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Non-Cattle Specific Topics
Recipes & Cooking
Beef Brisket or Boston Butt?
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<blockquote data-quote="Post Oak" data-source="post: 1033499" data-attributes="member: 19827"><p>I love the points the best,but I had these two flats in the freezer. I buy 12 to 15 pound whole packer cuts from walmart and then take them home and seperate the point from the flat and then cut the point and flat in half so I can have a 4 manageable 3 pound or so pieces that will cook faster and be just enough meat for me,my wife, and my son to eat 2 meals off of it. The trick with the flat is to know when to foil it and take it off at the right time so it does not dry out.</p></blockquote><p></p>
[QUOTE="Post Oak, post: 1033499, member: 19827"] I love the points the best,but I had these two flats in the freezer. I buy 12 to 15 pound whole packer cuts from walmart and then take them home and seperate the point from the flat and then cut the point and flat in half so I can have a 4 manageable 3 pound or so pieces that will cook faster and be just enough meat for me,my wife, and my son to eat 2 meals off of it. The trick with the flat is to know when to foil it and take it off at the right time so it does not dry out. [/QUOTE]
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Beef Brisket or Boston Butt?
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