Do butchers cut brisket different for BBQ?

[ThePerfectBeard]

Well they will cook fine and if much flat is under the point you can still seperate them when you pull it to chunk it for burnt ends. if itsa small amount just chunk it up to.

P.S. PORK Burnt Endz are Fantastalicious.!.!.

http://www.bbq-brethren.com/forum/showthread.php?t=182490

I saw that post before and they made me drool :thumb:

Well here's what it looks like. I'm guessing just cut following along that first fat line?


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[SmittyJonz]

Yup that Fat Line separates Point n Flat - when it's Hot it'll be easy to seperate

 

[ThePerfectBeard]

Yup that Fat Line separates Point n Flat - when it's Hot it'll be easy to seperate

I was thinking about separating it before the cook to get more bark on the burnt ends. Is that a bad idea?

 

[DetTigersFan]

That sucks... My butcher cuts the point out in a nice neat wedge shape with no flat attached... It'll still be good though, don't sweat it.

 

[mikemci]

Either way will be fine. As said earlier, they will separate easier if cooked first. You will be cubing up the point after the cook and rubbing all sides then anyway.

 

[scrub puller]

Yair . . . as I have mentioned before.

To folks in other places this US insistence of cooking a bloody great lump of brisket in one piece seems very strange . . . how do you get through it with just two people in the house hold?

If I want a piece of brisket to smoke for Sunday I just ask for a 'a kilo of brisket' which is around two pounds in US talk.

It works for me in the UDS and I find it very simple.

Cheers.