For those of you interested in my rolled brisket experience ...
I believe my butcher chooses to do this with the thinner pieces, as it was no more than 2½ inches at the thickest. It was rolled fat side out (trimmed) and when I do another, I will cut the ties and rub the inside well and then retie it.
Overall, I think it was a great success ... very tender, easy to slice ( like a bologna roll) perhaps not as juicy as I would have liked. Next one will be taken to 200º-205º instead of 195º ... to see the difference.
I definitely reccomend trying brisket this way
Here is the thread to my weekend smoke if you missed it:
http://www.smokingmeatforums.com/for...ead.php?t=4333
...and a couple pics in high res:
Rolled Brisket on left
Sliced
I believe my butcher chooses to do this with the thinner pieces, as it was no more than 2½ inches at the thickest. It was rolled fat side out (trimmed) and when I do another, I will cut the ties and rub the inside well and then retie it.
Overall, I think it was a great success ... very tender, easy to slice ( like a bologna roll) perhaps not as juicy as I would have liked. Next one will be taken to 200º-205º instead of 195º ... to see the difference.
I definitely reccomend trying brisket this way

Here is the thread to my weekend smoke if you missed it:
http://www.smokingmeatforums.com/for...ead.php?t=4333
...and a couple pics in high res:
Rolled Brisket on left

Sliced
