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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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06-14-2016, 03:22 PM | #1 |
Got rid of the matchlight.
Join Date: 05-07-16
Location: State College, PA
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Grass Fed Brisket
So I was at the local brewery last week....(all good stories start that way don't they). Talk to a guy at the bar who says he raises grass fed cows for cheese and butchering. After a few beers i say hey I'd like a whole brisket if he can get me one, figuring a grass fed brisket would be fantastic. So i give him my number and low and behold he calls me last night and says he has my fresh brisket. So i get this fantastic piece of meat home and start reading about grass fed meat and that some guys don't like Brisket thats grass fed due to the lower fat content.
So now I'm worried that i've got this $80 piece of meat thats gonna turn out horribly. I keep looking at it thinking it looks like its got a nice amount of fat on it, what do you all think? |
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06-14-2016, 03:34 PM | #2 |
Knows what a fatty is.
Join Date: 09-10-15
Location: Camarillo, CA
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Grass fed beef does have lower fat, so you can still use it but inject it.
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06-14-2016, 03:44 PM | #3 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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You can do different things to keep it from drying out.
1. Inject it. You can use beef broth or a commercial injection. 2. Cover it in bacon. This will protect the surface of the meat from drying out too quick, so it holds some of its moisture in. 3. Wrap it sometime during the cook. You can use foil or butcher paper. Foil will help retain more moisture, but it will also yield a texture more towards pot roast. Butcher Paper will retain a less moisture than foil, but also yields a roasted meat texture.
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~Ren~ Fat Kids Club Founding Member |
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06-14-2016, 03:58 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have cooked somewhere close to 30 grass-finished brisket, from steers, and have found that they cook up great. I don't inject, trim to 1/4" and leave some fat on there. I do wrap, and add about 1/8 cup of moisture, can be anything from beer to beef stock, I like a little Worcestershire sauce in there too. Yes, the flat can be a little drier than from a Prime or Wagyu. I think it cooks comparably to Select beef.
I wonder though, you said cheese and butchering, if you have a brisket from a cow. That is a different thing. I've never cooked a cow brisket.
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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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06-14-2016, 04:03 PM | #5 |
is Blowin Smoke!
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
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If in doubt, add bacon.
Adding non fat liquids won't really make up for the lower amount of fat, but you could inject with seasoned clarified butter.
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[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24] |
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06-14-2016, 04:19 PM | #6 |
On the road to being a farker
Join Date: 06-04-16
Location: Dallas, TX
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Franklin claims in his book the taste is too strong and funky. Guess you gotta try and see what you think.
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Steve --- WSM 22.5" |
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06-14-2016, 04:24 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It can be, depends on the grass it was finished on. I get mine from Northern California and Western Oregon. The cattle are raised and finished on sweet grass feed. The taste is not at all a problem.
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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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06-14-2016, 04:24 PM | #8 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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We tried grass fed steaks... It wasn't for us. It has a whole different taste but who knows! You may love it! Keep us posted after you cook it!
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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Thanks from:---> |
06-14-2016, 04:44 PM | #9 | |
Got rid of the matchlight.
Join Date: 05-07-16
Location: State College, PA
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Quote:
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06-14-2016, 04:50 PM | #10 |
Got rid of the matchlight.
Join Date: 05-07-16
Location: State College, PA
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I'm in central PA and have had grass fed beef and like it. The fat definitely seems much softer than a grain fed beef and there's less of the hard fat in the seem, it looks pretty well marbled but I'm not an expert. I'll wrap in butcher paper after 4-5hrs. I'll keep you posted
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06-14-2016, 06:55 PM | #11 |
Knows what a fatty is.
Join Date: 03-06-16
Location: Lancaster, Kentucky
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It would depend on the wording. Is it strictly grass fed. A local buther shop here promotes grass fed beef. I know multiple farmers they buy cattle from and they feed more corn then I do. If they buy the cow live and graze it on pasture for a month or so and the cow to acre ratio is right it will qualify as grass feed beef. Lol. Personally I don't like purely grass feed. A bit to lean for me. I hope it turns out good for u though.
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06-14-2016, 09:13 PM | #12 |
Full Fledged Farker
Join Date: 10-31-09
Location: Greencastle, PA
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if you don't want to smoke it, grass fed brisket makes a fine addition to a hamburger blend, mix it with short rib and chuck meat and you'll have a burger you wont forget!
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[URL]https://www.facebook.com/ClayHillCookers[/URL] |
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06-14-2016, 09:25 PM | #13 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Anxious to see how it comes out. If you like wild game then you will like grass fed beef.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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06-14-2016, 09:25 PM | #14 |
is One Chatty Farker
Join Date: 11-15-10
Location: NJ
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I've made it and it turned out great.
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18.5" WSM (Model #2820) UDS La Caja China COS - Oklahoma Joe Highlander Lang 48 Patio Grilla Silverbac Original Formerly known as IbrahimSS |
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06-14-2016, 09:37 PM | #15 |
Got Wood.
Join Date: 12-30-15
Location: Denver, Colorado
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I thought you could definitely taste the difference in the meat, but it was still good. I have only cooked 1 grass fed and I should've pulled it earlier than a normal steroid brisket. It was a little dryer than usual.
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Tags |
brisket, cook time, grass-fed beef |
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