Name:	Tall Cotton -	Reply
Subject:	Memorial Day Weekend
Date:	5/30/2018 9:17:08 AM

A few weeks back one of our newer dockmates told me he had some briskets he would like to share with everyone for Memorial Day Weekend. On Wednesday he brought me 4 trimmed brisket flats. I've never smoked just flats before so it was a new adventure. What I learned was that if trimmed too closely they will dry out in no time. I used my normal rub, salt, pepper, garlic, and basil. Put the on at 235  with mesquite smoke to an internal temp of 160, wrapped them in foil, and left them on to 205. They were tender enough, but could have benefited from more fat. I cut one up into 1 x 1 cubes and made burnt ends. Those were a big hit due to the additional moisture from the BBQ sauce. Our group on 20 or so folks consumed 3.5 briskets in two meals. There is a fine fine line between good brisket and terrible brisket. I think these stayed right on that line, but were leaning over to the bad side. Any suggestions on how to deal with a brisket that has been trimmed too closely?

Name:	Jim Dandy -	Reply
Subject:	Memorial Day Weekend
Date:	5/30/2018 11:11:10 AM

Crazy thought but how about bacon wrapping to add additional moisture. 

Name:	Little Talisi -	Reply
Subject:	Memorial Day Weekend
Date:	5/30/2018 12:06:34 PM

A couple of other things to try. First add a moisture pan to the cooking and also consider a thicker rub or a spread of mustard to create a moisture barrier and crust to maintain internasl moisture. Perhaps a injection also.