Quote:
Originally Posted by tabs
The problem with the Brisket Flat is that it is a very LEAN piece of meat..A lot of Pro Q'ers just cut that piece off after smoking and use it for chopped meat mixed with a sauce..
The Point on the other hand has the fat content to make it tender and juicy. You need fat content to make any meat tender and juicy...
I have a full Brisket in the Refer and am going to cut the Flat and brine it for Corned Beef...With the Point I am either going to just smoke it or make Pastrami out of it...
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Wow, this thread has been dormant for some time! Getting ready to do a brisket and cant believe its been so long since i posted a brisket cook here.
Sous Vide has been my go to method for Brisket for some time now as it is easy, juicy, delicious and comes out perfect every time.
I now pre-smoke and char the brisket on the BGE for about an hour then cut into 2 to 3 pieces to easily fit into vac seal bags but the key is to add the following Barbaccoa marinade prior to sealing then cook at 155" for 24-36 hours. This recipe is excellent.
1⁄4 cup Apple Cider Vinegar
2 tbsp Minced Garlic Cloves
1 tbsp ground Black Pepper
1 tbsp salt
3 tbsp Lime Juice
1⁄2 tbsp Ground Cloves
2 Bay Leaves
3 Chipotle Chiles
3 tbsp Goya Sofrito
1 Jar fire Roasted Red Pepper