MMMM.. BRISKET..
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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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Old 01-17-2021, 01:14 AM   #1
zachg18
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Default Did I get screwed with this brisket?

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
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Old 01-17-2021, 02:07 AM   #2
Pig_Farmer
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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.
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Old 01-17-2021, 07:02 AM   #3
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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!!
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Old 01-17-2021, 09:07 AM   #4
zachg18
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Quote:
Originally Posted by Pig_Farmer View Post
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.
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Old 01-17-2021, 09:49 AM   #5
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It should cook just fine. Maybe dial the temp back some and wrap a bit earlier than normal to keep it moist.
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Old 01-17-2021, 11:33 AM   #6
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Looks like the point has the potential to be outstanding.
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Old 01-17-2021, 11:40 AM   #7
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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.
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Old 01-17-2021, 12:08 PM   #8
zachg18
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Quote:
Originally Posted by LloydQ View Post
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 :(
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Old 01-17-2021, 12:09 PM   #9
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Quote:
Originally Posted by aks801 View Post
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
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Old 01-17-2021, 12:13 PM   #10
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Quote:
Originally Posted by zachg18 View Post
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.....
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Old 01-17-2021, 12:43 PM   #11
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Might wanna throw on some sausages or something to serve with it just in case.
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Old 01-17-2021, 12:46 PM   #12
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Forget the flat, look at dat POINT!!!
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Old 01-17-2021, 12:56 PM   #13
zachg18
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Quote:
Originally Posted by 4ever3 View Post
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
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Old 01-17-2021, 12:57 PM   #14
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Quote:
Originally Posted by 4ever3 View Post
Forget the flat, look at dat POINT!!!
Another thought.
Shred the whole thing (losing the fat) and serve on buns.
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Old 01-17-2021, 01:05 PM   #15
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Quote:
Originally Posted by SMOKE FREAK View Post
Might wanna throw on some sausages or something to serve with it just in case.
Ditto. Seldom serve brisket at my house without sausage
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