I ordered a "Brisket Flat Split Half" from a small farm - but what they sent me was the point end of 1/2 of a Brisket (~6.5 lbs). I am a bit annoyed, I figured they would know what a brisket flat is.
Figure I will smoke it as I would a normal Brisket, though I am tempted to split the flat from the point. Anyway mostly venting, but what would you do?
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I would much rather have the point so I would be happy. Like others have said, prep, cook and enjoy. I wouldn’t separate the point and flat on this one.
But, I would... I'd pull the fat out of the middle and set aside to render. Being that the approach would extract some juice-ifying (new word - will be in dictionaries next year) I'd twine it up and inject beef bone stock - a bit initially and maybe again before wrapping after the stall.
That's an awful lot of fat to try smoking as is - it occurs to me that the evaporative loss would keep the cut in stall for way too long.
I usually don't wrap, but wrapping and subsequent cambro are 'cook saving' steps. As the cut is a bit odd, use all the techniques you know to assure success.
If I may suggest, trim, dry brine, season/rub, smoke low and slow. Enjoy an adult beverage sitting back with friends, and watch the light blue smoke wisp by.
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