Trussing a thin brisket flat to even out the cook time.

[Coreymacc]

Didn't see any specific details about this method in the search so here goes.

Doing a brisket this weekend and the flat is pretty thin, 1" barely, and the point is pretty thick. Ive heard trussing the flat to pull it together and plump it up will help keep it from cooking faster than the point.

Trying to not dry the flat out before the point is done.

Anybody done this? I don't really want to separate this brisket.

Thanks
Corey

 

[912smoker]

Never tried it but have seen it done on a couple of YT vids

Keith

 

[indaswamp]

I've done it before on a brisket with a super thin corner on the flat...it works.

 

[Coreymacc]

I've done it before on a brisket with a super thin corner on the flat...it works.

Thats my issue exactly, the corner is very thin. I was going to just trim it off but its pretty large and seems like it would be a real waste of good meat.

Corey

 

[indaswamp]

Squeeze it in tight to hold it...it'll work....

 

[SmokinAl]

I've done it before on a brisket with a super thin corner on the flat...it works.

Did the same thing too! Even rolled and tied a thin flat. Rolled it with the grain, so you could slice it like a loin. Real good!
Al

 

[Coreymacc]

Well, its not perfect but its actually about the same thickness throughout now. Gonna SPOG and into the fridge, going on tommorow.

Thanks for the words of wisdom !

Corey

 

[tbern]

You're roping of that steer looks very nice!

 

[Coreymacc]

You're roping of that steer looks very nice!

Thanks! Now that I look at it again, it almost looks like a giant lobster tail

Corey

 

[Coreymacc]

Update. The trussing of the flat worked excellent. Brisket turned out almost perfect. Tender and juicy. My smoke ring was a bit weak and my bark was light, but its a pellet smoker, minor. I wrapped at 160deg, I may go higher to get a deeper ring,and bark. Bonus was a map to cut the flat properly.

Thanks again for the advice everyone.
Corey

 

[HalfSmoked]

Nice looking cook. Seems your idea worked for you.

Warren

 

[912smoker]

Yes sir looks great and glad it worked !

Keith

 

[tbern]

Looks like it turned out awesome!! Nice job!

 

[normanaj]

I've done it before on a brisket with a super thin corner on the flat...it works.

I have done this also with great results.

 

[Brokenhandle]

Sure figured that out well, great job! Looks really good!

Ryan