wrote:
snip
> Sliced is the first choice of good brisket. Good bark, nice smoke
> ring, and good texture. Generally speaking me and my cohorts smoke/BBQ
> our briskets and cut the point as the sliced stuff for plates carefully
> cut about 3/8" thick.

When I talk about brisket I speak of two parts, the flat and the point.
The flat being the thinner/lean cut and the point being the larger/fatty
part. (I could be wrong, usually am (grin))! So your saying you guys
slice the point? Do you guys call the larger/fattier part the butt and
the thin/lean part the point??

> After we cut up the really pretty stuff and we are heading towards the
> butt, we cut thicker pieces and chop this to make chopped BBQ
> sandwiches. Leftover bark (yeah, right) and any piece that might have
> good smoke and spice is saved for the next pot of beans.
snip
>
> Come to think of it, I don't think I would even ask one of my buddies
> if he had ever pulled his beef...

(LOL) I agree! Hey nailshooter thanks for the input and sound advice!

>
> Robert
>


--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

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