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Reply to "How far in advance do you rub your brisket?"

Some of you jokers have done a real nice job at demonstrating some real restraint! We're talking about rubbing your meat here, and you've all been well behaved! Bravo! Razz

I picked up the meat yesterday and the butcher handed over a beautiful, but HUGE 15 pounder. It's the flat and the point, all in one cut.

Would you brisket masters advice separating the flat and point, or just keeping them as one and smoking it that way?
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