Flat or rolled?

[moshea65501]

I got a brisket that is quite thin. Would i be better rolling it up to hopefully stop it drying out? Thanks

[Kenny]

I've never seen a brisket rolled. What is your cook method?

[mrbill]

if you roll it, it'll take forever and a day to cook.

[moshea65501]

Yea perhaps i should just inject and leave it flat

[austin87]

That kind of looks like a flank steak from the picture, I've seen those rolled before. It looks really lean for a brisket.

Meat contracts when it cooks, so it will end up thicker than when you start it. Keep temps low and keep us updated. Good luck!

[moshea65501]

Yea it is pretty lean but was labelled as a brisket. I plan to cook it on sunday so will inject it tomorrow and will keep you posted

[mrbill]

you could always make it into pepper stout beef if you're worried about it drying out.

[moshea65501]

What is the recipe for that?

[MINIgrillin]

Ya. That one is gonna be difficult. I'd recommend 3 hrs or so on the smoke then wrap it up good. Make sure you use a water pan in smoker. Your gonna have to fight to keep that one moist.

[1buckie]

Flat........wrapped in bacon.......

[austin87]

@moshea65501 here is a recent pepper stout beef cook up http://weberkettleclub.com/forums/bbq-food-pics/pepper-stout-beef-in-the-weber-jumbo-joe/

And here's one I did a while ago http://weberkettleclub.com/forums/bbq-food-pics/psb-and-pulled-chuck-on-the-22-5'-kettle/msg146929/

And here's the original http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html

[Metal Mike]

DOUBLE THANKS @1buckie as the obvious often Eludes even the best of us

[addicted-to-smoke]

Well, there's moist, and then there's tender and they are different deals.

Tenderizing cheaper cuts of beef could be mechanical (beating the crap out of it) temperature/time-treated (low and slow) or chemical.

The latter is special bacteria at work ... rub it with some fresh kiwi pulp for a few minutes if you're worried about it being too tough ... do NOT marinade in kiwi unless you want it dissolving into a wet noodle. 15 minutes max will make it noticeably more squishy. And yeah go easy on the heat.

[1buckie]

Well, there's moist, and then there's tender and they are different deals.

Tenderizing cheaper cuts of beef could be mechanical (beating the crap out of it) temperature/time-treated (low and slow) or chemical.

The latter is special bacteria at work ... rub it with some fresh kiwi pulp for a few minutes if you're worried about it being too tough ... do NOT marinade in kiwi unless you want it dissolving into a wet noodle. 15 minutes max will make it noticeably more squishy. And yeah go easy on the heat.

Pineapple (bromelain)  and papaya (papain) are the other two notable "squishy" offenders......

[moshea65501]

Thanks for the help guys