The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Big Arse Brisket Gash (http://www.bbq-brethren.com/forum/showthread.php?t=152988)

Fo Sizzle My Nizzle 02-03-2013 02:18 AM

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!

dwfisk 02-03-2013 05:46 AM

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.

dwfisk 02-03-2013 06:23 AM

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

Ron_L 02-03-2013 07:37 AM

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.

Pitmaster T 02-03-2013 08:26 AM

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

Dirt Daddy 02-03-2013 08:35 AM

Dang

Q-Dat 02-03-2013 08:54 AM

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.

Bludawg 02-03-2013 09:10 AM

More Bark

Smokin Patriots 02-03-2013 09:13 AM

Quote:

Originally Posted by Q-Dat (Post 2352736)
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.

haha

manbearpig 02-03-2013 09:27 AM

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.

MisterChrister 02-03-2013 09:31 AM

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

Fo Sizzle My Nizzle 02-03-2013 10:29 AM

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?

landarc 02-03-2013 10:48 AM

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

Big Mike 02-03-2013 01:46 PM

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


All times are GMT -5. The time now is 03:11 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.