so , this was my first time cooking brisket flat with an offset smoker, i got throu the stall and wrap at 180, finish with 203 internal temp. when i cut my brisket flat, theres a weird layer of membrane (i think) in the middle of it. i am using an aus brisket meat.
hope you guys have more insight about this weird layer of membrane
weird brisket flat
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Re: weird brisket flat
That is funny looking; like a hollow tree
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Re: weird brisket flat
Looks like the fat layer between the 2 muscles of the point and flat.
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Re: weird brisket flat
Could be dried blood from an injury.
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Re: weird brisket flat
IF what he said in the OP is correct, how can there be a layer of fat inside the flat?
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Re: weird brisket flat
Chasdev wrote:IF what he said in the OP is correct, how can there be a layer of fat inside the flat?
If you cut far enough down the flat toward the point, you'll find the layer of fat that separates the 2 muscles. Unless it's just a random fat deposit,
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Re: weird brisket flat
Txdragon wrote:Chasdev wrote:IF what he said in the OP is correct, how can there be a layer of fat inside the flat?
If you cut far enough down the flat toward the point, you'll find the layer of fat that separates the 2 muscles. Unless it's just a random fat deposit,
so the story is , i bought a whole brisket around 16 pound and i cut in the middle to divide point and flat, this cut that i smoke is the flat cut that i divide into 2. when i eat the weird part im pretty sure its not a fat (at least not a good one), its chewy, hard, elastic. even my smoke ring looks weird. lol
anyway the finished meat that i cooked is a bit dry, and a bit tough. if i keep going when my internal temp reach 203 is it going to be at least dry and tender ?
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Re: weird brisket flat
Almost sound like the deckle fat.
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Re: weird brisket flat
Mule rider wrote:Almost sound like the deckle fat.
Almost, except that's on the edge close to the ribcage, not in the middle.
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Re: weird brisket flat
Could be a spot of gristle from an injury or something. Also, and I could be wrong, it looks like you cut your slices with the grain. That could be why it was a tad tough.
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Re: weird brisket flat
wBuddy wrote:Txdragon wrote:Chasdev wrote:IF what he said in the OP is correct, how can there be a layer of fat inside the flat?
If you cut far enough down the flat toward the point, you'll find the layer of fat that separates the 2 muscles. Unless it's just a random fat deposit,
so the story is , i bought a whole brisket around 16 pound and i cut in the middle to divide point and flat, this cut that i smoke is the flat cut that i divide into 2. when i eat the weird part im pretty sure its not a fat (at least not a good one), its chewy, hard, elastic. even my smoke ring looks weird. lol
anyway the finished meat that i cooked is a bit dry, and a bit tough. if i keep going when my internal temp reach 203 is it going to be at least dry and tender ?
I'm really not trying to insult your intelligence but when you say you "cut in the middle to divide point and flat", you do mean cutting it this way and not just in half, correct? I'm just asking because I agree with others that it looks like the fat between the point and the flat.
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