British BBQ Society Forums

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Yesterday I ordered a brisket from my butchers, usually he gives me the full packer brisket, flat and point, but yesterday it looked very different than usual appearing to consist of only the flat, and most worrying of all VERY little fat . I know the fat is very important on a brisket and was wondering what to do about my current situation?
I was thinking...
1. Wrap the brisket up in foil after bark has formed?
2. Apply fatty bacon to the top of the brisket, almost as if a fat substitute?
3. Inject the meat (any recopies would be greatly appreciated?)
4. Brine the meat (again any recopies would be greatly appreciated?)

If anyone has ever had this problem and worked there way around it I would love to hear what you did, or if you think one or all of the above would work id also love a response.

Cheers Jay

That does look well trimmed... I tend to trim most of the fat and silverskin off my briskets anyway to be honest, then I rub them with olive oil and apply a 50/50 mixture of course ground black pepper and kosher salt and leave it for a few hours before sticking it on the smoker.

You could just aim to make a big pile of burnt ends from them, normally you would use the point but I've had them made from the flat too and there wasn't that much difference

Might do half burnt ends and half sliced put the burnt ends back in the smoker with some sauce and I've used some injection to hopefully add some moisture and added some bacon to the top to hopefully add a bit of fat, see how that goes I'll post a pic on Sunday see how it goes thanks

JEC wrote:You could just aim to make a big pile of burnt ends from them, normally you would use the point but I've had them made from the flat too and there wasn't that much difference

There is a HUGE difference between burnt end made from the point and cubes of flat!

j.rigg97 wrote:If anyone has ever had this problem and worked there way around it I would love to hear what you did, or if you think one or all of the above would work id also love a response.

The main thing you're looking for in brisket is the intramuscular fat, not really the hard fat on the back as it won't break down and doesn't add anything to the meat. Amazing ribs did an article on this a while ago. http://amazingribs.com/tips_and_techniq ... _caps.html

When i cook brisket i like the fat cap to act as a heat barrier, but it's not essential, all i would do is foil the brisket a little earlier than you would for a full brisket, where it's a small piece and add some beef stock to the foil when wrapping it.

Swindon_Ed wrote:

There is a HUGE difference between burnt end made from the point and cubes of flat!

Guess I've only had bad burnt ends made from the point on my travels to compare them to ones made at home from the flat

When i cook brisket i like the fat cap to act as a heat barrier, but it's not essential, all i would do is foil the brisket a little earlier than you would for a full brisket, where it's a small piece and add some beef stock to the foil when wrapping it.

Will give that a go and post the results on by Sunday

Food all done and gone

I ended up injecting the brisket and putting it in foil with beef stock towards the end of the cook, but i also added bacon to the top of the brisket, hoping that the fat of the bacon would almost substitute the lack of fat on the brisket. I would not advise that as it didn't change the taste but did leave a large part of the brisket with the absence of any bark... But overall the cook went very well and tasted very good and to my surprise was very moist, i also had time to add a rack of ribs just for me

https://imageshack.com/i/mup5ehj Brisket

https://imageshack.com/i/mu26u0hj Sliced Brisket

https://imageshack.com/i/n6onbkfj Ribs

Thanks for the advise everyone