Grilling & Recipes: Brisket...

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	Name:	roswellric -
	Subject:	Brisket...
	Date:	3/25/2010 3:54:47 PM

is a challenge that's why. It's an onry tough fibrous meat that has to be handled just right. If you don't it will be dry and/or tough or both. The folks in Texas know how to do it and if you ever get the chance Jim & Nicks in the "ham" do a great one. I see that most of you guys buy the point cut. I use the whole brisket and trim the big fat areas with a V cut. Don't take it all though...you need the fat. I sometimes will use the point and take the rest for a fantastic pot roast. But los & slow is the rule there too.