Choice packers went on sale last week $2.99/#. Guys bought one for me to smoke. It looked decent in the cryo-vac pack, but when I opened it up...I've never seen such a poorly trimmed brisket. Tip of the point was cut off and it had a rather large flap of meat to one side of the point. The brisket was on the small side from the missing point end and I really did not want to trim it anymore than I absolutely had to. after trimming the Deckle fat off and some of the cap fat. Decided to truss this one. I have not trussed a brisket in over 12 years, but this one-yep....definitely will help it cook better and more evenly. One corner of the flat was rather thin as well.
The poorly butchered brisket
Trussed. That looks MUCH better!
Seasoned with Texas dalmatian rub..
Wrapped with cellophane to rest in the fridge for 24 hours...
Will hit the smokehouse tonight around midnight. I'm thinking this one will take 10-12 hours. Pull it out around noon tomorrow, rest for 4-5 hours for supper Sunday. I'll be grinding and stuffing Andouille while the brisket is on....give me something to do. That will be smoked later in the week.
The poorly butchered brisket
Trussed. That looks MUCH better!
Seasoned with Texas dalmatian rub..
Wrapped with cellophane to rest in the fridge for 24 hours...
Will hit the smokehouse tonight around midnight. I'm thinking this one will take 10-12 hours. Pull it out around noon tomorrow, rest for 4-5 hours for supper Sunday. I'll be grinding and stuffing Andouille while the brisket is on....give me something to do. That will be smoked later in the week.
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