Unpopular Opinion on Brisket

[Nick87]

@LuketheDog and @TheJason the shanks in Adobo sauce was spectacular.

 

[schmalts]

Brisket is interesting. A low end piece of the cow bringing high end prices, just so you can take an entire day to make it worth eating. 20 years ago they almost gave it away at the stores

 

[Bigjay73]

Who here separates the point and flat after cooking? I can't stand YouTube videos where they say they're cutting a piece of the flat and it's 33% point and vice versa.

 

[LousyResident]

Who here separates the point and flat after cooking? I can't stand YouTube videos where they say they're cutting a piece of the flat and it's 33% point and vice versa.

And the grain runs contrary. I have a few combo slices usually but separate the rest.

 

[Dave N]

I like to make Quesabirria with our chucks.View attachment 357914

Pretty much did this tonight with leftover roast and some smoked Swiss that I made. Never would have thought of it until you posted the pics. I'll be doing it again!

 

[WildWill]

Who here separates the point and flat after cooking? I can't stand YouTube videos where they say they're cutting a piece of the flat and it's 33% point and vice versa.

Big pet peeve of mine as well. Very OCD about trying to make sure I separate them correctly.

 

[D_Walt]

Who here separates the point and flat after cooking? I can't stand YouTube videos where they say they're cutting a piece of the flat and it's 33% point and vice versa.

I usually cut it together until about here:



Then I separate them and slice the rest of the flat and chop the point.

A lot of people way over think brisket…put a good smoke on it and have enough time to cook it until it’s done. If you smoke it right for 8 hours or so you can even finish it in the oven (although I would never commit/admit to such blasphemy).