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Tied up brisket
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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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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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Originally posted by jerrybell View PostI 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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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.
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