Long & flat brisket
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Long & flat brisket
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.
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.
irish_admiral- Charcoal Starter
- Number of posts : 31
Location : irish_admiral
Registration date : 2009-12-15
Re: Long & flat brisket
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
steveheyes- Burger Flipper
- Number of posts : 170
Age : 45
Location : Reading, Berks
Registration date : 2009-01-13
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