Laminate of brisket

[Apologies, I loaded the gilt-edged bandwidth versions... smaller next time, really!]

When I buy the whole cryovac brisket, there's frequently a flap that doesn't fit terribly well with the rest of the meat, so I cut it off. I saved the flaps from several briskets, bound them together, and produced a laminate of brisket. 48 hours of dry-rub in the 'fridge; 12 hours of relatively cool smoke, finished it off in the oven, a la Cook's Illustrated. Here's how it looked, end-on:





Here's a closeup of a slice:







You can see the structure better when it's cold:





In case anyone's interested, here's the smoke and flame pit, with purpose-built deck: Arizona flags set in decomposed granite. Nice surface upon which to spill boiling fat, flaming starter, and glowing charcoal.






The brisket tasted awful good, in spite of its split personality.

Geo

Wow. That looks incredible. Glad to hear it tasted as good as it looks -- especially after all that work.