Brisket Help

Dale

My wife, thinking she found a bargain brought home a brisket, but only the flat and with very little fat cap.

Is there any way to make this into something good, or should I just grind it into hamburger meat? Which is very good, BTW.

Big Easy Egg

I buy the flat more than the whole brisket. I have always had good results with the flat even with a minimal fat cap. Just trust low and slow and pull it off and rest it at the correct temp. Good luck.

Mike in Abita

Flats can come out good. I will normally cook a whole packer but have had some success with flats. Cook them normally to about 165 internal then wrap in foil and add about a 1/2 cup of beef broth or other liquid to the pouch and cook to 190. Unwrap and check with fork if tender you are good to go. If not then wrap it back up and cook to 200.

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

Dale

well, that's good news, I'd always read that the only way to go was the whole brisket. I do like the fatty point the best, but I'll give this a try.

Mike in Abita

If this one doesn't turn out so well just chalk it up to experience. Don't give up on flats. This one may have been just a tougher piece of meat. Check out this link for some good brisket info.

http://www.virtualweberbullet.com/brisketselect.html