My wife just arrived home with a full brisket(about 12#).I want to know where to detach the point so it will fit in the bradley.I think she got a good deal as compared to our local butcher $2.48 a lb.
Thanks Mike
This is the best tutorial I have seen to date. HTH.
http://www.azbbqa.net/articles/brisket-trim.htm# (http://www.azbbqa.net/articles/brisket-trim.htm#)
Great link, BigSmoker - thanks.
So, in the experience of y'all on the forum, do butchers charge the same per # for points and flats or is there a difference? I ask because I think I've only seen flats in the market.
Thanks BigSmoker that saves a lot of time.Let you all know how it turns out
Mike
Nice site. If I ever find a full brisket, I will know where to go to learn how to trim it.
Quote from: BigSmoker on July 10, 2006, 05:52:37 PM
This is the best tutorial I have seen to date. HTH.
http://www.azbbqa.net/articles/brisket-trim.htm# (http://www.azbbqa.net/articles/brisket-trim.htm#)
Thanks BigSmoker. That saves me a lot of time trying explain the how to with my buddies.
HS
QuoteNice site. If I ever find a full brisket, I will know where to go to learn how to trim it.
Dang I feel for you~~!
BS great links... thanks!
Olds
NP guys. Someone shared it with me the other day and I was glad to be able to share it with you folks ;D