Originally Posted by
Bobino
Looks great, I can almost taste it through the screen. Seeing how you trim a lot of the fat, one thing that myself and a lot of guys I know like to do is partially separate the the flat from the point at the tip of the brisket, and dig out the plug of fat that’s between the two. Next time I do one I’ll take a picture for you folks or if there is truly enough interest in this technique I can cut one up and take some pictures. What you end up with is a brisket that lies more flat and cooks more evenly and you don’t have to deal with the plug of fat between the two muscles once it’s cooked.
Source: glorified butcher for 15 years