Now that it's gone, (in about 20 minutes), I can't wait to do another one !!
Here we are after 8 hours in the Bradley, beef is cooked, but needing tenderizing...
Sitting in apple juice bath ready to go into oven for 4 1/2 hours...
After oven bath, now we're starting to fall apart...
Bundled in foil and wrapped in towels for 3 1/2 hour rest in cooler before serving...
Sliced and ready for the wolves...
BGM, I have only bought the whole vac packed briskets from local butcher. The cap is the fatty layer on top of the brisket. You try to trim the heaviest of the fat off, leaving 1/2" or so. The flat is at the thinner end of the brisket, the other thicker end is called the point and is made up of two sections. The lower layer of the point is the flat, and this is covered by the point. I find the point to be the tenderest, generally it ends up like pulled pork. When slicing the "flat", it will hold together better, but is just as tender. Also, when slicing the whole thing up, I carve the upper "point" off the top of the "flat" at the thick end, it is separated by a nice fat layer, so this is easy to follow. This is because these two sections have 90* opposite grain direction and each must be sliced across the grain. Confusing, here's a graphic,