No recipe more of process for well trimmed brisket


 

Rich P

TVWBB Member
Hi all, I have a 5 lb. well trimmed brisket. I did one last year and put a lot of time and effort in it turned out tasty but dry I wasn't thrilled. I just picked up another one today only difference is this one is already trimmed quite well by the butcher. I dont really wanna braise or stick it in the crock pot is there any way I can smoke this with maybe bacon on top or anything to keep it moist? Any method thats best for this fat deprived brisket? Thanks for any advice..
 
Rich,

You might want to try cooking it over high heat, the foil stage on the smoker will help keep it moist.

If you're really wanting to add fat, you can wrap it in bacon but then it will taste like bacon. If you can find caul fat at your local butcher you could also use that.
 

 

Back
Top