Every seen a 26 pound/bone-in brisket?!?

[CakeM1x]

Reminds me of Jason's 29lb boneless monster

[m-fine]

Wait, is your name Justin again? I thought it was changed to Jason the last time you made a joint video.

As for the meat, I think there are some good reasons why ribs and briskets are usually separated.

[Mikhail]

Looks like Bronto Ribs on The Flintstones.

[Baby Back Maniac]

Originally Posted by Evil-g

Great video, I liked that at times you weren't sure but trudged along.

Yeah, it was a learning experience for sure. We literally had no idea what to expect.

[Baby Back Maniac]

Originally Posted by mtime7

thanks for posting, when I was in central Texas I was told that many years ago, bone in was the only way you got brisket, I had never seen one before.

Yeah, me neither. Troy has sources but I'm not sure how I'd get one otherwise. It was cool experience though.

[m-fine]

Originally Posted by Baby Back Maniac

but I'm not sure how I'd get one otherwise.

You can buy a half cow (or whole) and ask the butcher to leave the bone on the brisket for you. The downsides are the high upfront cost and the minor inconvenience of having a few hundred pounds of additional beef you need to consume.

The other option is to find a butcher who does the slaughtering or who regularly butchers whole or half cows and make arrangements. Most retail "butchers" these days are getting meat already broken down and cryovaced, but if you live near enough to where beef is being raised, you should be able to find someone doing the high level cutting. Locally we have the Amish/Mennonite butchers and the localvore free range grass fed hipster butchers plus a couple of other shops that can do special cuts by request. You just have to be willing to ask.

[Baby Back Maniac]

Originally Posted by m-fine

You can buy a half cow (or whole) and ask the butcher to leave the bone on the brisket for you. The downsides are the high upfront cost and the minor inconvenience of having a few hundred pounds of additional beef you need to consume.

The other option is to find a butcher who does the slaughtering or who regularly butchers whole or half cows and make arrangements. Most retail "butchers" these days are getting meat already broken down and cryovaced, but if you live near enough to where beef is being raised, you should be able to find someone doing the high level cutting. Locally we have the Amish/Mennonite butchers and the localvore free range grass fed hipster butchers plus a couple of other shops that can do special cuts by request. You just have to be willing to ask.

^^^ This is why I love this site. Thanks, man.
sincerely,
"Jason"

[frognot]

That was definitely a BOB (big ole brisket)!