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Tied up brisket

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    Tied up brisket

    Has anybody tried tieing up a brisket? This one has a thin flat and basically a point that is just out of a good shape. So I folded the flat and tied it all up into a pretty good shape.
    I've done chucks this way with good results.
    Click image for larger version

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    #2
    I haven't done this. Did you fold it and tie it just to make it thicker? I'm puzzled as to the purpose.

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      #3
      Have never tied up a brisket. Even when I cut out a lot of fat between the cap and flat ( to get more seasoning on meat ) I have never tied it back together. Don't see the need.

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        #4
        I've never tied a brisket either...just doesn't seem necessary to cooking it (kinda counter productive if youse likes bark). That being said, you did tie that brisket up quite nicely!

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          #5
          Interesting idea Joetee . Keep us updated on the results.

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            #6
            I see it as a positive. One thing you fight with a brisket is various thicknesses, the flat ending up being the sacrificial lamb. Tying to achieve a uniform shape seems like a good strategy to me. Let us know how it works out for you.

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              #7
              Originally posted by jerrybell View Post
              I haven't done this. Did you fold it and tie it just to make it thicker? I'm puzzled as to the purpose.
              My flats seem to dry out a bit in the past if they are too thin. So yes. Fold the flat in half. Tie everything to make it all uniform in size. Seeing if this helps. I know less bark but I like juicy meat better.

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                #8
                Never seen it done but I am anxious to see how it turns out.

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                  #9
                  Well I here to tell you it came out great. The flat is even good.

                  Click image for larger version

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                  This one below is the flat.
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                  This one below is the point.
                  Click image for larger version

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                  • jharner
                    jharner commented
                    Editing a comment
                    Bear claws on a brisket?

                  • Joetee
                    Joetee commented
                    Editing a comment
                    I used the bear claws to pick the meat up out of the pan or paper/foil to place on cutting board. It kind of helps keep the meat together and cooler on the hands.

                  #10
                  Ran it at about 240-265. Pulled it at 200 inside temp. Rest for an hour. Should have been longer but we were all hungry.
                  11 hours cook time.

                  Comment


                    #11
                    Looks good - nice job.

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                      #12
                      Thanks for sharing that! I've never tied a brisket, so I'm glad you gave it a shot..

                      Comment


                      • Joetee
                        Joetee commented
                        Editing a comment
                        Some brisket are in pretty good shape and won't need this. But lately seems like all the briskets I see any more have thin flats.
                        I think next things instead of folding, I'll cut the thin piece in half. Reverse the piece I cut off and lay it back on. You need to tie it well because the meat shrinks a lot leaving the string loose. If you can keep the meat firmly together it will cook as one piece. This was my first time and I am learning.

                      #13
                      Yep, great Idea. For really thin, emaciated briskets just roll them up as a rolled roast. Easy and works great.

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