Beat Your Meat

[Pork Belly]

The next time you are trimming a full packer cut take a few minutes to smack it around. You you have it fully trimmed and shaped up likely the Point will still be thicker and much higher than the flat.

Slam down a hammer fist and a few open hand slaps to reshape the point. Reducing the height of the point allows the whole brisket to cook more evenly.

Try it yourself and see what you get. I have done several hundred, this summer and find them to be cooking more even.

 

[old sarge]

Sounds like brisket abuse to me.  But worth a try!

 

[Pork Belly]

I admit it sounds goofy it started with a badly misshapen brisket cut from a freak cow. It was so grossly misshapen I had to try something. I got good results and continued it with all of them.

It is the same as trussing a roast to hold the shape for even cooking.

 

[TX Gent]

It does make sense in an abstract and "funny" manner.

New advertising slogan ... "Karate BBQ Ninja Style" comes to mind ...or ... "We Beat The Meat So You Can Eat!"

Just fun'in ... Hum ... wondering if a plastic mallet might actually help break down and "pre-soften" the brisket?

Looking for more input ....