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Brisket with no fat

chefjp123
chefjp123 Posts: 4
in EggHead Forum
I bought today a briket flat. but here in Mexico the butchers trim all the fat!!!! today i couldnt get a whole brisket, because the had trimed all of them. Im planning on smoking it for several hours. i bought some beef fat so i could put it on top and protect it. what dou you recomend I do?
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Comments

  • lousubcap
    lousubcap Posts: 37,334
    Great cooking adventure-the top is not where you will find the challenge.  If I had that deal I would try and sort out the side of the flat that used to have the most fat.  Then put that side down with your beef fat as a heat shield and run with it.  Flats have an extremely narrow finish-line window but even a "single or double" is worth the cook.  You could toss some bacon on the opposite side and remove once it's done-will help with moisture on the brisket and taste most eggcellent.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Foghorn
    Foghorn Posts: 10,250
    I would probably try this with a fatless flat.

    http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • chefjp123
    chefjp123 Posts: 4
    Since i  didnt want to buy the whole brisket flat and mess it up I bought  half it weghts only 3 pounds is it worth smoking it?
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