A local store had whole beef brisket for 1.88/lb, so I picked on up. They were all pretty much the same size and the one I got was a little over 13 lbs. There is a thicker side and a thinner side to it. From what I under, the thicker side is called the "flat" and the thinner side is called the "point". This seems kind of backwards to me because the "point" side is flat and the "flat" side kind of comes to a point. So, do I have this backwards??
Anyway, the thermometer goes in the thick side and smoke until 170*, pull and wrap in foil and reinsert the thermometer and cook until 180*, remove from smoker, wrap in towels and place in a cooler for an hour or so. It should then be ready for slicing.
Doesn't the thinner side get a lot more done than the thicker side? Is there a problem with drying out the thinner side?
I'm a little nervous about screwing up $25 worth of meat...
MoFo
Anyway, the thermometer goes in the thick side and smoke until 170*, pull and wrap in foil and reinsert the thermometer and cook until 180*, remove from smoker, wrap in towels and place in a cooler for an hour or so. It should then be ready for slicing.
Doesn't the thinner side get a lot more done than the thicker side? Is there a problem with drying out the thinner side?
I'm a little nervous about screwing up $25 worth of meat...
MoFo