chilidog
Full Fledged Farker
Where’re flat gets really thin, would it make sense to cut that part off and use it to make corned beef? Maybe 2 inches of it, it seems to just get hard and burnt if it’s too thin.
Brisket trim
- Thread starter chilidog
- Start date
You can cut it off, or maybe rotate the brisket during the unwrapped phase and put a little foil on that thin part to protect it from the heat.
You can cut it off and grind for burgers.
blazinfire
Babbling Farker
I do cut the ends of the brisket off while cooking on the WSM depending on the size.. I just throw it on the smoker next to the brisket.. and when the brisket is still cooking.. it makes for a good snack plus gives you an idea how good the briskets gonna turn out 
pjtexas1
somebody shut me the fark up.
^^^thisI do cut the ends of the brisket off while cooking on the WSM depending on the size.. I just throw it on the smoker next to the brisket.. and when the brisket is still cooking.. it makes for a good snack plus gives you an idea how good the briskets gonna turn out
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Another vote for grinding, but I mix in some chuck or sirloin. Usually 1 or 2X the weight of the brisket.
