I bought a choice brisket (~15.5#)and trimmed the fat to ~1/4 inch. Since the end of the flat was a bit on the thin side, I cut off ~5" so that new end of the flat was ~1.5-2" thick. Applied my rub and let it sit overnight before putting it into the 020 @225*. Two probes, one in the flat, one in the point, and I pulled it @190* in the flat. I tested it with the probe and it entered easily in both the flat and the point (even though the probe only read 178*). It's now in foil since we won't be eating it until a little later and I'll reheat it in the oven until it's warmed. I tasted a bit of the point and it was very tender and moist. With the smaller piece that I cut off (~2.5-3#), I put in a brine to make corned beef which will likely end up as pastrami. Any thoughts on the idea of cutting off that thinner portion of the flat so that the brisket would be more uniform in thickness? Thanks for any input.
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