Mystery Meat

Bigmista · Jul 13, 2006

Ok I went to Restaurant Depot to buy a coupla briskets. I grabbed a nice 11 pounder and I grabbed what I thought was a 12 pounder. It was shaped like a brisket. It had a nice looking fat cap. It was mixed in with the briskets.

After I injected it and took it out of the cryovac, I noticed the grains were running in an unusual direction. And even though it was fatter on one end there was no fat separating the nose and the flat.

I grabbed the package and read "Premium CH Angus Bottom Round Flats".

WTF is that?!?

I had already injected it and opened it. I couldn't take it back and even if I wanted to Restaurant Depot is closed. I have to deliver 16 brisket dinners tomorrow and some of them ain't gonna be brisket.

Anybody have any ideas about this cut of beef and will smoking it destroy it?

BBQchef33 · Jul 13, 2006

Its for pot roast.

we made that at the bash.. it was that big ole hung of beef that chad threw in the cooker the first night and we were hacking slices off of it.

leaner than brisket, but still good for low and slow. tasted like roast beef, not brisket.

Bigmista · Jul 13, 2006

It will be interesting to taste it next to the brisket.

FatDad · Jul 13, 2006

BBQchef33 said:
Its for pot roast.

we made that at the bash.. it was that big ole hung of beef that chad threw in the cooker the first night and we were hacking slices off of it.

leaner than brisket, but still good for low and slow. tasted like roast beef, not brisket.

MISTA.....That was some GOOD chit....
I know you will come out smelling like a rose with this.

Your RUB and Your Sauce...(if needed)....
GO FOR IT Brother !!

Bigmista · Jul 13, 2006

Here are some pics. Mystery meat is on the left...

CarbonToe · Jul 13, 2006

BigMista, How did it turn out?

kickassbbq · Jul 13, 2006

Deliver it with a bottle of Jack. Have them drink a toast to your great food, get them hammered and they won't know the difference.
KickAss has an answer for eveything. Just ask my wife.
Smoke On!!!!!

Jeff_in_KC · Jul 13, 2006

The mystery meat looks more like a brisket than the brisket does! I can see where you'd not catch that in the store. So how is it?

Bigmista · Jul 13, 2006

THey are in the cooler now. I'm about to make the sides and thenI will cut them. I'll take pics when I do.

Bigmista · Jul 13, 2006

Here are the pics of the finished cook.

This is the brisket, fresh from the foil...

First cut...

Slicing the flat...

Sliced point dinner...

Busting open the mystery meat...

It was kinda dry in the center but a dunk in the jus fixed that...

Comments?

BigAl · Jul 13, 2006

Looks Great!

Wish I had some!

bbqjoe · Jul 13, 2006

Interesting array of colors on your mystery meat.
What film do you use in that digital camera?

So how does it taste?

The_Kapn · Jul 13, 2006

Neil--Ya Da Man !!!!

I would never have dreamed you could cook bottom round like brisket and not have it go to leather on you.

TIM

Bigmista · Jul 13, 2006

The bottom round tasted good but it was even better when dipped in the jus. I had to cut it in to blocks before I sliced it. When it started falling apart, I just cut it into bite sized chunks. It was tender and not chewy at all.

LeeBo · Jul 14, 2006

Mista - I may be talkin' out my arse, but here is an idea... Is there any chance it's a gooseneck cut?

A guy that taught me about Q'in 10 years ago had been running Q joints for 20 or 30 years. He told me he always bought goosenecks from the suppliers because they are bigger and cheaper.

He said a gooseneck is the upper back leg of a cow and cooks & tastes just like brisket and are normally around 20+ pounds. I mentioned I had never seen "gooseneck cut" at the grocery store and he said it's a commercial food supplier cut.

I don't know much about butcherin' though. Just thought I would throw this out there for coments.

ps. Your pics are excellent. I can smell it through the monitor all the way out here in Okieville!!

BBQchef33 · Jul 14, 2006

leebos right... That beef flat is PART of the gooseneck. We had it at the bash too.. its not a brisket, diferent taste and texture, but was real good. Best way to describe it?? BEEFY. We were sawing hunks of it most of the day, then it got left out overnight and rained on so it wound up goinf to waste about halfway thru it.

Bigmista · Jul 14, 2006

Well th hunk that was left will be going hunked up and going in to something like that Sauce Piquant that someone (I think it was either queball or noah) was talking about.

CarbonToe · Jul 14, 2006

Both look great Mista.

Bigmista · Jul 14, 2006

Thanx! Had a ball cooking it. It was definitely interesting when I knock my therm off of the balcony while the alarm was going of at 3 inthe morning...

Arlin_MacRae · Jul 14, 2006

That looked great, Mista. Thanks for sharing your discovery.

Mystery Meat

somebody shut me the fark up.

Grand Poobah and Site Admin

somebody shut me the fark up.

is Blowin Smoke!

somebody shut me the fark up.

Attachments

is Blowin Smoke!

is Blowin Smoke!

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

is One Chatty Farker

bbqjoe

Guest

Moderator Emeritus

somebody shut me the fark up.

Knows what a fatty is.

Grand Poobah and Site Admin

somebody shut me the fark up.

is Blowin Smoke!

somebody shut me the fark up.

somebody shut me the fark up.

Similar threads