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Author Topic: Brisket Idea  (Read 2180 times)

Wagon

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Brisket Idea
« on: August 08, 2015, 10:50:12 PM »
I have yet to smoke a brisket but believe I have read about every brisket post on this forum. It seems that a packer of aprox; #10 or better works best. 1 method I didn't read but think may work is to stack and tie 2 flats 5#-7# each, brine and rub while tied. That way you have the size and still have basicly a packer style piece of meat, fat on 1 outside and fat in between the meat layers. Would like to know what you think. Thanks !
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Kirk - South Florida   SI #2

drains

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Re: Brisket Idea
« Reply #1 on: August 09, 2015, 12:48:00 AM »
Hi Kirk! That's a new one on me. Go ahead and give it a try and report back with a play by play on what you did and pics to boot! You may revolutionize our hobby!
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Dale from East Texas
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Tyarra

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Re: Brisket Idea
« Reply #2 on: August 09, 2015, 02:59:24 AM »
I'd be interested in the results on that myself!  Lots of pictures, please!
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Leah from North Texas
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DivotMaker

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Re: Brisket Idea
« Reply #3 on: August 09, 2015, 01:16:34 PM »
I bet it works great!
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Tony from NW Arkansas
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Carp210

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Re: Brisket Idea
« Reply #4 on: August 09, 2015, 04:15:13 PM »
I would also like to know how it turns out, especially on the moisture end.
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Dave from SW Pa.  (Steeler,Pirates,Penguins Country)
Weber gas grill, Weber 22.5 Charcoal Smoker
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SuperDave

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Re: Brisket Idea
« Reply #5 on: August 15, 2015, 02:35:27 PM »
I wonder if covering 2 of the primary surfaces would have an effect on smoke absorption? 
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Model 4, Harrisville, Utah
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