Grilling & Recipes: Unfortunately...
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Name:   Mack The author of this post is registered as a member - Email Member
Subject:   Unfortunately...
Date:   3/25/2010 6:09:20 PM

Most grocery stores in B'Ham only display the flat brisket, and the only true butcher shop here that would carry a point is way the heck and gone on the other side of town.
I can see why the point would be preferable due to thickness/fat layer, but how do you slice the alternating grain in the point cut??
Other messages in this thread:View Entire Thread
Time to get the Grill/Smoker Ready>>> - Mack - 3/18/2010 7:17:42 PM
     Time to get the Grill/Smoker Ready>>> - Tall Cotton - 3/19/2010 6:52:53 PM
          What is it about a Brisket?? - Mack - 3/19/2010 7:58:17 PM
               Same way with skirt steaks - Tall Cotton - 3/20/2010 5:01:34 PM
                    Same way with.... - crappyattitude - 3/20/2010 9:36:50 PM
                         Hey Crappy?? - Mack - 3/23/2010 7:16:14 PM
                              Hey Mack... - crappyattitude - 3/24/2010 5:47:29 PM
                         Wings are too... - roswellric - 3/25/2010 3:58:01 PM
               Brisket... - roswellric - 3/25/2010 3:54:47 PM
                    Unfortunately... - Mack - 3/25/2010 6:09:20 PM
                         Fortunately... - roswellric - 3/25/2010 10:27:53 PM
                              Fortunately... - Tall Cotton - 3/26/2010 4:28:34 PM
                                   Fortunately... - Mack - 3/26/2010 8:19:23 PM
     Time to get the Grill/Smoker Ready>>> - Tall Cotton - 3/22/2010 7:40:55 PM
          I Wimped-Out Big Time>> - Mack - 3/23/2010 6:56:01 PM
               I Wimped-Out Big Time>> - Tall Cotton - 3/23/2010 8:47:09 PM
          Good Brisket, But>>> - Mack - 3/28/2010 8:37:58 PM
               OK then try this.... - roswellric - 3/29/2010 10:17:01 PM

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