Tied up brisket

[Joetee]

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.

[jerrybell]

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

[jharner]

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.

[Loren]

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!

[Skip]

Interesting idea Joetee . Keep us updated on the results.

[Troutman]

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.

[Joetee]

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.

[Huskee]

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

[Joetee]

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



This one below is the flat.


This one below is the point.

[jharner]

Bear claws on a brisket?

[Joetee]

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.

[Joetee]

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.

[jerrybell]

Looks good - nice job.

[willxfmr]

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

[Joetee]

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.

[Ahumadora]

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