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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 03-01-2014, 04:17 PM   #1
smoke ninja
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Default I wanna hug my butcher

Local butcher here still breaks down 4 or so sides of beef a week. I can get any cut my mind can think of. This is how get my 5-7 pound trimmed packers, he cuts them off the carcass. There's only 2 butchers I know of in this area that do this. The majority get all their beef pre cut in boxes.

They didn't have any mini packers today so the only brisket available was in a cryovac and 12 lbs. I didn't want one that large and didn't want to pay for the fat (don't know why the trimmed brisket from the carcass is the same cost per pound). Well they cut the toe side of the flat off for me and sold me the half with the point. They even trimmed some of the fat off the cap because I didn't want to pay for the waste.

Places like this are getting hard to come across.

Here's what I scored, 7 lbs of goodness.

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Unread 03-01-2014, 04:29 PM   #2
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Keep going back there keep him in business. That's a great place to have access to.
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Unread 03-01-2014, 04:38 PM   #3
cowgirl
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^^^What Husker said. Nice score!
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Unread 03-01-2014, 04:41 PM   #4
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He would be my best Buddy, I cook for me and I wont touch a brisket less than 12lb after I trim it. I guess it's a Texas thang.
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Unread 03-01-2014, 04:47 PM   #5
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He's a keeper! Always good to build a relationship like that!
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Unread 03-01-2014, 05:10 PM   #6
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That is definitely a good butcher you have. Make sure he gets a nice Christmas card.
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Unread 03-01-2014, 05:26 PM   #7
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Quote:
Originally Posted by Bludawg View Post
He would be my best Buddy, I cook for me and I wont touch a brisket less than 12lb after I trim it. I guess it's a Texas thang.
Not just a Texas thing. I prefer briskets that are around 15 lbs before trimming. O feel that they come out better and if I'm going to take the time to fire up the pit and cook I may as well make it worth my while. Leftover brisket has a lot of uses.
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Unread 03-01-2014, 05:33 PM   #8
Bbq Bubba
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Nice service. What did you pay per lb for the extra knife work?
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Unread 03-01-2014, 05:33 PM   #9
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^^^^about what does a 15 lbs brisket way after trimming?
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Unread 03-01-2014, 05:39 PM   #10
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Quote:
Originally Posted by Bbq Bubba View Post
Nice service. What did you pay per lb for the extra knife work?
No extra. The cost for brisket is high, but normally trimmed of excess (and small in size, but that works for me). He didn't weight it until after he trimmed the fat cap for me. I don't think that was normal but he wasn't gonna let me walk. I've never had a butcher do that before.

The price is high 3.99/lbs for cab. But that's normally 6 pounds of edible packer for 24 bucks, something I can afford to do and it doesn't take to long. I can hit eastern market but can't get a brisket that small anywhere else.
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Unread 03-01-2014, 05:46 PM   #11
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I wish I could find a real butcher around here, all chain stores. Nice hunk of goodness you got.
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Unread 03-01-2014, 05:55 PM   #12
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Quote:
Originally Posted by smoke ninja View Post
^^^^about what does a 15 lbs brisket way after trimming?
Each brisket is different, but probably around 13 lbs.
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Unread 03-01-2014, 06:05 PM   #13
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Ummm pretty sure that anything that came out of a cryovac came out of a box.
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Unread 03-01-2014, 06:50 PM   #14
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Would you mind sharing the name of this accommodating butcher in the Detroit area?
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Unread 03-01-2014, 07:00 PM   #15
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Quote:
Originally Posted by Teleking View Post
Ummm pretty sure that anything that came out of a cryovac came out of a box.
He butchers several sides a week. This is not his whole inventory. Cryovac primal cuts are available and are a fair price. In the case are roast and cuts not found at wallys or Meijer or rd.
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