Brisket Q


 

Jay Lopa

TVWBB Fan
When smoking a packer How do you keep the thin part of the flat moist it seems that it is allways over cooked before the rest of the brisket is up to temp.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jay Lopa:
When smoking a packer How do you keep the thin part of the flat moist it seems that it is allways over cooked before the rest of the brisket is up to temp.
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</div></BLOCKQUOTE>

Wrap the thin pieces in foil, it will help, but won't totally prevent the thin pieces from overcooking.

You could trim the real thin pieces off and put them on when you do the brisket and pull them off for snacks midways through the cook.
 
Hey Larry, I put foil under the flat if I cant find a thick one in the store. If there under 2 inches I just lay foil under that side, I was thinking one day if I wrapped it it would cook even faster? Is this not the case and why? what do you think? thanks LW.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jay Lopa:
When smoking a packer How do you keep the thin part of the flat moist it seems that it is allways over cooked before the rest of the brisket is up to temp.
icon_confused.gif
</div></BLOCKQUOTE>
If this is a stupid question forgive me, but you do cut off the flat when it is tender and leave the point on longer to finish don't you? Your post made me think that you leave the whole brisket on the smoker until the thicker and fattier point is done. Like I said, if that isn't the case slap me with a wet noodle
 
I leave the brisket whole on for the entire cook the part i talk about is the very thin part of that briskets flat
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan H.:
Hey Larry, I put foil under the flat if I cant find a thick one in the store. If there under 2 inches I just lay foil under that side, I was thinking one day if I wrapped it it would cook even faster? Is this not the case and why? what do you think? thanks LW. </div></BLOCKQUOTE>

I didn't actually mean to 'wrap' the thin parts, I meant more of a loose tenting to protect it from turning to dust.
 

 

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