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Strange cut of brisket - not sure what to do

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  • bbqLuv
    replied
    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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  • JGo37
    replied
    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.

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  • Dadof3Illinois
    replied
    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.

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  • Jfrosty27
    replied
    As above, cook, eat, and enjoy. You know how. Same as always. Yum. The only bad thing is less leftovers!! 🤣

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  • Greygoose
    replied
    Cook it and eat it

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

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  • JMuseum
    started a topic Strange cut of brisket - not sure what to do

    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?
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