Brisket v Skirt

[Scot W]

I have had brisket for years. I just don't find it a great taste. Not terrible, just my taste never finds it preferred.

However, I love Skirt steak, Which is right next to the Brisket on the cow.

1. Anyone smoke the skirt?

2.Is there a cut of the Brisket maybe I have missed?

 

[K Kruger]

That the cuts are proximate doesn't mean much. Skirt, from the plate, is quite thin. Brisket is much thicker. There really aren't "cuts" per se from the brisket. Brisket is brisket. One can differentiate between the flat and point perhaps - the brisket comprises two muscles - but I'm not convinced that really answers your question. In terms of flavor I don't find them all that dissimilar. But they are quite different in structure and mass. Skirt's thinness would necessitate rather low temp smoking before grilling or otherwise cooking it. Me, I'd rather just grill it with smoke wood.

 

[Bob Sample]

Skirt steak around here usually comes about 1/2" to 3/4" thick. Ideally it is cooked rare to med-rare for it to be tender. The taste you get by fast searing on the grill with a couple handfuls of hickory chips thrown on is great. I don't think you would get the same flavour or tenderness you are hoping for if you go low and slow on your smoker. If you aren't getting enough smoke flavour from the hickory try mesquite.

 

[Baine Herrera]

I would certainly marinate my skirt steak before grilling it. I've achieved great results with the cut by marinating it and then GRILLING it. I would hesitate to smoke a skirt steak only because you're using quite a lot of fuel to smoke a thin piece of meat and may essentially just dry it out.