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reg wrote:FM, I like to keep the fat side down keeping the lean side away/protected from the heat. Rendered fat will never travel through the meat as most people think, it just runs off. It is also very difficult to get a moist piece of flat meat because in MOST cases the flats just don't have enough fat to keep them moist unlike the point.
Injecting will help keep the flat somewhat more moist but it is not the only/final solution. A bath is usually required before plating/service. I would bet a lot of money that the brisket you had at Famous Daves was not cooked that day. Pre cooking and leaving whole to cool then slicing and reheating is the wat to go for restaurant service
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