. This will show you how to slice when the meat is done and you
> can't see the grain for the crust.

I never have understood this. All I do is look at the bottom and can see the
grain of the flat.


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ht_redneck

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