After having tried just about everything else that can go in my smoker, I'm finally ready to take the plunge and try a brisket. Unfortunately, brisket is quite hard to find around here and the best I could do was half a brisket from a small butcher shop. It hasn't been separated into flat and point, but was pretty much cut down the middle. So what I've got is a fairly think hunk of flat and point, with the thinner flat portion gone to another lucky customer.
Would you suggest I separate the flat and point portions of this chunk, or just throw it on as is?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I think in that case I would be tempted to separate them, since you don't have the dedicated flat portion for slicing you can make your own by separating. That's just me on a whim, hard to say if I seen the chunk if I'd end up doing it but probably.
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