Quick Brisket Question

Discussion in 'Beef' started by schultzy, Aug 30, 2008.

  1. I opened up a 10 # whole brisket and put on at 3 am. At one end of the brisket it was only about 3/4" thick. This was a piece about 6"x12" then it tapered up to about 2 1/2" thick. Am I going to have trouble with the smaller end drying out quick? Do I trim it off when it gets to temp before the thicker end? I just dont want to burn it. The total size of this thing hung over the edges of a cookie sheet all the way around, the 10#'s was a guess as it was processed for me and didn't have a printed weight. Thanks for the help.
     
  2. richtee

    richtee Smoking Guru OTBS Member

    That's exactly what I did yesterday. The thin end was really thin like yours, I removed it at 180 foiled and chilled- and left the rest on. I will be re-heating it all in an oven later today for a party, so I pulled it a bit early.
     

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