corned beef time again.... going to try baking again... so what is 'tip' and 'flat' cut??

[cheezz]

The recipes I see always say 'brisket' but the cuts in the store and either flat rectangles called "flat cut" or triangular sort of shapes called "corned beef tip"

 

[michael-in-phoenix]

Flat and point cut brisket:

http://i159.photobucket.com/albums/t159/Storehouse78/brisket2.gif

and

http://i159.photobucket.com/albums/t159/Storehouse78/brisket1.gif

These are the two most common cuts from the brisket whole.

The point tends to be a little fatty and is not uniform in shape. The flat cut is a bit nicer looking on the plate since the shape is more regular.

I've used both with success.

Michael

 

[michael-in-phoenix]

WOW! Those pics sure got BIG!

 

[joanietoo]

How did you do that Michael?

 

[michael-in-phoenix]

I saved a couple of pictures from a website to my pictures file. Then I uploaded them...

...to photobucket.com.

Once uploaded, you can copy the html code they give you for each picture and paste it into the FK post.

Then some kind of programming magic happens and the pictures show up in the post.

Michael

 

[cheezz]

Thanks! I guess I'll go with the flat cut.... less fat smileys/smile.gif

 

[cheezz]

oh, and whoever posted the 3-3-3 rule -- I love it!! 3 lbs., 300 degrees, 3 hours

 

[pat-nocal]

Did you do it in the oven also cheezz? Dying to know how others are enjoying the oven method.

 

[cheezz]

it's in the oven as we speak... will keep you posted smileys/smile.gif