Got Wild Idea (Brisket) UPDATE

[ChefBill]

[?][?][?][?]Want some opinions on this idea. I have a 5# brisket flat that was trimmed too close for my taste but was free (so) what can I say. I was contemplating cutting in half in the middle & smoking for 1 hr. then take it out and tie the two halves on top of each other with butcher string. (Double the thickness) then insert thermometer probe in the middle and complete the smoking & cooking until it reaches 185-190º, Remove it and FTC for a couple of hrs.... What do you PROs think????  Bill

If you can eat it, you can smoke it.<b></b>

[BigSmoker]

You could wrap it in bacon for added security but it should work.

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[SMOKEHOUSE ROB]

why dont you just buy a few pounds of bacon and wrap it with bacon?

[ChefBill]

I've already contemplated, the bacon wrap idea due to the lack of fat on the brisket.
Might even double foil wrap it at about 170º and return it to Bradley for finish cooking at 200-210º until it reaches 185º.
Only reason I was thinking of smoke an hour first was to make a lite bark on inside and seal it.

If you can eat it, you can smoke it.

[JJC]

Hi CB,

I don't think you rreally want to "seal" the meat so early.  It will prevent the smoke from penetrating the meat.  Just a thought . . .

John
Newton MA

[ChefBill]

<b>UPDATE</b>...[:p]
I decided to cut the flat in half and give the Ol' Brisket a good "Texas BBQ Rub" last night. I preheated the BS to about 250º this morning and put the brisket in topped with bacon about 7am, with 4 Hickory bisquettes followed by 9 Apple ones.
After 4 hours of smoke, I then pulled it and stacked the 2 halves of the flat on top of each other and tied them together tight with butcher string, wrapped it in foil and returned to the BS for the run to an internal temp of 195ºI turned off the smoke generator and the BS settled down to 210º.[;)]    At 210º it took until 5pm to get up to 195º internal, Did the Ol' FTC treatment for another 2 hrs.
<u>"MAN, It was moist, good bark and tender with great taste". </u>[:p]Only thing is, I may take it to 205º internal next time to get it just a little more tender. (Fork tender) [:D]    Bill

If you can eat it, you can smoke it.