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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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04-07-2013, 09:07 PM | #1 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Weird Little Brisket cooked up great
My very pricey brisket point turned out to be the most oddly shaped and tiny packer ever. Still, it turned into a lovely sandwich. As always, no need to click to the blog, it is all here.
On Saturday, I hit my normal meat counter, and lo and behold, what looked like a brisket point was right there. For me, I love the point far more than the flat of the brisket and here was a small grass-fed brisket from my favorite Humboldt County producer. Purchased! Woke up Sunday morning, fired the pit and took a look at my little brisket point, and was surprised to see, it as a full 4 pound packer, well, a weird, tiny, 4 pound packer with the smallest, thinnest excuse for a flat I have ever seen. By the time I got done trimming off the membrane and such, it was probably around 3 pounds. No matter, I seasoned it up with Ted & Barneys Meat Rub, a product that comes from just over the river from where this apparently tiny steer once sort of fed. Tiny Packer From here, I decided to roll it, that paper thin flat would never hold up in the cook. So, a little butcher twine and I had a brisket roast. The meat was so soft, it barely held in the butcher tie I used. Onto the smoker which had locked into 250F by then. Brisket Roast, I'll be famous It sat at the 250F temperature for 2 hours, then I wrapped it in some butcher paper and forgot about it for another 2 hours. The temperature somewhere along the line approached 375F, and the paper got a little crisp. But, after a mere 6 hours, it felt about right, so I probed and it was tender. Pulled, wrapped in new paper and rested for about an hour. I had no idea what to expect. Tiny little slices Well, I ended up with tiny little slices of brisket, but, where they tender, they sure looked good. A tiny little smoke ring, almost no visible fat, let's check if it bends. Yep, bendy, downright floppy So, the slices flopped right over, I didn't bother with the slicing knife, just a regular scalloped utility knife, but, cut like a champ, no crumbling and very soft. Yep, I can cook a brisket still, darn fine one actually. Time to build a sandwich. A tiny sandwich, with tiny dill pickle slices A little horseradish mayo, some dill pickles and a soft white roll, lightly toasted. Who needs a plate, I got a cutting board. Optional Ale shown While the whole thing was smaller than expected, the flavor was all brisket. First off, the Ted & Barney's Meat Rub was excellent. I am surprised every time I use it, it mostly look like salt and pepper, but, it gets the job done. While the brisket was weirdly shaped and tiny, it cooked up just like a full size packer, and rendered out beautifully. A tender, flavorful brisket in every way. Cook Detail: UDS cooker temps: 250F (2 hours), 250F to 375F (2 hours), 325F (2 hours) wrapped after 2 hours (butcher paper) unwrapped after 4 hours rested 1 hour or so (wrapped in clean butcher paper)
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-07-2013, 09:11 PM | #2 |
Full Fledged Farker
Join Date: 02-29-12
Location: Long island, Ny
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Ill take a couple of them samiches over here looks really good and I really have to try some horseradish mayo on my next brisket
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* PRIMO OVAL XL*MINI WSM*SMOKEY JOE*JUMBO JOE*AKORN *GOOD GRILLIN ALL* |
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04-07-2013, 09:14 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Bull, I think it came from a bull about the size of a great dane. It probably rode to the feed lot in a Prius.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-07-2013, 09:25 PM | #7 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I got a 4# full packer from a cousin who has a hobby farm a while back. IIRC, he claims he butchers around 1100#. Mine didn't come out as good as yours. It was a fun little cook.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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04-07-2013, 09:35 PM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I had a small packer once that was a little weird, but that one looks much smaller and weirder. That is until you farking nailed it to perfection and put it on that sammich!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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04-07-2013, 09:46 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Ryan, I truly think the only way I could cook this was to tie it up into a roast. That tiny flat would never have cooked up right on it's own.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-07-2013, 09:48 PM | #10 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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Mmmmmm.....looks awesome!
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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04-07-2013, 09:55 PM | #12 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Looks Awesome on that Sammich !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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04-07-2013, 09:58 PM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I pulled out the good china, you can't see, but, that is a canning jar I am drinking from
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-07-2013, 10:06 PM | #14 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Sandwich looks great. I also love drinking from a mason jar. My MIL has pint sized mason jar mugs which are farking awesome.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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