Another brisket question.


 

Bob Sample

TVWBB Diamond Member
I picked up a small packer today and the tip of the flat is pretty thin. Has anyone ever tried folding over the tip and tying it so it is a more uniform thickness. Basically what you would do is cut almost all the way through the flat crossways and then fold the tip under and tie it. I have done this with beef and pork tenderloin and it usually works well.
 

 

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