Brisket butchering question

oguard · July 10, 2006, 04:37:34 PM

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

BigSmoker · 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#

asa · July 10, 2006, 07:35:57 PM

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.

oguard · July 10, 2006, 08:10:20 PM

Thanks BigSmoker that saves a lot of time.Let you all know how it turns out

Mike

Habanero Smoker · July 11, 2006, 04:21:54 AM

Nice site. If I ever find a full brisket, I will know where to go to learn how to trim it.

iceman · July 11, 2006, 11:18:35 AM

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#

Thanks BigSmoker. That saves me a lot of time trying explain the how to with my buddies.

Oldman · July 11, 2006, 03:11:21 PM

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

BigSmoker · July 11, 2006, 06:05:22 PM

NP guys. Someone shared it with me the other day and I was glad to be able to share it with you folks ;D