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Question about brisket

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    Question about brisket

    Good Day, folks.

    I have these two pieces of brisket given to me by some farmer friends. Great cow, lots of nice cuts off of it, but they don't like brisket - they fed some to their dogs! Just imagine!

    Now I have a piece of point and a piece of flat. Both weigh about 5 lb, but obviously they are a different thickness. Do I put the flat on a bit later? Will the flat over cook and dry out?

    Any advise would be appreciated.
    Attached Files

    #2
    I'd do both at the same time. Pull and wrap the first one done while the other finishes. A nice long hold never hurt a brisket

    Comment


    • RonB
      RonB commented
      Editing a comment
      +1

    • jharner
      jharner commented
      Editing a comment
      I agree

    #3
    Cook the point and make pastrami out of the flat...yum!!!

    Comment


    • UncleSpike
      UncleSpike commented
      Editing a comment
      Lat time I cooked a whole brisket, the flat was dry and not really great, so we cubed it and put it in stew. That was good!

    • Dadof3Illinois
      Dadof3Illinois commented
      Editing a comment
      To me it really depends on how well it’s marbled. If it’s got a good amount of internal marbling I’ll smoke it but if not I’ll make either corned beef or pastrami out of it.

    #4
    It's funny I have flats or points go quicker than the other on every other cook. I can't pinpoint it down. It logically seems the thinner flat would cook quicker, but it's never that way all the time. So I too say plop 'em both on at the same time. After they hit 200ish, give 'em the 'faux cambro' hold, whichever gets there first will just have to be held a bit longer. Too long of a hold might affect its sliceability, might get somewhat crumbly, but hey that's part of it!

    Comment


      #5
      I would advise to inject, especially for the flat. And start checking for doneness around 195 F. Sometimes it finishes probe tender before 203 F.

      Comment


        #6
        Well, I'm a bit red faced now...

        I loaded them on the smoker at 3:00 A.M. with the intention of taking them off at 3:00 P.M.
        Things were going just fine, but the point just flew through the stall and was pretty much done at noon. I lowered the temp to just under 200 and wrapped the flat at that point.

        Took them both off at 2:00.

        5:00 is dinner time. First I slice the point. It doesn't smell right and is tearing and impossible to slice. On closer inspection...

        IT WAS A PORK SHOULDER!!!!!

        Needless to say, it didn't taste quite right with a beef rub, but was moist and good enough to eat...
        The brisket was fine, not great.
        Attached Files

        Comment


        • Jfrosty27
          Jfrosty27 commented
          Editing a comment
          Oops. At least the eating was good!

        • Steve R.
          Steve R. commented
          Editing a comment
          In the words of the late, great Lewis Grizzard:  "Damn, brother.  I don't believe I'd have told that." 😂 But at least you got to enjoy eating the evidence.

        • ColonialDawg
          ColonialDawg commented
          Editing a comment
          I do like me some Lewis Grizzard.

        #7
        now that is a twist worthy of shamalamadingdong

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