Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
05-03-2013, 07:22 PM | #1 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
|
Brisket request please
Yep another question about Brisket. Could some one put up or link to a mercan brisket being removed from a carcass. My butcher has no idea what an American brisket is. I have discussed this with a few butchers and they can get a bit narky when you request something foreign
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
|
05-03-2013, 07:28 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
I googled and really didn't find anything. Maybe this will help?
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
Thanks from:---> |
05-03-2013, 07:30 PM | #3 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
|
__________________
Chris- Midwest BBQ Outreach |
|
Thanks from: ---> |
05-03-2013, 07:33 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
This might help too
__________________
[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] |
|
Thanks from:---> |
05-03-2013, 08:13 PM | #5 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
I hope some of this helps....
It's the same cut that Australian Meat Processors use for "Corned Beef" wikipedia "Brisket" Defined... . . |
|
Thanks from: ---> |
05-04-2013, 01:39 AM | #6 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
|
Thanks very much for your help, I will copy all of this and see how I go.
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
|
05-06-2013, 09:40 AM | #7 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
|
2352 is what you want http://www.icmj.com.au/Download%20do...adebrisket.pdf Here is the American version with a very technical description: http://www.ams.usda.gov/AMSv1.0/getf...STELDEV3003281 Page 37 Quote:
|
|
|
Thanks from: ---> |
05-06-2013, 12:19 PM | #8 | |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
|
Quote:
__________________
Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
|
|
Thanks from:---> |
05-16-2013, 04:23 AM | #9 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
|
Taking a copy of this tomorrow to my Asian mate and see how I go.
Thanks again and wish me luck
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
|
05-16-2013, 06:27 AM | #10 | |
Full Fledged Farker
Join Date: 06-25-10
Location: Leicester UK
|
Quote:
We have the same problems in the U.K. but we now use a company that imports U.S. beef so problem solved.
__________________
Miss Piggy's BBQ. U.K. European Champions. Jack Daniel's 2012 Top International Team. |
|
|
Thanks from:---> |
05-22-2013, 11:40 PM | #11 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
|
Peruse these pictures and tell me how close we are please.
First lot is a Full Australian Brisket so I am told. Thickest part would be 2 1/2 inches dressed. Next pieces. About 3 inches thick
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
|
05-22-2013, 11:46 PM | #12 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
|
An American brisket and an Australian brisket are the same! I cannot understand your problem. There is a difference between trimmed & untrimmed!
John
__________________
John When you stop horsing around it is time to fire up the BBQ & Smoker |
|
05-22-2013, 11:47 PM | #13 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
|
It looks like they have taken the point off and what you have is what we call the flat.
__________________
Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
|
Thanks from: ---> |
05-22-2013, 11:51 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
From what I see, you have split the brisket in half, the side on the left is part of the flat, and the full point. The part on the right is the flat. You appear to have cut directly through the middle of what we call the flat of the brisket, crossways. This, if it had not been split, would have been what we call a packer brisket.
__________________
[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] |
|
Thanks from:---> |
05-23-2013, 01:27 AM | #15 | |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
|
Quote:
John
__________________
John When you stop horsing around it is time to fire up the BBQ & Smoker |
|
|
Thanks from:---> |
Thread Tools | |
|
|