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Thin brisket

post #1 of 2
Thread Starter 
Bought a 10 lb brisket, and separated the point and flat to better fit in pans, but ended up not using the pans. Does anyone else separate them, and what is the disadvantage of doing it that way. Also, my brisket seemed thinner than I would like, so I guess it'll be done quicker.
post #2 of 2

Some will say that separating means the the point can't protect the flat from drying out.  But, seeing as how many cook just flats, I don't subscribe to this notion.


yes, a thinner brisket will be done quicker.   If you can arrange the brisket so that the thinner part is in a cooler area in the smoker, it will help even things out.

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