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In Reply to: Re: Brisket & Hamburger Report posted by The Virginian on January 18, 2011 at 11:50:32:
Brett, the reason I made ground meat with the flat was because I like brisket points a lot better than flats for barbecue. I cooked this point low and slow for 12 hours to get it to 205 degrees (no wrapping in foil), and then wrapped it in a blanket and held it in a warm cooler for three or four hours. The flavor was drop-dead great, and you could eat it without teeth. I can buy points, but the price per pound is such that I can buy the whole brisket for the same price as a point.
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