Beef Brisket

There are 2 parts to a whole brisket, the flat and the point. The flat is what most restaurants serve as it is flat and they get consistent slices out of them. The point is thicker and fattier. Burnt ends are made from the point and if done right, they melt in your mouth like butter. Next time ask them if they have burnt ends or a piece from the point. Originally Posted by dseasy

Thank u so much!

Being originally a Texan,I LUV brisket...Texas is famous for bbq briskets!
Briskets rock!
BUT I cannot find briskets here in the midwest...I did a couple times but they were sooooo expensive!

I love Brisket too but not the lean brisket.
I like my brisket juicy and melting in my mouth ....Mmmmmm

yep brislket is only good with crispy fatty ends!

texas brisket is the best, just did a whirl wind tour seeing family and ate it every chance i could get

Just to add some briskets are trimmed (fat or tallow is cut )others are not. A guy once gave me advice on picking a brisket. Pick it up and if you can bend it and touch end to end it should cook up tender. I've had good luck with that rule. Also I've found when smoking a brisket - low (heat) and slow (12hrs) is the way to go. BTW enjoy reading some your posts P.

^Thanks! I found a good one. Didn't trim off the fat. Seasoned and let it marinate overnight then the next night
i put in a roasting bag, wrapped bag in foil and placed in oven and set on 350 and cooked for 5hrs.

I made loaded baked potatoes (with everything) and topped w/beef brisket.
OMG! It was sooo good! I ate the last of it today.




I'm gonna pm you. I keep getting those 2 places mixed up, i should be that way this week or next week.
I haven't forgot 'bout ya