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Rolled beef brisket

DaveDesign

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Hi all, i planned to try some brisket tomorrow.

But the only Brisket I could get my hands on was a rolled piece. The butcher said it was thin so they roll it. After cutting to about the length I think my grill is I have a 1.8kg piece.

So how do I handle this for a smoke?. Obviously most of Google pops results for normal brisket.

Thanks in advance

Dave
 

tallbm

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Hi all, i planned to try some brisket tomorrow.

But the only Brisket I could get my hands on was a rolled piece. The butcher said it was thin so they roll it. After cutting to about the length I think my grill is I have a 1.8kg piece.

So how do I handle this for a smoke?. Obviously most of Google pops results for normal brisket.

Thanks in advance

Dave
Hi there and welcome!

If you can provide a picture I think that would really help people see what you are working with and give you the best response. I'm not sure what your brisket cut looks like since it is both thin and rolled :)
 

Geebs

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Agreed with the above, if its thin you may want to just stick with burnt ends.
 

Rings Я Us

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I would just stick it in marinade and then slow braise it with onion and garlic in some beef broth.
Mushrooms sound good
 

tallbm

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Oh wow is that a brisket from a veal animal? :P

I think going burnt ends would be the way to go as it is even thin looking when rolled up.
The good thing is that many people consider burnt ends the best way to do some brisket meat.
I don't make them on purpose (only from my trimmings) but this would be the case where I would be all for it!
 

DaveDesign

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The consensus is totally for burnt ends! Not what I set out for but it's what I'm rolling with :) bad butcher!!
 

gmc2003

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I dunno Dave, that's a tough one to figure out. My first thought was to unroll it flat, cover in rub, inject with beef broth, and put a layer of feta cheese and spinach on it then roll it back up and tie. I'm just not sure how that would work with a brisket. Let us know what you decide.

Chris
 

SmokinAl

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It looks like the grain is running lengthwise, so I would just smoke it like it is with a probe down in the middle. Take it to around 195 & after untying it you should be able to slice it just like a loin.
Al
 

Bearcarver

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It looks like the grain is running lengthwise, so I would just smoke it like it is with a probe down in the middle. Take it to around 195 & after untying it you should be able to slice it just like a loin.
Al

^^^Yeah, That !!^^^
I like that whole Plan!! :)

Bear
 

DaveDesign

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i cooked it flat in the end, did half as burnt ends and the other into a chilli con carne! id update with pics but i broke my phone:rolleyes:
 

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