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Post by BBQ Butcher on Jul 19, 2005 9:07:29 GMT -5
Here is an 11¼ pound whole packer trim brisket, USDA Choice Notice the 'natural' seam to remove the 'point' from the 'flat'. The 'point' can be approximately ONE THIRD of the total weight of the brisket. I normally cook my 'point' separate from the 'flat' due to the different cooking times.
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