Just curious if anyone has experience, opinions or tips on something I am thinking of doing this weekend. I have not yet smoked a brisket on my Weber with Smokenator/Pitmaster IQ110 and I am itching to do so. We don't have a need for pounds and pounds of meat though, since there are only 4 of us in the house.
Will it work to "split" the brisket - lengthwise - in such a way as to retain a portion of the flat and the point? Where I live, they sometimes sell a split brisket like that in the HEB grocery stores. The problem is, they don't always have them and they are pre-marinated in some solution that I don't really trust or want.
I was thinking of tightly wrapping the other half and freezing for a month or so.
What say ye, pitmasters?
Will it work to "split" the brisket - lengthwise - in such a way as to retain a portion of the flat and the point? Where I live, they sometimes sell a split brisket like that in the HEB grocery stores. The problem is, they don't always have them and they are pre-marinated in some solution that I don't really trust or want.
I was thinking of tightly wrapping the other half and freezing for a month or so.
What say ye, pitmasters?
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