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| Here is the brisket at about half separation. It was really amazing that after I found the seam between the two parts of the brisket, it was just like fileting a big red fish, just kep following the top of the fat layer along the bottom of the point and before long..... |
| VOILA! a brislet flat and a brisket point where at one time there was a packer cut brisket! You can already see the small pile of fat that has been trimmed from this brisket as I was cutting (top left of picture.) It really was easy once I found the place to start. |
| Brisket - Christmas Eve 2001 |
| I decided to take a different approach with this brisket. I was only doing the 1 13 lb brisket and had my entire cooking surface to play with so I decided to separate the point and the flat and cook them side by side instead of whole. This was to eliminate some of the fat ahead of time, allow more bark and shorten the cooking time. The picture at the left shows the brisket before I started 'butchering' on it. |
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| Here's the final product. A 13 lb brisket broken down into the flat, point and about a pound and a half of unecessary fat. Below is what the brisket looked like before it went to bed for the night. |
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