OK, maybe not a secret but most people don't do this. Naturally we cut across the grain for the brisket flat and grain direction is non trivial to remember or see once the brisket looks like a meteorite. I always cut a chunk off at 90 degrees to the grain.. the thickness of the flat of course and usually what looks to be the surface area of a computer mouse... I dry brine, rub and even inject this little piece exactly like the rest of the brisket but of course it is done much faster than the rest of the beast.
In fact, if i put a whole packer in at midnight, this piece hits 200 or so by maybe 7-8 am, many hours before its big brother comes along.
Here is a secret. these pieces have never gone back inside the house. No one but me ever knows how they tasted.
That's just how it goes at my house.
In fact, if i put a whole packer in at midnight, this piece hits 200 or so by maybe 7-8 am, many hours before its big brother comes along.
Here is a secret. these pieces have never gone back inside the house. No one but me ever knows how they tasted.
That's just how it goes at my house.
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