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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-29-2012, 05:02 PM   #1
North Is Up
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Default 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.

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Old 12-29-2012, 05:05 PM   #2
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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.
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Old 12-29-2012, 05:06 PM   #3
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Cook it. Then eat it. Let us know how it tasted.
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Old 12-29-2012, 05:12 PM   #4
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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.
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Old 12-29-2012, 06:33 PM   #5
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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.
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Old 12-29-2012, 06:46 PM   #6
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Looks like a GMB, genetically modified beef...
Let us know how it tastes after cooking or if it glows...
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Old 12-29-2012, 06:56 PM   #7
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In the immortal words of the great movie, Meatballs "Some kind of beef...."
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Old 12-30-2012, 11:01 PM   #8
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The extra nodule came out fine. A bit fatty and tough, but I have low standards!!! Thanks.

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