I found this too. I bought a brisket for a texas bbq party I was putting on. First attempt... "that's not a brisket :-\".. well, I guess I'll freeze the deboned beef flank.Grill Pro Australia wrote:He would be talking about the "Flat" not the "Point"JPete wrote:The butcher i met today reckoned that cos this is a little lean, maybe consider rolling the brisket and keeping it in place with a metal skewer - but i havent really seen or heard of this before? i cook in a weber...whats the thought on rolling it?
I've never heard of rolling the Flat, I actually wont cook it anymore, its hugely overrated in my opinion. My recommendation would be to cook the Point only as its marbled with Fat and is a much nicer part of the Brisket.
Try Chuck & prep it the same way, I think it is better than Brisket anyway.
Second attempt... well, that's a brisket, but its so tiny, thin and pathetic looking. Just like that picture previously posted in this thread actually.
I also bought a nice big whole chuck which looked like I thought the brisket should've
Guess which turned out devine... and guess which turned out tasting like I find aussie brisket always does
Maybe I'm just not a fan of that greasy brisket flavour. US brisket doesn't seem to have that taste.
I'd now recommend using a whole chuck, when you want to do a "brisket". Just works better.