Quote:
Originally Posted by mthomas58
Thought I'd give brisket a try. Smoked a grocery store 5 lb flat for 3 hours on the Big Green Egg last night before bagging it (salt and pepper only). it will go 36 hours at 155 degrees.
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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...