Thin brisket flat - how thin is too thin?

[bmillin]

Prepped a gimmee brisket this morning for a SVQ attempt. Probably came from a smaller cow, it looks like a mini packer. The flat tapers down to around 3/4". Should I just trim the thin parts to make burnt ends? The point are is only about 3-4" thick and the SV process would allow me to get it part way done then seperate.

[Oak Smoke]

I trim the thinner ends off most briskets I cook. I vac seal them until I have 3 or so then grind them into hamburger. It’s the best use I’ve found so far.

[Jerod Broussard]

Regardless of overall size, you don't want tapered edges that will cook much quicker than the rest.

[bbqLuv]

Cook it all up and you may have more burnt ends. It is really your call.
Post pics.

[texastweeter]

Make pastrami

[bbqLuv]

Or Corned Beef, I should have thought of that. Great idea and suggestion.

[bmillin]

Well crap. Came out this morning and the meat jacuzzi was at room temp, no idea how long so it's trash. The water was not too low, not sure what happened.