re: Brisket Flat and Point

quote:

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and dries out

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You've cooked it too long. Position the brisket with the flat away from the heat as much as possible. In my case, I never separate the two if I bought it whole. Wrapping it around 160ish to get through the stall will prevent the flat from drying out as well.

The butcher at Rouse's cut a whole brisket for me once. I wanted the point. Just ask...you never know.