Help Pt. 3


 
Jon K

Jon K

TVWBB Super Fan
It's brisket time! So if all goes well you can see the 3 pieces I ended up with. At the thickest on 1 of them it's 2 1/2 inches, on the other 2 piece we're talking about 1 1/2 inches and as you can see too much fat cut off of 2 of them. Low and slow or HH? wrap it @ 160 f? and feel for tenderness? Thanks all.
 
Don't like thin trimmed flats myself, but were it me I'd go high or at least higher heat - 300-325. Wrap at 160 tops. You might want to add a little liquid (like stock) to the foil. Not something I normally do but when dealing with thing flats it can help.
 
Jon,I had a couple thin,overly trimmed flats yesterday. Pammi wanted brisket,and I wasn't thrilled with the one I saw at Sam's. I tried a Steven Raichlen trick,and it turned out great! I put some bacon on top of the thin layer of fat the butcher left. I seasoned the bottom and sides with S&P and dehydrated garlic. Did low & slow until tender,about 195*. Very yummy.
 
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