Not to make anyone feel bad... but

[CLAREGO]

olds....
how does one separate the point from the brisket ?

[BigSmoker]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by CLAREGO</i>
<br />olds....
how does one separate the point from the brisket ?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

look here Brisket

Or Here

and here

Don't recommend their cooker but here too  

Maybe these will help[:D][:D].

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[bsolomon]

A whole brisket is made up of two separate muscles, the point and the flat, and they are separated by a layer of fat.  All you need to do is inspect the whole brisket closely, and you will see the two different pieces, each with grain running in a different direction, and you can locate the layer of fat between them.  Then, all you need is a little carful work with a knife...

[CLAREGO]

so with fat side down the point is acutally under the flat ?