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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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02-29-2008, 06:12 PM | #1 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Help me identify this cut of beef
So a friend of mine gave me a package of beef this that was labeled brisket on the packing paper from the butcher. Got it and thought it looked awfully square and figured it was just the brisket flat with a lot of fat.
Well, I'm suppose to smoke it for a birthday party tomorrow. It looks like a better cut of meat then brisket. If so, what temp do you all advise I cook it to (internal)?
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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02-29-2008, 06:17 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks like a brisket flat. Cook like a brisket, but check around for advice. I never cook flats because I like point meat so much it seems pointless to me. I recommend getting advice because the flat can be prone to drying out, although that one appears to have a lot of fat which will help.
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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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02-29-2008, 06:19 PM | #3 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I generally always cut the point apart from the flat prior to cooking, and it has never looked like that.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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02-29-2008, 06:21 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I've never seen one with a strip of fat running through the flat like that either. Maybe someone will know for sure.
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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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02-29-2008, 06:23 PM | #5 |
is one Smokin' Farker
Join Date: 06-27-07
Location: Canton, MA
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Its a square chunk taken out of a packer brisket.
see that white fat that runs all the way through the meat, the small park is peice of the point, the larger part is part of a flat. Odd way to cut the meat, but its basically the center of a whole brisket. (at least that's my guess)
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Brendan B. NEBS, KCBS CBJ [url]www.BBQNewEngland.com[/url] Transformer BBQ FEC 100, Lang 60M, Jamie Geer Backyard Viking Professional Gasser |
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02-29-2008, 06:24 PM | #6 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I'm starting to think it might be from the sirloin. I might have to go get a packer and keep this for steaks. Those pictures don't show how thick it is. I just put my index finger across the thick point (see second pic) and it was almost as thick of the length of my finger.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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02-29-2008, 06:25 PM | #7 | |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Quote:
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Kevin |
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02-29-2008, 06:27 PM | #8 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I agree with Transformer as well, would you like me to create a poll?
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02-29-2008, 06:29 PM | #9 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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No, I have a couple hours to figure it out. I can see the fat and where it appears the flat and the point come together, but we're not seeing the grain on the flat?
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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02-29-2008, 06:29 PM | #10 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Kinda scary that they cut it that way. I wonder why they cut part of it off?
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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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02-29-2008, 06:31 PM | #11 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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yep - bizzare way to cut a brisket but that's what it lookd like to me too. What's it weigh?
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02-29-2008, 06:42 PM | #12 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Its the back half of a packer as Transformer has said. Its brisket.
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02-29-2008, 06:42 PM | #13 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I wish I knew - that would help me plan for cooking it. I'd guess 8-9 lbs.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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02-29-2008, 06:53 PM | #14 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Yeah, its got to be brisket. Never saw anything from the back end of a steer with fat patterns like that.
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qman Para Bellum |
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02-29-2008, 06:56 PM | #15 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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If you don't have a kitchen scale, do you have a bathroom scale? You can stand on your bathroom scale, look at the weight [don't have to tell anyone], then pickup the meat, and check the scale again-should be accurate to within a pound.
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qman Para Bellum |
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