Challenging Brisket

[Carl H.]

The briskets from my supplier of grass-fed beef are small, lean and well trimmed. The standard brisket formula doesn't work well with these. What would you change in cooking one? Maybe a high heat cook with lots of early smoke for a relatively brief time (1-1.5 hrs) and then foiling until tender?

 

[Robert T.]

High heat and foil at 165 with some beef broth, if you choose. If you are doing a bigger cook, you could also do a butt over the brisket to keep it moist.

Bob

 

[Gary Michael]

Id try another supplier. I wouldnt waste my money on grass fed, trimmed brisket. Are there any other stores in your area? I dont skimp on brisket...I always try to find the best..its worth the extra $ and the end product is better.