Enough good cheer... back to Brisket :)

[Grumpy Gator]

Ok...

I'm gonna put a couple of pork butts on the to grate of my WSM tonight, and a brisket flat on the bottom. I finished thawing the brisket last night and noticed that they folded the thin tapered end (where they separated the point) back over the flat.

My question is, can I just pin (toothpick) this thin flap just like they have it and cook it this way? If I do this, the entire flat will be about the same thickness. If I don't or can't I'll have this thin section of meat that will probably just dry out.

Maybe I'll just trim it off...

Suggestions, comments from my Q brotha's welcome...

[Anonymous]

Sometimes I trim it and cook the thin little flap fast by the firebox for a treat.

It can't hurt anything but the looks where the meat touches if you just pin it back.

Either way, ROCK ON!!!!!

[Woodman]

Let it cook till black and chewy. Cube it up. Put sauce on it. Burnt ends for 1. :wink:

[Grumpy Gator]

Thanks, guys... I think I might just try the burnt ends thingy... :)

[Grumpy Gator]

Ok, I cut the little flap off, since it was right where I usually "mark" the brisket for later slicing anyway. Cooked it alongside the flat and had nice burnt ends for breakfast.

Lunch was the most wonderful sliced brisket au jus... I keep thinking of all my wasted youth when I never partook of brisket... what a loss!

Thanks Fatz and Woodrow for the advice.

And thanks Jim Minion for your advice on how to deal with the thin fat cap by laying down a couple layers of bacon. Worked great. The butts cooking over the brisket didn't hurt either. Not a hint of dryness.

Now I'm out of #2 Brisket Rub. Ordering more this week, along with another pair of gloves. Some varmint made off with mine... :x

[Woodman]

Hell Fla, brisket was probably the only thing I didn't partake in during my "wasted youth." Woody