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Date Posted: 13:03:45 11/08/01 Thu
Author: BBQfan1
Author Host/IP: spider-wp083.proxy.aol.com / 205.188.201.213
Subject: Re: brisket
In reply to: reg 's message, "brisket" on 10:57:33 11/08/01 Thu

Reg: Definitely gonna need to get some beef fat for those babies if you want to low and slow smoke 'em. If they are flats, you must be looking at a rectangular piece, with a taper at one end (hopefully, not too drastic for even cooking results). Get a sheet, or pieces of fat, 1/2-2/3" thick and cover the entire top of the flat(s). It'll be dry as a popcorn phart if you don't.
On the other hand, if you're not committed to slow cooked brisket, you have two nice pieces for slicing into jerky if they are already cut lean!
I really like the point/nose included along with the flat..it has some good marbling through it and adds some protection to the drier-leaner flat throughout the cook.
Qfan

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