Morning all.
Brisket isn't a hugely popular cut in the UK, but I'm a complete convert. After going through the various advice on here, I did the following;
Trim the fat to .75cm, made a rub and applied the night before. following morning, I set the smoker to 225, smoked for 4 hours (a mixture of apple and hickory) till the I.T got to 165, took it out, wrapped in foil with a splash of orange juice, then back in till the I.T got to 185, took it out to rest in a cool box for two hours. I loved the results.
My question is this;
Brisket isn't available from that many places, so I order it from the butcher. It comes with the flat and point... How should I cook with them both together (Point and flat)? Cook the flat to the above temps, remove the flat and carry on cooking the point to 185?
Quote from: Mani on January 03, 2012, 07:10:59 AM
Cook the flat to the above temps, remove the flat and carry on cooking the point to 185?
That is what I do. The point and some of the fat from between the flat and the point back in to cook longer....then straight to chopped brisket sandwiches.
Tom
Cheers Tom.