I ordered a brisket from my local butcher here in Australia last week. I picked it up this morning, along with a piece of pork.
When I got it home, I weighed it to be 2.33kg, or 5.1lb. Then I got it out of the bag, and found it to be about 26" long, and about 1" thick at best, in places, with others possibly half that. Looking at the brisket page on here, I think that it's a HOF.
My wife suggested that I roll it, but I know that in doing so I would miss out on lots of browning, and it wouldn't look very appetising by the time it is done. My plan is to cut it in half to fit it in my 22.5" Weber. I hope I have enough room with the 9lb pork! The smokenator will hopefully give me enough indirect cooking space.
Is this right? Is it too thin? I feel like cooking it for 12+ hours will be too much for what is a pretty thin cut of meat, but I'm happy to be proven wrong.
Any suggestions??
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