Brisket question

[Nick Smith]

I bought an 8 lb brisket but the butcher cut it into half. So I have 2 4 lb sections. Any advice to cooking these smaller peices up and still have them moist? How long should expect them both to cook?

 

[Noe]

He cut it in half, did he actually cut the brisket in half or separate the point from the flat? If he cut it in half he is no butcher.

 

[Stefan B]

Picture tells all......

 

[George Payne]

Very small briskets......depending on what temp you cook them, but I'd think if you cook them at 275 they should be done in about 5 hours +/-. No guarantee on the moist meat being that small. I normally cook whole briskets that are "about" 10 pounds and they take about 12 hours at "about" 235 degrees +/-.

If your "Butcher" cut the brisket in half, you will have a fat end and a lean end. The fat gives it tenderness so you may end up with two seperate meats tasting different.

Good luck however.

 

[Don Reed]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe:
He cut it in half, did he actually cut the brisket in half or separate the point from the flat? If he cut it in half he is no butcher. </div></BLOCKQUOTE>
au contraire mon fraire he is just that, a BUTCHER ....

.. well so to speak ...

 

[Nick Smith]