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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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02-03-2013, 02:18 AM | #1 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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Big Arse Brisket Gash
Pulled out a 15 lb packer tonight to trim up and get ready for some tri-level action. Not sure how/why I didn't notice it when picking it out but the far cap side has a 7" gash right in the middle. My question is how could this affect the cook if at all? Is there anything I should do differently or just let it ride? And also how does it affect that area while cooking? Thanks yall!
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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02-03-2013, 05:46 AM | #2 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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One of the Aaron Franklin videos he did for PBS (I think the one where he is prepping a brisket) shows a similar "gash" he ID'd as coming from slaughter & processing. He just said to take care to not get rub in the cut as it will clump up and get nasty - otherwise he cooked as normal. Good luck.
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02-03-2013, 06:23 AM | #3 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Here is a link to the video, the discussion starts about 5:54 into the 9 minute video.
http:// |
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02-03-2013, 07:37 AM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I hate when that happens. If you're coking for home it really isn't a big deal. It kills me when I find a gash in a brisket I want for competition since it can kill the ability to get nice slices.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-03-2013, 08:26 AM | #5 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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u guys don't recognize the perfect woman when u see one.... sheesh...
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02-03-2013, 08:35 AM | #6 |
Knows what a fatty is.
Join Date: 01-23-13
Location: Conroe, Texas
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Dang
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02-03-2013, 08:54 AM | #7 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Transglutaminase AKA meat glue should fix it right up.
Wait........you don't have any in your cupboard??? :p Me neither but I have heard that it works and have been meaning to get some to try. |
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02-03-2013, 09:10 AM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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More Bark
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-03-2013, 09:13 AM | #9 |
Full Fledged Farker
Join Date: 06-04-11
Location: Union, KY
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haha
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02-03-2013, 09:27 AM | #10 |
Knows what a fatty is.
Join Date: 09-15-10
Location: Chesterfield Mo.
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I had that happen at a competition, except it was my fault. I put a big gash right down the middle of the flat while opening the cryovac. The flavor turned out great, but all of my turn in slices had a big V cut on top. I was so bummed.
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02-03-2013, 09:31 AM | #11 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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It's shot don't bother with it. Pop it inside of the redhead before shipping to me!
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02-03-2013, 10:29 AM | #12 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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Long as its just a cosmetic thing I'm not sweating it then. Besides I'm not sure of what to make of using meat glue to close my meat gash. Can you use it to just tighten the gash up a little?
__________________
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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02-03-2013, 10:48 AM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I put a thin layer of rub in the cut, pop it on the cooker, it ends up just fine. Unless you're competing
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02-03-2013, 01:46 PM | #14 |
is one Smokin' Farker
Join Date: 10-12-07
Location: Dayton Ohio
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I had both my Jack briskets like that. Made me sick when I opened them up. Just cook as normal, it will be fine.
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ROLL TIDE!!!! Big Mike Eagle River Barbecue Yoder YS640 Stumps Platinum 5 Trailer Members Mark 8 Burner Gasser |
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