Brisket Packer w/ tons of fat

Hey guys,
I've never seen a brisket with this much fat all over. It's a 15 lber.

My plan is to find the "top" and then trim all the top fat off. Then trim the bottom fat to about 1/4 inch-1/2 inch.

My smoking plan is to smoke this on the UDS for about 7 hours and then foil till completion.

Any suggestions or comments? I've never bought a brisket from this supplier before. They sell amazing dry aged beef so I can only imagine this will be a fantastic brisket, just as long as I can figure out the fat issue.

Thanks,

John

AZScott said:

Huh..... Looks like 2/3's of the flat is gone. It almost looks like a full packer was cut in half.

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Interesting. I'll take better photos tomorrow when I open the pack. It's real hard to see in the pack with the cellphone pic. I can see a flat section for sure but I'm not sure how much.

PatAttack said:

On second look, I believe you are correct.

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So this was 15 lbs, you think they cut off some of the flat? Maybe if they didn't it might have been 18-20 lbs?

I did ask for a smaller brisket packer, so perhaps that's what they did.

Vision said:

You should be good. I buy from Roseda all the time. Great beef.

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It really is A+ beef. I'm a little disappointed after reading the above thread, but I have to realize that do I have a 15 pound brisket here, it's huge. I can probably still get away with a bunch of great point and a little flat.

Fingers crossed.

I decided to "live blog" the smoking of this wonderful beef brisket.

If you are interested follow me here---> http://www.grilling24x7.com

I just lightly trimmed the fat and got a general plan of where the point and the flat are.

This will be interesting.


John

Pyle's BBQ said:

John, did you cut that off square or did it come out of the cryovac that way? If it came out that way, you got ripped off. If that is how all their briskets are cut, they are charging for full packers and not giving you the whole flat. I wonder if they are saving that to make corned beef? It doesn't see right that they cut off a quarter of a brisket. I'll try and take a picture of a full brisket so you know what it looks like.

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That's how the brisket came. I'm guessing they cut the flat off to make it a smaller piece. I'll call next week to ask (complain) and see what they say.

It's on the smoker now, so we'll see.

Ok guys here are the results.

First off - this was AWESOME. Very tasty. However, I do feel like I got screwed out of 50% of more of my brisket flat.


Above is after I used my hand to grab the big chunks of fat and toss them. It looks to me like the flat is at the bottom and the point is on top. Clearly, I am missing most of my flat.



Above is what I think was the flat. I sliced it thin. Clearly there isn't much of it and this was sandwiched in between fat and point so there is no bark.



Some of the point went nicely into little cubes. Man were these tender!



Above is the pulled brisket. These parts were so wet and full of love that I could only pull them. Wow. Tasty!

So, in summary, my method was awesome: 7 hours on the smoker and then 2 hours in the 270 degree oven. It was "like butter" everywhere after the 2 hour oven.

My only gripe? Here's a 15 lb brisket. How much did it cost? Ok, sit down. $63! This 15 pound brisket yielded me 5, yes five, pounds of meat. I'm not sure if that's normal or not.

I'm fine with supporting my local beef farm and I appreciate that they dry age the beef. So $63 isn't the end of the world. But c'mon, don't tell me I'm gonna get "point and flat" when I clearly don't have the amount of flat as the typical $25 Walmart packer brisket.

Thanks again guys. Overall this was a success. So tasty.