Brisket flat??? UPDATE.. Stuffed brisket

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pc farmer

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I have a small piece of brisket ( I think part of a flat ) That is maybe 3 or 4 pounds.  It is also cut for stuffing I want to cook up to slice.

I will be using my uds.

I need some info on cooking this thing.

Should I worry about it being sliced in the middle?

Thanks
 

humdinger

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When you say sliced down the middle, I am assuming it is a "filet" type cut and not just chopped in half correct? I guess just make sure it stays closed during cooking to ensure it won't dry out. Butcher twine might help with that. On a positive note, you can get better penetration when you marinade and rub it, so maybe consider doing that....?
 

pc farmer

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Ya, it pretty much has a pocket cut in it to stuff it.
 

pc farmer

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Thanks David.

About how long will it take??

Temp 250??

What IT for slicing??
 

pc farmer

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well looks like the bbq police r gunna be called on this one.. brisket cut for stuffing? whos responsible for this? lol.
My butcher. Told them I wanted a brisket and this is what I got.
 
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wade

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Smoke away. It will dry out a litte from the slit. 
If any parts of it do dry out a little then they can simply be used to make more burnt ends... mmmm Nothing need go to waste.
 

wade

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Even some of my prime brisket gets put aside to make some burnt ends as my wife just loves them.
 

frosty

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Smoke away. It will dry out a litte from the slit. You can add something to the pocket if you want. Maybe mushrooms, onions, or jalapenos

Happy smoken.

David
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Tie it up and let 'er go!

Good luck with it!
 

pc farmer

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Thanks, I also thought about stuffing it with peppers and onions then tying it up.
 

pc farmer

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Will post pics. 

We love garlic.
 

pc farmer

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Ok, going to stuff with peppers,onion and garlic.  Wrapping in foil around 3 hour mark.

Should I pre cook the stuffing?
 

pc farmer

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Thanks David. Q coming tomorrow.