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Havent done a brisket yet. What are the best cuts to get??
 

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Loggy, if you can find it get a piece of brisket with a good fat cap and a layer of fat running through the center. Some places seperate them at the fat line but if you can find one with it in that is the best one.
 

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Ask your butcher for a "point" cut brisket, this is the fattier section.
 
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