Brisket with Something Extra

North Is Up · 12-29-2012, 05:02 PM

There's an extra hunk of beef on a 12# brisket that I picked up. It was folded under in the store and I didn't notice it when I bought it.

What is it and should I just include it in my low and slow? Wife says cut it off (in reference to the brisket growth, of course). She's thinking that part is going to cook too fast because it's thinner than the main part. TIA.

bigabyte · 12-29-2012, 05:05 PM

Looks like a small strip of muscle on an otherwise chunk of untrimmed fat. At least from this angle.

I would trim it off, but it's not going to hurt anything if you would like to cook it and find out what it's like.

PatAttack · 12-29-2012, 05:06 PM

Cook it. Then eat it. Let us know how it tasted.

North Is Up · 12-29-2012, 05:12 PM

Yep, that's what I was thinking. Will report back after dinnertime on Sunday. Thanks for the quick replies since I'm working on it now.

There is some meat on the flip side.

Garrett · 12-29-2012, 06:33 PM

The last packer I got from Walmart had that same extra piece on it only smaller. I left it on while it cooked and then cubed it up with the point and made burnt ends. Couldn't tell any difference between the point and the extra piece. Interested in what you come up with.

jonboy · 12-29-2012, 06:46 PM

Looks like a GMB, genetically modified beef...

Let us know how it tastes after cooking or if it glows...
jon

jasonjax · 12-29-2012, 06:56 PM

In the immortal words of the great movie, Meatballs "Some kind of beef...."

North Is Up · 12-30-2012, 11:01 PM

The extra nodule came out fine. A bit fatty and tough, but I have low standards!!! Thanks.

12-29-2012, 05:02 PM	#1
North Is Up Full Fledged Farker Join Date: 05-19-12 Location: Nevada Name/Nickname : Arnie	Brisket with Something Extra There's an extra hunk of beef on a 12# brisket that I picked up. It was folded under in the store and I didn't notice it when I bought it. What is it and should I just include it in my low and slow? Wife says cut it off (in reference to the brisket growth, of course). She's thinking that part is going to cook too fast because it's thinner than the main part. TIA. __________________ KCBS MCBJ CTC Weber Genesis, CyberQ Wifi, CyberQ Cloud BGE XL (hatched 4/21/2012) Pit Boss Series-5 Copperhead Miss Silvia and Rocky Life quote from Jersey Shore: "I know I'm not the smartest crayon in the box, but this isn't rocket scientist! :blah:

12-29-2012, 05:05 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks like a small strip of muscle on an otherwise chunk of untrimmed fat. At least from this angle. I would trim it off, but it's not going to hurt anything if you would like to cook it and find out what it's like. __________________ 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.

12-29-2012, 05:06 PM	#3
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Cook it. Then eat it. Let us know how it tasted. __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

12-29-2012, 05:12 PM	#4
North Is Up Full Fledged Farker Join Date: 05-19-12 Location: Nevada Name/Nickname : Arnie	Yep, that's what I was thinking. Will report back after dinnertime on Sunday. Thanks for the quick replies since I'm working on it now. There is some meat on the flip side. __________________ KCBS MCBJ CTC Weber Genesis, CyberQ Wifi, CyberQ Cloud BGE XL (hatched 4/21/2012) Pit Boss Series-5 Copperhead Miss Silvia and Rocky Life quote from Jersey Shore: "I know I'm not the smartest crayon in the box, but this isn't rocket scientist! :blah:

12-29-2012, 06:33 PM	#5
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	The last packer I got from Walmart had that same extra piece on it only smaller. I left it on while it cooked and then cubed it up with the point and made burnt ends. Couldn't tell any difference between the point and the extra piece. Interested in what you come up with. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

12-29-2012, 06:46 PM	#6
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	Looks like a GMB, genetically modified beef... Let us know how it tastes after cooking or if it glows... jon

12-29-2012, 06:56 PM	#7
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	In the immortal words of the great movie, Meatballs "Some kind of beef...."

12-30-2012, 11:01 PM	#8
North Is Up Full Fledged Farker Join Date: 05-19-12 Location: Nevada Name/Nickname : Arnie	The extra nodule came out fine. A bit fatty and tough, but I have low standards!!! Thanks. __________________ KCBS MCBJ CTC Weber Genesis, CyberQ Wifi, CyberQ Cloud BGE XL (hatched 4/21/2012) Pit Boss Series-5 Copperhead Miss Silvia and Rocky Life quote from Jersey Shore: "I know I'm not the smartest crayon in the box, but this isn't rocket scientist! :blah: