Grass Fed Brisket

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devlonc

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So I was at the local brewery last week....(all good stories start that way don't they). Talk to a guy at the bar who says he raises grass fed cows for cheese and butchering. After a few beers i say hey I'd like a whole brisket if he can get me one, figuring a grass fed brisket would be fantastic. So i give him my number and low and behold he calls me last night and says he has my fresh brisket. So i get this fantastic piece of meat home and start reading about grass fed meat and that some guys don't like Brisket thats grass fed due to the lower fat content.:cry:

So now I'm worried that i've got this $80 piece of meat thats gonna turn out horribly. I keep looking at it thinking it looks like its got a nice amount of fat on it, what do you all think?





 
You can do different things to keep it from drying out.

1. Inject it. You can use beef broth or a commercial injection.

2. Cover it in bacon. This will protect the surface of the meat from drying out too quick, so it holds some of its moisture in.

3. Wrap it sometime during the cook. You can use foil or butcher paper. Foil will help retain more moisture, but it will also yield a texture more towards pot roast. Butcher Paper will retain a less moisture than foil, but also yields a roasted meat texture.
 
I have cooked somewhere close to 30 grass-finished brisket, from steers, and have found that they cook up great. I don't inject, trim to 1/4" and leave some fat on there. I do wrap, and add about 1/8 cup of moisture, can be anything from beer to beef stock, I like a little Worcestershire sauce in there too. Yes, the flat can be a little drier than from a Prime or Wagyu. I think it cooks comparably to Select beef.

I wonder though, you said cheese and butchering, if you have a brisket from a cow. That is a different thing. I've never cooked a cow brisket.
 
If in doubt, add bacon.

Adding non fat liquids won't really make up for the lower amount of fat, but you could inject with seasoned clarified butter.
 
Franklin claims in his book the taste is too strong and funky. Guess you gotta try and see what you think.
 
al_pastor said:
Franklin claims in his book the taste is too strong and funky. Guess you gotta try and see what you think.
Click to expand...
It can be, depends on the grass it was finished on. I get mine from Northern California and Western Oregon. The cattle are raised and finished on sweet grass feed. The taste is not at all a problem.
 
We tried grass fed steaks... It wasn't for us. It has a whole different taste but who knows! You may love it! Keep us posted after you cook it!
 
landarc said:
I have cooked somewhere close to 30 grass-finished brisket, from steers, and have found that they cook up great. I don't inject, trim to 1/4" and leave some fat on there. I do wrap, and add about 1/8 cup of moisture, can be anything from beer to beef stock, I like a little Worcestershire sauce in there too. Yes, the flat can be a little drier than from a Prime or Wagyu. I think it cooks comparably to Select beef.

I wonder though, you said cheese and butchering, if you have a brisket from a cow. That is a different thing. I've never cooked a cow brisket.
Click to expand...

Ovisiouly be has diary cows and beef cows. Sorry didn't make that clear.
 
I'm in central PA and have had grass fed beef and like it. The fat definitely seems much softer than a grain fed beef and there's less of the hard fat in the seem, it looks pretty well marbled but I'm not an expert. I'll wrap in butcher paper after 4-5hrs. I'll keep you posted
 
It would depend on the wording. Is it strictly grass fed. A local buther shop here promotes grass fed beef. I know multiple farmers they buy cattle from and they feed more corn then I do. If they buy the cow live and graze it on pasture for a month or so and the cow to acre ratio is right it will qualify as grass feed beef. Lol. Personally I don't like purely grass feed. A bit to lean for me. I hope it turns out good for u though.
 
if you don't want to smoke it, grass fed brisket makes a fine addition to a hamburger blend, mix it with short rib and chuck meat and you'll have a burger you wont forget!
 
Anxious to see how it comes out. If you like wild game then you will like grass fed beef.
 
I thought you could definitely taste the difference in the meat, but it was still good. I have only cooked 1 grass fed and I should've pulled it earlier than a normal steroid brisket. It was a little dryer than usual.
 
I have only cooked 1 grass fed as well it was expensive but I cooked it just like any other Brisket and I thought it was Great ..Personally I didnt notice any flavor difference but it was really good .. I havent done it since only due to cost . Was like 7.00 lb compared to costco prime at 2.89lb
 
My preferred meat is grass fed, tastes like Beef should taste like IMHO.
Work around the Fat content.
Some of our grass fed carry s more fat than the Grain fed
 
Definitely requires a bit more attention to overcooking. I think if you do a ribeye steak steak comparison you will notice a difference however brisket on the smoker for several hours infused with smoke not so much.
 
al_pastor said:
Franklin claims in his book the taste is too strong and funky. Guess you gotta try and see what you think.
Click to expand...

I have found this to be true as well. Although in some applications this is fine, brisket is not one of them.
 
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