Quote:
Originally Posted by lewdog
So there's nothing wrong with going with one of those? What this $6/lb and up type brisket you guys are talking about ($12 KC!!)? Straight from the butcher?
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They arent trimmed, it's the point and flat. A lot of people only consider the flat the "good" part. But for smoking, they're fine. I suggest watching a video on how to slice brisket, separate the point from the flat, etc.