Long & flat brisket

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Long & flat brisket

Post  irish_admiral on Fri Jul 02, 2010 4:37 pm

Hi guys

Need some advice here... got my next brisket in: it's pretty long and flat, around 1-2" thick at most places. How'd you recommend smoking it?

Is it worth rolling it or folding it? The meat is nice and flexible.

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Re: Long & flat brisket

Post  steveheyes on Tue Jul 20, 2010 1:34 pm

Don't fold or roll it. Just inject it up with some beef stock with salt, pepper and honey in there. Then rub with either a brisket rub or just plain old salt and pepper. then slap it in the smoker and let it run to about 195F and you'll be laughing
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