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-   -   Grass Fed Brisket (https://www.bbq-brethren.com/forum/showthread.php?t=231943)

devlonc 06-14-2016 03:22 PM

Grass Fed Brisket
 
So I was at the local brewery last week....(all good stories start that way don't they). Talk to a guy at the bar who says he raises grass fed cows for cheese and butchering. After a few beers i say hey I'd like a whole brisket if he can get me one, figuring a grass fed brisket would be fantastic. So i give him my number and low and behold he calls me last night and says he has my fresh brisket. So i get this fantastic piece of meat home and start reading about grass fed meat and that some guys don't like Brisket thats grass fed due to the lower fat content.:cry:

So now I'm worried that i've got this $80 piece of meat thats gonna turn out horribly. I keep looking at it thinking it looks like its got a nice amount of fat on it, what do you all think?

http://s32.postimg.org/8mfzim7ld/IMG_1720_1.jpg

http://s32.postimg.org/uj2iizks1/IMG_1721_1.jpg

http://s32.postimg.org/63uahxlv5/IMG_1722_1.jpg

CopyNPaste 06-14-2016 03:34 PM

Grass fed beef does have lower fat, so you can still use it but inject it.

aawa 06-14-2016 03:44 PM

You can do different things to keep it from drying out.

1. Inject it. You can use beef broth or a commercial injection.

2. Cover it in bacon. This will protect the surface of the meat from drying out too quick, so it holds some of its moisture in.

3. Wrap it sometime during the cook. You can use foil or butcher paper. Foil will help retain more moisture, but it will also yield a texture more towards pot roast. Butcher Paper will retain a less moisture than foil, but also yields a roasted meat texture.

landarc 06-14-2016 03:58 PM

I have cooked somewhere close to 30 grass-finished brisket, from steers, and have found that they cook up great. I don't inject, trim to 1/4" and leave some fat on there. I do wrap, and add about 1/8 cup of moisture, can be anything from beer to beef stock, I like a little Worcestershire sauce in there too. Yes, the flat can be a little drier than from a Prime or Wagyu. I think it cooks comparably to Select beef.

I wonder though, you said cheese and butchering, if you have a brisket from a cow. That is a different thing. I've never cooked a cow brisket.

m-fine 06-14-2016 04:03 PM

If in doubt, add bacon.

Adding non fat liquids won't really make up for the lower amount of fat, but you could inject with seasoned clarified butter.

al_pastor 06-14-2016 04:19 PM

Franklin claims in his book the taste is too strong and funky. Guess you gotta try and see what you think.

landarc 06-14-2016 04:24 PM

Quote:

Originally Posted by al_pastor (Post 3577676)
Franklin claims in his book the taste is too strong and funky. Guess you gotta try and see what you think.

It can be, depends on the grass it was finished on. I get mine from Northern California and Western Oregon. The cattle are raised and finished on sweet grass feed. The taste is not at all a problem.

4ever3 06-14-2016 04:24 PM

We tried grass fed steaks... It wasn't for us. It has a whole different taste but who knows! You may love it! Keep us posted after you cook it!

devlonc 06-14-2016 04:44 PM

Quote:

Originally Posted by landarc (Post 3577654)
I have cooked somewhere close to 30 grass-finished brisket, from steers, and have found that they cook up great. I don't inject, trim to 1/4" and leave some fat on there. I do wrap, and add about 1/8 cup of moisture, can be anything from beer to beef stock, I like a little Worcestershire sauce in there too. Yes, the flat can be a little drier than from a Prime or Wagyu. I think it cooks comparably to Select beef.

I wonder though, you said cheese and butchering, if you have a brisket from a cow. That is a different thing. I've never cooked a cow brisket.

Ovisiouly be has diary cows and beef cows. Sorry didn't make that clear.

devlonc 06-14-2016 04:50 PM

I'm in central PA and have had grass fed beef and like it. The fat definitely seems much softer than a grain fed beef and there's less of the hard fat in the seem, it looks pretty well marbled but I'm not an expert. I'll wrap in butcher paper after 4-5hrs. I'll keep you posted

Milkman_d83 06-14-2016 06:55 PM

It would depend on the wording. Is it strictly grass fed. A local buther shop here promotes grass fed beef. I know multiple farmers they buy cattle from and they feed more corn then I do. If they buy the cow live and graze it on pasture for a month or so and the cow to acre ratio is right it will qualify as grass feed beef. Lol. Personally I don't like purely grass feed. A bit to lean for me. I hope it turns out good for u though.

ClayHill 06-14-2016 09:13 PM

if you don't want to smoke it, grass fed brisket makes a fine addition to a hamburger blend, mix it with short rib and chuck meat and you'll have a burger you wont forget!

BillN 06-14-2016 09:25 PM

Anxious to see how it comes out. If you like wild game then you will like grass fed beef.

MeatyOakerSmoker 06-14-2016 09:25 PM

I've made it and it turned out great.

jvargas 06-14-2016 09:37 PM

I thought you could definitely taste the difference in the meat, but it was still good. I have only cooked 1 grass fed and I should've pulled it earlier than a normal steroid brisket. It was a little dryer than usual.


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