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Brisket help

post #1 of 3
Thread Starter 

Hello everyone. I recently bought the MES 40 and have been having some success with it.  On the heels of that success I volunteered to smoke brisket for about 70 people.  What I didn't know is that it is sometimes very difficult to get a good cut of brisket here in Mexico.  I am, without question, very new at brisket so I would welcome any advice or help you could offer.  I have taken a couple of pictures to show you the cuts of brisket that was provided to me.  They look nothing like what I have seen in other photos where the brisket has a definitive layer of fat, and that worries me.  Again, I would appreciate any help you could offer to me.  Thanks in advance.

 

 

post #2 of 3

Looks like you have a brisket that has already been heavily trimmed. There are a couple ways I can think of offhand where you could remedy that.

1) Try laying large pieces of beef fat on the rack above, and letting it drip down onto the meat.

2) Layer sliced belly bacon directly onto the top of the brisket, or again on the rack above, to keep it moist.

 

Hope this helps.

post #3 of 3
Thread Starter 
Thanks for the advice mneeley490. Really appreciate it.