Big Arse Brisket Gash
 

Pulled out a 15 lb packer tonight to trim up and get ready for some tri-level action. Not sure how/why I didn't notice it when picking it out but the far cap side has a 7" gash right in the middle. My question is how could this affect the cook if at all? Is there anything I should do differently or just let it ride? And also how does it affect that area while cooking? Thanks yall!

One of the Aaron Franklin videos he did for PBS (I think the one where he is prepping a brisket) shows a similar "gash" he ID'd as coming from slaughter & processing. He just said to take care to not get rub in the cut as it will clump up and get nasty - otherwise he cooked as normal. Good luck.

Here is a link to the video, the discussion starts about 5:54 into the 9 minute video.
http://

I hate when that happens. If you're coking for home it really isn't a big deal. It kills me when I find a gash in a brisket I want for competition since it can kill the ability to get nice slices.

u guys don't recognize the perfect woman when u see one.... sheesh...

Dang

Transglutaminase AKA meat glue should fix it right up.

Wait........you don't have any in your cupboard??? :p Me neither but I have heard that it works and have been meaning to get some to try.

More Bark

haha

I had that happen at a competition, except it was my fault. I put a big gash right down the middle of the flat while opening the cryovac. The flavor turned out great, but all of my turn in slices had a big V cut on top. I was so bummed.

It's shot don't bother with it. Pop it inside of the redhead before shipping to me!

Long as its just a cosmetic thing I'm not sweating it then. Besides I'm not sure of what to make of using meat glue to close my meat gash. Can you use it to just tighten the gash up a little?

I put a thin layer of rub in the cut, pop it on the cooker, it ends up just fine. Unless you're competing

I had both my Jack briskets like that. Made me sick when I opened them up. Just cook as normal, it will be fine.