Weber Kettle Club Forums

When picking up this weekends Brisket, the stock available were shaped different than I have seen before- big, tall Point with a Flat that is very thin at the last third, furthest from the Point.  I am concerned the thinest part of the Flat will be dried out after cooking.  Should I cut off the thinest part of the Flat before smoking?  Or is this actually not a concern?

Your feedback is appreciated!

Eric

I always try to find a brisket with a thick flat. The thin ones do seem to dry out . You can inject the flat with beef broth and Worcestershire to help it retain moisture. I wouldn't cut it off personally. You can always save it for chili or taco meat if it does dry out.


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One advantage of splitting the flat and point is you reduce your cook time and gain more bark. Yeah that's 2 advantages I know but here's another, you can pull the flat before it dries out and chunk some point for burnt ends.

I don't smoke large pieces anymore to save time and the results are better IMO. I like bark.


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Quote from: kettlebb on May 24, 2018, 04:35:30 PM
One advantage of splitting the flat and point is you reduce your cook time and gain more bark. Yeah that's 2 advantages I know but here's another, you can pull the flat before it dries out and chunk some point for burnt ends.

I don't smoke large pieces anymore to save time and the results are better IMO. I like bark.


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Agree


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Had the same issue. When I have such a piece which is not equally flat, I'm smoking it for approx. 2 h and finishing it off in the Dutch oven. IMHO, it tastes even better than made entirely in the smoker/kettle.