Tied up brisket

[Joetee]

Has anybody tried tieing up a brisket? This one has a thin flat and basically a point that is just out of a good shape. So I folded the flat and tied it all up into a pretty good shape.
I've done chucks this way with good results.

 

[noboundaries]

Definitely works. I've done it with other cuts of meat, too. Should work great on the brisket.

 

[MJB05615]

Never tried it, but sounds like a good idea. Let us know how it turns out. Pics too please.

 

[mike243]

That's a known fix for thin meat, it will work great.

 

[Colin1230]

Absolutely, that will work with great results. I like triming the thin end prior to wrapping and using that for burnt ends.

 

[Joetee]

Well I'm here to say it worked great.
Both point and flat came out great.
11 hour cook time. 245-265 grill temp.
Pulled it at 200° IT.

Middle is the flat.
Bottom of the point.

 

[912smoker]

Looks like a success for sure ! Great color and bark

 

[Joetee]

Thanks. It's very good. I don't normally take it to 200°. I think I'll be doing this more often.

 

[MJB05615]

Looks real good. Juicy and nice smoke ring. Nice bark too.