Thin Brisket - strategy questions

[YokeUp]

OK, got ahold of some really good looking Prime briskets, but they are on the thin side away from the point. Kind of hard to tell what the end closest to the point will be like but I have some questions:
1. What do you suggest for cutting it for a KCBS box?
2. Would you go with the thin cut, or go on the bias and make them longer?

Any help you can give with them would be greatly appreciated.

 

[smoke-n-my-i's]

ALWAYS cut across the grain.....

 

[RangerJ]

Depends on how you cook. If you seperate prior, it will give you a better idea of the lay of the land.

If you don't, then once complete and you seperate you can get a feel for what's going on. While I trim prior, you can trim the ends in KCBS so, you can cut them as long as you want and adjust accordingly.

Good luck!

 

[Smoke'n Ice]

You can cut them cross grain at an angle to broden the width of the slice, not the length, but be careful as too drastic an angle can affect tenderness by having a mouth fill of having cut with the grain.

 

[glenntm]

Were with Pappa Charlies. Trim prior to cooking and size for the box.

 

[big matt]

You can cut them cross grain at an angle to broden the width of the slice, not the length, but be careful as too drastic an angle can affect tenderness by having a mouth fill of having cut with the grain.

This is exactly what we do in the case of a thin flat..I can turn a one inch slice into a two inch one just by angling the blade slightly..we also trim to fit like Tom mentioned.

 

[Capn Kev]

How thin is thin? If it's 1" or above then you really shouldn't worry about it. Just fill that box with perfectly cooked, flavorful and tender brisket and it will score well.

 

[YokeUp]

Thanks everybody, you guys have been a great help and I appreciate it very much, God bless ya