Rolled Brisket evaluation

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Master of the Pit
Original poster
OTBS Member
Jul 17, 2005
Woodstock, Ontario, Canada
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:

...and a couple pics in high res:
Rolled Brisket on left

Thanks for the update. I was wondering how it turned out. I'm still new at this so I have to ask, will letting it get to a higher temperature possibly result in it being more juicy? Thanks
Yes, I did but only an hour ... of course I'm comparing mine to first taste of Q'd brisket I had when visiting Texas ...

It was darn good ... everyone said as much!
Well then there's no complaint right? Sure looks good!

BTW Paul?

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