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Brisket thickness difference
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tdubya
Posts: 8
Today, I smoked a nine pound brisket. At one end, it was 3-4 inches thick. At the other, almost nothing. Of course, the thin end was at temp way before the fat end. Would it have been a good move to cut off the thin part as it was done? Is there another way to deal with this?
Thanks,
Tom
Thanks,
Tom
Comments
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I would cut it at the mediun thickness before cooking(cut the thin end off)Cook the "mostly same thickness" like a brisket and grind the "tailings" into burger.Or cook it seperately.
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I try to buy the ones that are nearly the same thickness on each end. Our local Sam's Club had several that were the same thickness on both ends. Cooked one today that turned out fabulous.
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I did not get a taste but it looked as good as ANY I've seen!
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Thanks Hoss!
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Tried to delete this double post and was unable to. So I had to edit it.
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We try to find bigger (15lbs+) briskets and trim to be a bit more uniform in thickness. The point meat is the best part of a brisket...IMO.
-SMITTY
from SANTA CLARA, CA
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Hi Shane,
When I double post I go to edit one, remove the message and then change the subject line to:
No Message/Edited
That way most will figure it was a double post and no there is nothing there. Just a suggestion.
Regards,
Bordello -
Was your brisket a full brisket or just the flat. I have had flats that are thick then thin out and of course the packer/whole brisket will be thick on the point and the flat will thin out.
When the flat is done I separate it from the point then continue cooking the point.
GG -
Great point Grandpa! Was waiting for someone to point (no pun intended) that out.
If it was indeed a packer cut and I assume it was, then cook the flat to temp. Take the whole thing off the BGE, let it rest in a cooler for 30 minutes or so and then separate the flat from the point. It should separate very easily. Dust that point with some more rub and throw it back on the BGE for another 2-3 hours. You are now on your way to making burnt ends, the most delectable morsels of BBQ I have ever tasted.
I did a series of 3 videos a while back on smoking a brisket. Here is the video on separating the point and making burnt ends. It might be helpful to you:
http://www.youtube.com/watch?v=oOtbeM5pPVQ&playnext=1&list=PL3C475F24B9617A39 -
Great point Grandpa! Was waiting for someone to point (no pun intended) that out.
If it was indeed a packer cut and I assume it was, then cook the flat to temp. Take the whole thing off the BGE, let it rest in a cooler for 30 minutes or so and then separate the flat from the point. It should separate very easily. Dust that point with some more rub and throw it back on the BGE for another 2-3 hours. You are now on your way to making burnt ends, the most delectable morsels of BBQ I have ever tasted.
I did a series of 3 videos a while back on smoking a brisket. Here is the video on separating the point and making burnt ends. It might be helpful to you:
http://www.youtube.com/watch?v=oOtbeM5pPVQ&playnext=1&list=PL3C475F24B9617A39 -
This seems like a good idea. I was afraid I would somehow destroy the whole thing if I made a cut. Thanks so much to all for your responses.
Tom -
thanks for the link!
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I should have asked for this advice before I smoked the brisket. Thanks so much.
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Thanks for the link, I will take a look at them. I separated the point from the flat on the egg and let the point finish cooking.
I like the way my briskets come out but I am a long way from from where I would like it or a couple of folks that have posted their brisket cooks.
Here is some good information on brisket.
This is a site well worth spending some time onPlaying With Fire and Smoke
and the brisket information
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
You have probably run across this but here is the link again FAQ - Tips & Links
GG
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