Need help

Sgood · February 05, 2012, 08:11:05 AM

I smoked my brisket to an IT of 185, then FTC's it for three hours. The problem is, It was thinner on one half and it is very dry on that half. Is there anything, I can do to rescue the brisket or should i just toss it out.

KyNola · February 05, 2012, 08:15:07 AM

Cut the brisket in half. The part that is dry, chop it up, add some BBQ sauce to it and make chopped brisket sandwiches. No need to toss it.

Sgood · February 05, 2012, 08:17:58 AM

Thanks KY, I was so freaked out and upset that it dried out on me, I never even thought of a simple solution.... :)

KyNola · February 05, 2012, 08:19:41 AM

Quote from: Sgood on February 05, 2012, 08:17:58 AM
Thanks KY, I was so freaked out and upset that it dried out on me, I never even thought of a simple solution.... :)

Been there, done that too! :)

slc smoke · February 05, 2012, 12:59:34 PM

i have been wanting to do a brisket for the first time...to avoid this problem if the brisket does have a smaller or thinner side would one want to cut it off and cook as two seperate pieces or is there something to avaoid this issue?

Sgood · February 05, 2012, 02:34:16 PM

From now on, I will be cutting that side off and cooking it seperate.

GusRobin · February 05, 2012, 03:05:48 PM

Quote from: Sgood on February 05, 2012, 02:34:16 PM
From now on, I will be cutting that side off and cooking it seperate.

If one side is that much thicker you probably have a packer. You don't want to cut it in half. You want to separate the flat from the point. Here is a tutorial on it.
http://www.bbq-brethren.com/forum/showthread.php?t=57882

KyNola · February 05, 2012, 08:53:17 PM

Gus beat me to it. Brisket 101. There can be 2 muscles to make up a brisket. A "packer" brisket will be made up of the "flat" and the "point", also called the "deckle". A packer will have a thicker end as the flat and point lay on top of each other. The muscle called a "point" is called that because it has a pointed end to it.

If you buy a brisket and is all the same thickness, you have probably bought the brisket flat, the larger muscle. Nothing wrong with that at all. Check the label.

I will yield to the others about how to separate the flat from the point on a packer. I have done it but it's not pretty when I do it. :o

Sgood · February 08, 2012, 09:55:18 AM

Thanks guys but what I had was the flat, I just didn't pay attention at the store. Looks like whoever seperated the point from the flat, When removing the point and fat ribbon they cut one side of the meat off. So, on the end where the point was, it was just thinner.