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Tried a full packer brisket flat vs. point side by side last weekend
The point side was way better, no contest. It stayed moist for hours longer on my offset. Anyone have a good method for just cooking the point by itself?
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juliahall17d ago
Totally agree, the point is the prize. For a solo cook, just treat it like a small brisket but watch it close. It can dry out faster without the flat protecting it, so maybe wrap it a little earlier in butcher paper. A good drip pan with some broth underneath helps a ton too.
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the_elliot17d ago
Yeah @juliahall, a little broth in the pan saves it every time.
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emery8794d ago
How early do you wrap it?
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