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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-25-2013, 08:37 PM   #16
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That is funky looking. The point eventually descends below the flat so I don't get what's going on there. But good luck.
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Unread 05-25-2013, 11:07 PM   #17
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Cook the **** out of it, then eat it.
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Unread 05-26-2013, 01:16 AM   #18
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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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Unread 05-26-2013, 06:30 AM   #19
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Quote:
Originally Posted by Pyle's BBQ View Post
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.
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.

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Unread 05-26-2013, 07:11 PM   #20
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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.
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Unread 05-26-2013, 07:15 PM   #21
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If you paid $ per lb you didn't get screwed out of anything. You just got half of the flat.
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Unread 05-26-2013, 07:26 PM   #22
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If you paid $ per lb you didn't get screwed out of anything. You just got half of the flat.
Yes sir. $4.25/lb.
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Unread 05-26-2013, 07:55 PM   #23
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Don't forget to save all the fat, cut it into cubes, place in a large pot with maybe a 1/4 of water and render all the fat down to its tallow.

Discard (or eat) the crackilins strain and refrigerate.

Then when you are ready to make some fried chicken the old style, brine the chicken in a sweet tea brine, wash off, batter up and deep fry on the beef tallow after you cook a pork steak in it.

Then you will have some decent fried chicken. Old school. Like maybe before there were actually school, schools.
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Unread 06-02-2013, 07:32 PM   #24
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This is what I mean... **** just goes over peep's heads.
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Unread 06-02-2013, 07:42 PM   #25
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Quote:
Originally Posted by grilling24x7 View Post
Yes sir. $4.25/lb.

I usually drive up to the farm to pick up beef. Roseda does seem to cut a little strange.

Just curious, do you go to JW Treuth?
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