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!

MENTIONED IN THIS VIDEO
Braised Brisket Flat Recipe: https://tvwbb.com/threads/braised-brisket-flat.34624/
Brisket Selection & Preparation: https://virtualweberbullet.com/brisket-selection-preparation/
Brisket Burnt Ends - Kansas City Style: https://virtualweberbullet.com/brisket-burnt-ends-kansas-city-style/
Brisket Burnt Ends - Smoky, Sticky, Sweet: https://virtualweberbullet.com/brisket-burnt-ends-smoky-sticky-sweet/
Camp Brisket 2020 Trip Report: https://virtualweberbullet.com/camp-brisket-2020-trip-report/
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