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jimi - First thing to do is to chastise yourself for sending the wife to pick out your brisket. That's a man's job! Big Grin KIDDING ladies!!! IMO, if it's missing a good fat cap (1/4 inch is plenty for me) you can always buy some thick-sliced fatty bacon and lay it on top to replace the fat. It will also give you an added smoke flavor. Cook it as you would a normal brisket.

My $0.02 worth
Buy a pork butt and smoke them together, with the butt on the rop rack and the flat directly beneath it. The pork renderings will baste the flat. Foil the flat at 165 and, if needed, add some beef stock.

When it's done let it rest in a warm cooler (I know, that's an oxymoron). During the rest period the moisture redistributes throughout the meat. Slice against the grain and enjoy.

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