Brisket with Something Extra

North Is Up · Dec 29, 2012

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 · Dec 29, 2012

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 · Dec 29, 2012

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

North Is Up · Dec 29, 2012

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 · Dec 29, 2012

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 · Dec 29, 2012

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

jasonjax · Dec 29, 2012

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

North Is Up · Dec 31, 2012

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

Brisket with Something Extra

North Is Up

Full Fledged Farker

bigabyte

somebody shut me the fark up.

PatAttack

somebody shut me the fark up.

North Is Up

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Garrett

Babbling Farker

jonboy

is Blowin Smoke!

jasonjax

Babbling Farker

North Is Up

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