"Brick" > wrote in message
news:nqX2k.30905$MF3.28963@trnddc06...
>
> On 5-Jun-2008, " > wrote:
>
>> On Jun 5, 2:04 pm, "frohe" > wrote:
>>
>>
>> > No worries. Have your BIL to get a pound of bacon and lay over the
>> > brisket.
>> > It should cook up fine.
>> >
>> > Oh, and tell your brother to get another butcher; someone who knows how
>> > to
>> > trim up a brisket.
>>
>> That would certainly be my solution. I always try to find the most
>> square ended briskets possible, but sometimes they just aren't
>> available.
>>
>> Since I don't foil, braise or do anything else to a brisket but rub it
>> and put it on the pit, I have put bacon on the flat if it tapers down
>> to a thin end. Even a couple of pieces will keep the "too skinny" end
>> moist while the rest of the brisket is still cooking.
>>
>> Oh, yeah. Ditto on the new butcher.
>>
>> Robert
>
> I can't help myself from wondering if there isn't some kind of injection
> that might work on that butcher. Crying shame about that brisket after
> all the work trying to get the butcher educated. But it can be salvaged.
> It's hard to say about the butcher though. If he's merely ignorant, a
> little education will help. If he's stupid, I'm afraid it's terminal.
> Contrary
> to the ballbat theory, there is no known cure.
> --
> Brick(Youth is wasted on young people)

Something I did once with a brisket to try it, because it just seemed that
the flats on even the full packer cuts were getting dry when I smoked 'em...
Took beef fat, fried it over low heat to render out the fat... then poured
that in a bowl and put it in the fridge. I then loaded up the injector with
it and started putting it around through the flat. It did help with
juiciness, but not sure if that'll work this time or not. Maybe smoke it
uncovered for a couple hours, getting the smoke ring, etc... then wrap in
foil and finish. I don't want to do that because of losing the bark, but...