It has both the flat (what you normally see as corned beef brisket) and the point (a little fattier) still connected. It is harder to cook than just the flat because of the two different sections. If this is your first one, I would do a flat (you can find them from 6-9 lbs). I do 225 for about an hour to an hour and a quarter a pound, and shoot for an internal temp of 205. It is "cooked" well before then, but the 205 temp breaks down the collagen and makes it tender.
Recent Comments
It has both the flat (what you normally see as corned beef brisket) and the point (a little fattier) still connected. It is harder to cook than just the flat because of the two different sections. If this is your first one, I would do a flat (you can find them from 6-9 lbs). I do 225 for about an hour to an hour and a quarter a pound, and shoot for an internal temp of 205. It is "cooked" well before then, but the 205 temp breaks down the collagen and makes it tender.
I joined just to celebrate Borges' departure.