super trimmed brisket

[danj217]

a buddy of mine brought 4 briskets labled "super trimmed" for me to cook for him this saturday. Just wondering what are some experiences some of you might of had with these cuts of meats. What kinda of cooking times should I expect? I'm also concerned with the brisket being a little on the dry side. Only experience i've had is with "packer" style and although i do trim them sometimes they are no where near to what these are. i would say they have maybe an 1/8" of fat on the underside and just a bit on top. Also seem to look like they're only the flat part of the brisket. any ideas would be greatly appreciated!

[bigwheel]

Just play like they are real briskets. Should still be plenty enough fat still left in them things to float a battleship. Now assuming these aint flats here? As long as they are letting the point tag along..it be just fine. In fact..brisket fat dont taste too good. That is the object to get rid of it...you got a head start on the goal. They are full of nasty stuff.

bigwheel

[Paul Taylor]

If it were me, I would basically do it like a regular brisket with the wrapping & 160 & that thing. Just make sure that you do put a little liquid on the meat prior to wrapping. I would use the BBQ sauce recipe that Bill has. Just my $.02 worth.


Paul Taylor

[david brace]

Hey PT...Just talking to wifey Kathy about Slidell LA. Do you know of it? Her school helped them out after Miss Rita stormed thru your part of the Continent. She said that if we go down there we gotta stop by Slidell Jr. High to meet her southern colleagues...

DB

[Paul Taylor]

Hey 62, I know exactly where it is. It is about 3 1/2 hours just east of me. Just lemme know when ya"ll are comming down OK? I will have some grub set up & if you come @ te right time of the year, we could also do a crawfish boil maybe too if ya"ll are up for it. Would love to have ya"ll down.

Paul Taylor