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perfect slice
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Leave it for 2 hours or more to loosen the fats
Brisket "point" (poitrine de boeuf) input::-webkit-search-results-decoration{display:noneBrisket Point Single serving 200 g The "point" is the richest and most marbled part of the brisket. Its high intramuscular fat content makes it the most prized cut among connoisseurs. It's cooked long and slow using the "Grandma's" or Texas crunch technique: very low temperature, extended cooking time with aromatic herbs. The collagen transforms completely into gelatin, the fat becomes buttery and perfectly digestible, and the smoke remains subtle,
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