First brisket, worried about thickness difference in flat vs point.
Just seasoned and plan to put on smoker in 2 hours
by EatingEveryEgg
6 Comments
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bassfishing2000
My first brisket was shaped like that, the point came out great at 207 and the flat was 197 and came out then for about half the flat
theuautumnwind
I usually leave a little extra fat on the flat. Trim off the real thin end of it it’ll just burn up.
Beneficial_Goat_2207
Trim it off and smoke next to the brisket. Or freeze it for later. The brisket should be aerodynamic
ketchupandliqour69
You over trimmed it. I’ve done that plenty of times. I get too knife happy. Briskets should be kinda shaped like sofi stadium. This odd triangular shape with a weird smooth incline. Only thing you ever need to trim is the bottom fat down to 1/4ish inch unless you’re going for a competition
Guilty-Difference-86
Shave the Mohawk down. Try to make it more aerodynamic if that makes sense
6 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
My first brisket was shaped like that, the point came out great at 207 and the flat was 197 and came out then for about half the flat
I usually leave a little extra fat on the flat. Trim off the real thin end of it it’ll just burn up.
Trim it off and smoke next to the brisket. Or freeze it for later. The brisket should be aerodynamic
You over trimmed it. I’ve done that plenty of times. I get too knife happy. Briskets should be kinda shaped like sofi stadium. This odd triangular shape with a weird smooth incline. Only thing you ever need to trim is the bottom fat down to 1/4ish inch unless you’re going for a competition
Shave the Mohawk down. Try to make it more aerodynamic if that makes sense