Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Strange cut of brisket - not sure what to do

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Strange cut of brisket - not sure what to do

    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?
    Attached Files

    #2
    Cut off the plastic, cover in oil to make rub stick and biff it on the pit frozen @325F. Cook it whole

    Comment


      #3
      Cook it and eat it

      Comment


        #4
        As above, cook, eat, and enjoy. You know how. Same as always. Yum. The only bad thing is less leftovers!! 🤣

        Comment


          #5
          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.

          Comment


            #6
            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.

            Comment


              #7
              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.

              Comment

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              Rubs Promo
              Meat-Up in Memphis