BRISKET terminology
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  1. #1
    Deadeye
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    BRISKET terminology

    when you buy a packer brisket, you have the flat, which yeilds nice slices, and on the other end you have the round humped part...

    what is that round humped end called?

    Though taken from established manufacturers' sources and presumed to be safe please do not use any load that I have posted. Please reference Hogdon, Lyman, Speer and others as a source of data for your own use.
    Life NRA
    Team 444 Member# 184

  2. #2
    Tenderfoot
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    Re: BRISKET terminology

    The tip.

  3. #3
    Site Contributor Contributing Member
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    Re: BRISKET terminology

    we call it the "point"

    the flat and the point..
    one if by 45-70, Two if by 444....

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  5. #4
    Sidewinder
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    Re: BRISKET terminology

    You can buy briskets two ways "nose on" which will have a much thicker fat cap, and two larger pockets off fat towards the flat. The second is nose off which will be trimed, but still has a layer off fat on it. Some people like the nose on but most people like them nose off. Never over trim a brisket that fat cap adds tons of flavor and protects the meat. Nose on is cheaper but remember what you are paying for extra fat. To answer your question it is called the nose end.


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