Did I get screwed with this brisket?

zachg18 · 01-17-2021, 01:14 AM

Seems like the thickness of the meat in the flat is insanely thin, no?

Maybe some of it is hidden? But I've trimmed about 4 briskets now and I usually have much more meat than that. I feel like this brisket is 90% fat :(

Someone tell me I'm wrong haha

Pig_Farmer · 01-17-2021, 02:07 AM

Seems pretty thin from the pictures. This will be one of those learning things. Next time pay close attention to the flat. I have realized that it's not always about the weight of the brisket. There is a post here regarding how to select the right brisket.

TC Smoke & Que · 01-17-2021, 07:02 AM

Yep, that flat does look pretty thin. Sometime in the cryo it is hard to tell the flat's thickness. The meat guys hate when I pick through and reject so many!!

zachg18 · 01-17-2021, 09:07 AM

Quote:

Originally Posted by Pig_Farmer

Seems pretty thin from the pictures. This will be one of those learning things. Next time pay close attention to the flat. I have realized that it's not always about the weight of the brisket. There is a post here regarding how to select the right brisket.

Yeah I feel pretty stupid now. Especially since I have people coming over to eat this thing haha.

Oh well, its a learning lesson like you said.

LloydQ · 01-17-2021, 09:49 AM

It should cook just fine. Maybe dial the temp back some and wrap a bit earlier than normal to keep it moist.

aks801 · 01-17-2021, 11:33 AM

Looks like the point has the potential to be outstanding.

grisch · 01-17-2021, 11:40 AM

Luck of the draw, it happens. Just trimmed up 19.25 lb prime brisket from Costco. Trimmed off over 5 lbs of fat and couple lbs of meat. Had the same issue w thin flat but just trimmed it back some.

zachg18 · 01-17-2021, 12:08 PM

Quote:

Originally Posted by LloydQ

It should cook just fine. Maybe dial the temp back some and wrap a bit earlier than normal to keep it moist.

Yeah I think it's cooking fine. I'm about to pull it in about 15 minutes actually.

My bigger concern was that it doesn't look like i may get much meat of this thing :(

zachg18 · 01-17-2021, 12:09 PM

Quote:

Originally Posted by aks801

Looks like the point has the potential to be outstanding.

That I agree with!

Unfortunately I really needed a decent amount of meat from the flat to feed these people so I'm not sure if this will cut it...we will see though

Burnt at Both Endz · 01-17-2021, 12:13 PM

Quote:

Originally Posted by zachg18

That I agree with!

Unfortunately I really needed a decent amount of meat from the flat to feed these people so I'm not sure if this will cut it...we will see though

Make more sides.....

SMOKE FREAK · 01-17-2021, 12:43 PM

Might wanna throw on some sausages or something to serve with it just in case.

4ever3 · 01-17-2021, 12:46 PM

Forget the flat, look at dat POINT!!!

zachg18 · 01-17-2021, 12:56 PM

Quote:

Originally Posted by 4ever3

Forget the flat, look at dat POINT!!!

Haha the point does look great! That's another reason I'm so annoyed that I got screwed with the flat . Oh well

SMOKE FREAK · 01-17-2021, 12:57 PM

Quote:

Originally Posted by 4ever3

Forget the flat, look at dat POINT!!!

Another thought.
Shred the whole thing (losing the fat) and serve on buns.

frognot · 01-17-2021, 01:05 PM

Quote:

Originally Posted by SMOKE FREAK

Might wanna throw on some sausages or something to serve with it just in case.

Ditto. Seldom serve brisket at my house without sausage
.

01-17-2021, 02:07 AM	#2
Pig_Farmer is One Chatty Farker Join Date: 08-02-17 Location: Abq, NM Name/Nickname : Carl	Seems pretty thin from the pictures. This will be one of those learning things. Next time pay close attention to the flat. I have realized that it's not always about the weight of the brisket. There is a post here regarding how to select the right brisket. __________________ Thanks for looking, Carl Pig Farmer's BBQ Weber Performer, Weber kettle red, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17, LSG Large IVC Candy Apple Red W/4WD and a 6.7L Power Stroke

01-17-2021, 11:33 AM	#6
aks801 is One Chatty Farker Join Date: 08-21-08 Location: Katy, TX	Looks like the point has the potential to be outstanding. __________________ alan The Line-up: 22.5 Weber OTS; 22.5 Weber WSM. Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner. "Been dazed and confused for so long it's not true"

01-17-2021, 11:40 AM	#7
grisch On the road to being a farker Join Date: 02-12-06 Location: Columbus OH Name/Nickname : LG	Luck of the draw, it happens. Just trimmed up 19.25 lb prime brisket from Costco. Trimmed off over 5 lbs of fat and couple lbs of meat. Had the same issue w thin flat but just trimmed it back some. __________________ Ironsides Slugger, Outlaw BBQ 2660 southpaw, Large BGE, Minimax BGE, Weber grill

01-17-2021, 12:43 PM	#11
SMOKE FREAK is One Chatty Farker Join Date: 02-03-16 Location: McPherson Kansas	Might wanna throw on some sausages or something to serve with it just in case. __________________ Craig

01-17-2021, 12:46 PM	#12
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	Forget the flat, look at dat POINT!!! __________________ Jeremy Old Oklahoma Joe (Opal) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 28” Blackstone Pro (Bonnie) @mabeltothetable on Instagram “The cannons don’t thunder, there’s nothing to plunder, I’m an over 40 victim of fate...”

01-17-2021, 07:02 AM	#3
TC Smoke & Que is One Chatty Farker Join Date: 05-22-18 Location: Port Saint Lucie Florida Name/Nickname : Rick	Yep, that flat does look pretty thin. Sometime in the cryo it is hard to tell the flat's thickness. The meat guys hate when I pick through and reject so many!!

01-17-2021, 09:49 AM	#5
LloydQ is Blowin Smoke! Join Date: 12-12-16 Location: Vicksburg, MS.	It should cook just fine. Maybe dial the temp back some and wrap a bit earlier than normal to keep it moist.