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Another Brisket Question

post #1 of 5
Thread Starter 

I want to smoke a brisket and I was expecting to follow the instructions in another thread about separating the flat from the point.  I bought the 7 pound brisket from Sam's and the label has "Beef brisket flat boneless cou".  

1) Does this mean the point has been cut off along with the "corn"?  

2) It has a large fat layer on one side so should I remove that before cooking? 


Thank you

post #2 of 5
Yea sounds like it's just the flat post up pics!

I personally would only remove any hard fat you find imo just a flat is going to need as much fat to keep it moist as possible
post #3 of 5
Thread Starter 

Arghhh... why do they sell just the flat if it will not be moist?  Should I consider getting something different at this point and keep this one for home consumption only?


I would take a picture but it is in the cryovac and will stay there until I pull it out on Friday for seasoning.  I will smoke it on Saturday.  

post #4 of 5
It can come out moist for sure

Here's the first one I ever did(lotta good tips in that thread)
post #5 of 5

4x15, it will be moist if you cook it correctly, which is to put it in your smoker and cook it until a probe goes through the thickest part of the flat like a knife through butter.  The moisture in a brisket comes from the breaking down and rendering of the connective tissue between the muscle fibers, not from the external fat.


That said, a decent fat cap can act as a shield to prevent the exterior of your brisket from getting scorched.

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