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.
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.
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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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.
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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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.
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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