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Brisket with No Fat Cap

satjatsatjat Posts: 36
edited September 2012 in EggHead Forum
All I could get to cook was a trimmed point of brisket.....No fat to slowly baste down.  My plan is to take strips of bacon and cover the meat while it cooks...not the same as a big fat cap...but it is bacon...how could that be bad?  Any thoughts from the group?

Comments

  • lousubcaplousubcap Posts: 14,053
    I can only find flats never stand-alone points but I do use bacon to help with the "fat rendering" process.  At some time in the cook the bacon will be finished well before the hunk of beef-remove and save it-great chopped up with cream cheese in ABT's or just straight off the beef. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • I got a tri-tip from Costco, one of the trimmed ones.  No fat cap.  I laid bacon on top of the roast, cooked it low and low and it came out great.  But that was only a one and a half hour cook, not sure how well it would work on a long cook like a brisket.
    Simi Valley, California
    LBGE, PBC, Annova
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