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Beef Brisket cut - Point or Navel End?

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Re: Beef Brisket cut - Point or Navel End?

I always request the packers cut, which is the whole brisket (flat or navel and tip combined, along with the fat cap). The flat is great for sliced brisket and the tip is for pulled. To me they cook better combined. But to each his/her own preference. Your meat supplier might can get it whole for you if you ask.

There is a packers cut pic in this thread: viewtopic.php?t=1667&highlight=portrait

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