"plugged" brisket

[Travis D]

I picked up a 5lb brisket flat at the farmers market a few weeks ago. I'm going to cook it today. I was going to try it hot and fast.
Then i remembered reading a recipe for plugged brisket in "Legends Of Texas Barbecue" cookbook. The recipe says to remove some of the hard fat and cut it into 1/4" plugs one inch long. Then cut cut one inch slits in the lean part of the meat at regular intervals. Force the plugs and a sliver of garlic deep into the slits. cook low and slow slit side down.

Has anyone tried this before? Did it work?

 

[Don Reed]

First I've heard of it (I've had a lot of firsts lately), but it does sound interesting. If you try it please let us know how it worked out.

 

[timothy]

I remember an episode of Kitchen sessions with Charlie Trotter where he used a larding needle on a pc of meat.
Sounds similar.

Tim

 

[Travis D]

yeah, your dead on Tim
I didn't bother trying this method. Once I unwrapped the brisket I realized it wasn't a flat. It was a strangely butchered half flat and point with the top cut off. If that makes any sense. I ended up doing it at 240f with a small pork but. Foiled the brisket once it hit 160f internal. Cut the point off for burnt ends. Turned out a little dry but tasted great.

 

[Zac_Callier]

That...is a good looking plate of food. All I got for lunch right now is chicken soup! Should have brought the frozen burnt ends in...curses!