Was Looking at the prime 1 briskets at HEB Lubbock October 29 and never seen full packer briskets so thin. The edges of the flat was at least 3/4” inch or less and far from the edge.
The center of the brisket where the point & flat meets was about 1.50 to 1.75 inches thick and the point was about 2.50 to 2.75 inch total. Several prime 1’s was in the cooler but NEVER seen them SO thin. That seems TOO thin but maybe that’s the best for a prime brisket. With the brisket that thin seems the brisket would need wrapped MUCH sooner before bark gets created. On my next brisket cook using my Yoder Wichita offset thought about running the temperature at 250 to 275 but that might be WAY TOO hot for such a thin brisket. With the brisket that thin it would probably be 100% done in 6 hours at 275 and that wouldn’t be good.
The center of the brisket where the point & flat meets was about 1.50 to 1.75 inches thick and the point was about 2.50 to 2.75 inch total. Several prime 1’s was in the cooler but NEVER seen them SO thin. That seems TOO thin but maybe that’s the best for a prime brisket. With the brisket that thin seems the brisket would need wrapped MUCH sooner before bark gets created. On my next brisket cook using my Yoder Wichita offset thought about running the temperature at 250 to 275 but that might be WAY TOO hot for such a thin brisket. With the brisket that thin it would probably be 100% done in 6 hours at 275 and that wouldn’t be good.
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