We're using our new NINJA WOODFIRE PRO CONNECT XL GRILL to smoke a whole 12 pound packer brisket. With this brisket you're able to get the best of both parts of a traditional brisket, the point and ...

A whole brisket has two parts, the front section, also called the point, which is thicker and more marbled, often with large chunks of fat; and, the back section, also called the flat, which is ...

Spray with the mop, cover, and cook for about 1 hour longer, or until an instant-read thermometer inserted into the thickest part ... brisket to a carving board and cut off the point, slicing ...

The meat itself is large and unwieldy, inconveniently alternately thick and thin in parts ... What is brisket? Brisket comes in three cuts: whole, point and flat. A whole brisket consists of ...

He and Botello settled on the fourth slice as the true test, at least visually, of a well-smoked brisket. The thicker part of the point will reveal if the fat around the meat fibers has all melted ...

Only love the brisket point? Try this recipe for Burnt Ends ... Hickory is my favorite for beef brisket because of its bold flavor." As part of your prep, Rivers suggests "soaking hickory ...

The best part is that the recipe is delightfully ... the bag sit on the counter to rest for 20 minutes. At that point, remove the brisket from the bag and move it to a cutting board.