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Separating Brisket Flat & Point - Chris Allingham - The Virtual Weber Bullet 

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Watch Chris Allingham break down a whole packer brisket into its two muscles--the brisket flat (pectoralis profundi) and the brisket point (pectoralis superficialis). This isn't something commonly done for barbecuing, but I'm doing it because I need brisket flat for a holiday braised brisket recipe. I'll freeze the point and barbecue it another day. This is a long video, it's not sped-up, but lots of interesting tips along the way. Enjoy!
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28 дек 2020

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