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North Is Up 12-29-2012 05:02 PM

Brisket with Something Extra
There's an extra hunk of beef on a 12# brisket that I picked up. It was folded under in the store and I didn't notice it when I bought it.

What is it and should I just include it in my low and slow? Wife says cut it off (in reference to the brisket growth, of course). She's thinking that part is going to cook too fast because it's thinner than the main part. TIA.

bigabyte 12-29-2012 05:05 PM

Looks like a small strip of muscle on an otherwise chunk of untrimmed fat. At least from this angle.

I would trim it off, but it's not going to hurt anything if you would like to cook it and find out what it's like.

PatAttack 12-29-2012 05:06 PM

Cook it. Then eat it. Let us know how it tasted.

North Is Up 12-29-2012 05:12 PM

Yep, that's what I was thinking. Will report back after dinnertime on Sunday. Thanks for the quick replies since I'm working on it now.

There is some meat on the flip side.

Garrett 12-29-2012 06:33 PM

The last packer I got from Walmart had that same extra piece on it only smaller. I left it on while it cooked and then cubed it up with the point and made burnt ends. Couldn't tell any difference between the point and the extra piece. Interested in what you come up with.

jonboy 12-29-2012 06:46 PM

Looks like a GMB, genetically modified beef...:razz:
Let us know how it tastes after cooking or if it glows...

jasonjax 12-29-2012 06:56 PM

In the immortal words of the great movie, Meatballs "Some kind of beef...."

North Is Up 12-30-2012 11:01 PM

The extra nodule came out fine. A bit fatty and tough, but I have low standards!!! Thanks.

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