Indoor Barbecue

Flat cut brisket is one muscle, so it is rectangular and uniform, making it easy to slice. It’s also relatively lean but topped with a thick fat cap that renders during cooking, helping to keep the meat tender and juicy. This cut is readily available in most supermarkets and is generally less expensive than the point cut. For all of these reasons, we generally prefer this cut in brisket recipes. By comparison, the point cut is knobby, irregularly shaped, and has substantially more fat, which keeps it juicy during cooking. Pitmasters often use this cut to make burnt ends, Most supermarkets don’t stock the point cut, but when it is available, it’s generally more expensive than the flat cut.

Liquid smoke is made by channeling smoke from smoldering wood chips through a condenser, which quickly cools the vapors, causing them to liquefy. The water-soluble flavor compounds in the smoke are trapped within this liquid, while the insoluble tars and resins are removed by a series of filters, resulting in a clean, all-natural smoke-flavored liquid. It has gotten a bad rap because there are, in fact, inferior versions out there that are filled with chemicals and unnecessary ingredients. But quality brands are just condensed smoke in liquid form and taste very smoky but clean.