Flimsy brisket

Grillinois

I went to the store to get a brisket for the weekend, and I ended up with a Piedmontese brisket flat.  The guy behind the meat counter told me that Piedmontese is graded higher than CAB.  This flat is very soft and flexible.  This is my first brisket cook and I think I will try the Travis method (found Allegro hot & spicy at the same store).  Has anyone tried Piedmontese brisket?

lousubcap

Welcome aboard and good luck with your brisket cook.  If you feel a bit more adventurous, give this thread a look Brisket Questions and consider going with the "other than Travis method".  Just a thought-regardless, enjoy the cook and eats.

Black_Badger

I have not tried Piedmontese beef, but if you watch or read some of the BBQ guru sites they'll say that a very floppy brisket is the best one to have as it can trun out the most tender.

I'm not a huge flat fan myself, and I actually DO really like the Travis method, but if you have an exceptional cut of meat you might wan to try a more traditional 'raised-indirect with oak and S/P only' style of cook for this guy.

Either way good luck, have fun, and post some pics.

Cheers -
B_B

Grillinois

Thanks for the advice.  What I've read about Piedmontese is it has less fat content so that's why I was leaning towards the Travis method.  Still on the fence...I have until Saturday to decide.

SmokeyPitt

If it has lesa fat I rhink I would be inclined to do a braise step. You could always start out straight in the egg then add to the pan later. This would give you better bark and a bit more smoke. Perhaps use a rack to cook it over the pan for a few hours, then drop in the pan.