Is "boiling beef" equal to a brisket?

Eggspert · 12-13-2012, 11:48 AM

I was asked to smoke a couple briskets for an office get together. My supervisor agreed to supply the briskets if I cooked them (he raises cattle on his farm and has them custom butchered to his liking). Generally I try not to agree to cook "other people's meat" for obvious reasons that will follow, but I figured I'd give it a try this one time.

Anyway, I was given the meat today which is frozen and wrapped in butcher's paper. Stamped on the paper, are the words "BOILING BEEF".

Are these two cuts of beef brisket? They are approximately 5-6 lbs each. I fully understand they are not packers. A quick google search shows that it may be brisket, rump roast, or flank steak.

This might be a good time to mention that also stamped on the package is "JAN 19 2008". What have I gotten myself into?

Is there anyway I could cook this meat (if it is truly brisket) like a brisket and have it turn out?

Thanks for your help.

chad · 12-13-2012, 12:03 PM

Sounds like brisket flats. Can't explain the '08 date!

But, since you didn't post pics I/we can't even really hazard a guess at the cut!!
Check with "the man". If they are from '08 I don't think I'd want to be responsible. YMMV!

grantw · 12-13-2012, 12:35 PM

Id turf it.

fnbish · 12-13-2012, 12:37 PM

This sounds all kinds of scary

. Granted meat can be frozen almost indefinitely and eaten safely with only the quality suffering over time, but 1 year is about my cap for frozen meat.

J'ville Grill · 12-13-2012, 12:46 PM

fnbish is right, meat can be frozen almost indefinitely and eaten safely.

landarc · 12-13-2012, 12:48 PM

In terms of what they are, no way to tell. People often boil brisket though.

As for 2008, it would totally depend on the way it was stored. Even a good chest freezer for the home, as long as it is not self-defrosting, you should be okay. That being said, I would unwrap and take a look.

BobBrisket · 12-13-2012, 12:54 PM

I'd say if there's a good bit of freezer burn on it, I'd decline to cook it. I wouldn't take the chance on smoking it if it's not brisket and having it dry out. I'd take the middle road and do a good braise on it.

If he "raises" cattle you'd think he'd pull out the good stuff for his employees. Looks more like he's trying to unload some old beef on em instead. Sorry, but this looks like a bad situation all the way around.

teej · 12-13-2012, 12:56 PM

Since '08!? I would be surprised if it's not freezer burnt and doesn't taste terrible no matter how you cook it.

Grain Belt · 12-13-2012, 12:58 PM

Take it on!!! If it's a little freezer burned trim it up and cook it like a chuckie. The challenge lies in creating something great out of nothing.

Gore · 12-13-2012, 01:00 PM

For best results, I'd follow the directions on the package and boil them right up.

BobBrisket · 12-13-2012, 02:14 PM

Here's the thing. Let's say it does taste like old, freezer burned, funky beef. You cooked it, it falls on you. At that point, are you willing to tell everyone that their supervisor gave you 4 year old meat to cook and serve to them. The product was already flawed at that point.
It's a tough call and you might end up holding the bag on it.........literally! You risk taking a hit to your credibility because of the old beef you were given to work with.

He should be pulling out the prime rib roasts! But that's just me.........

Bob

BBQ Bandit · 12-13-2012, 02:21 PM

If that date is verified .... talking about aging!?!?

Would rather grab a shovel, dig a deep hole for the beef... than trying to dig yourself out with your cooking reputation and your boss' questionable choice of 'aged' cuts.

bigabyte · 12-13-2012, 02:24 PM

Invite Shane over and have him cook them. Everyone will be very understanding then.

The_Kapn · 12-13-2012, 02:25 PM

I start with the phrase that he is "my supervisor".

It would be in my advantage to cook something really good to bolster my rep as a cook and to make him happy!

I would just go buy a couple of briskets (probably flats) and cook them up.

You look good, he looks good, and I doubt that anyone (including him) would know the difference.

Small price to pay to avoid a potential "problem".

Let us know how it goes--OK?

TIM

Goddahavit · 12-13-2012, 02:52 PM

I agree with the Kapn except id probably pick up a nice big packer, that would equal those 2 flats imagine their looks when they get some of that point???

Seriously, I don't cook anything I haven't purchased/cared for. I understand your spot, but its also your name people will remember if its bad or good.....

12-13-2012, 11:48 AM	#1
Eggspert On the road to being a farker Join Date: 04-25-12 Location: Willmar, MN Downloads: 0 Uploads: 0	Is "boiling beef" equal to a brisket? I was asked to smoke a couple briskets for an office get together. My supervisor agreed to supply the briskets if I cooked them (he raises cattle on his farm and has them custom butchered to his liking). Generally I try not to agree to cook "other people's meat" for obvious reasons that will follow, but I figured I'd give it a try this one time. Anyway, I was given the meat today which is frozen and wrapped in butcher's paper. Stamped on the paper, are the words "BOILING BEEF". Are these two cuts of beef brisket? They are approximately 5-6 lbs each. I fully understand they are not packers. A quick google search shows that it may be brisket, rump roast, or flank steak. This might be a good time to mention that also stamped on the package is "JAN 19 2008". What have I gotten myself into? Is there anyway I could cook this meat (if it is truly brisket) like a brisket and have it turn out? Thanks for your help.

12-13-2012, 12:03 PM	#2
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Sounds like brisket flats. Can't explain the '08 date! But, since you didn't post pics I/we can't even really hazard a guess at the cut!! Check with "the man". If they are from '08 I don't think I'd want to be responsible. YMMV! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

12-13-2012, 12:37 PM	#4
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	This sounds all kinds of scary . Granted meat can be frozen almost indefinitely and eaten safely with only the quality suffering over time, but 1 year is about my cap for frozen meat. __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

12-13-2012, 12:46 PM	#5
J'ville Grill is One Chatty Farker Join Date: 11-18-10 Location: Jacksonville, Fl. Downloads: 0 Uploads: 0	fnbish is right, meat can be frozen almost indefinitely and eaten safely. __________________ Rick 18.5" Weber Smokey Mountain 22.5" Weber OTG with Cajun Bandit Conversion Kit Char-Griller Akorn with side cart 1999 Weber Master-Touch - bent but not broken 14.5" Weber Smokey Joe Silver

12-13-2012, 12:48 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	In terms of what they are, no way to tell. People often boil brisket though. As for 2008, it would totally depend on the way it was stored. Even a good chest freezer for the home, as long as it is not self-defrosting, you should be okay. That being said, I would unwrap and take a look. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-13-2012, 12:35 PM	#3
grantw Full Fledged Farker Join Date: 09-13-12 Location: canada Downloads: 3 Uploads: 0	Id turf it.

12-13-2012, 12:54 PM	#7
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	I'd say if there's a good bit of freezer burn on it, I'd decline to cook it. I wouldn't take the chance on smoking it if it's not brisket and having it dry out. I'd take the middle road and do a good braise on it. If he "raises" cattle you'd think he'd pull out the good stuff for his employees. Looks more like he's trying to unload some old beef on em instead. Sorry, but this looks like a bad situation all the way around. __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

12-13-2012, 12:56 PM	#8
teej On the road to being a farker Join Date: 02-29-12 Location: Chatsworth, GA Downloads: 0 Uploads: 0	Since '08!? I would be surprised if it's not freezer burnt and doesn't taste terrible no matter how you cook it.

12-13-2012, 12:58 PM	#9
Grain Belt Full Fledged Farker Join Date: 11-11-09 Location: Northern MN Downloads: 0 Uploads: 0	Take it on!!! If it's a little freezer burned trim it up and cook it like a chuckie. The challenge lies in creating something great out of nothing.

12-13-2012, 01:00 PM	#10
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	For best results, I'd follow the directions on the package and boil them right up. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

12-13-2012, 02:14 PM	#11
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Here's the thing. Let's say it does taste like old, freezer burned, funky beef. You cooked it, it falls on you. At that point, are you willing to tell everyone that their supervisor gave you 4 year old meat to cook and serve to them. The product was already flawed at that point. It's a tough call and you might end up holding the bag on it.........literally! You risk taking a hit to your credibility because of the old beef you were given to work with. He should be pulling out the prime rib roasts! But that's just me......... Bob __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

12-13-2012, 02:21 PM	#12
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	If that date is verified .... talking about aging!?!? Would rather grab a shovel, dig a deep hole for the beef... than trying to dig yourself out with your cooking reputation and your boss' questionable choice of 'aged' cuts. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

12-13-2012, 02:24 PM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Invite Shane over and have him cook them. Everyone will be very understanding then. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-13-2012, 02:25 PM	#14
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I start with the phrase that he is "my supervisor". It would be in my advantage to cook something really good to bolster my rep as a cook and to make him happy! I would just go buy a couple of briskets (probably flats) and cook them up. You look good, he looks good, and I doubt that anyone (including him) would know the difference. Small price to pay to avoid a potential "problem". Let us know how it goes--OK? TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

12-13-2012, 02:52 PM	#15
Goddahavit Full Fledged Farker Join Date: 08-18-08 Location: PA, Fleetwood Downloads: 0 Uploads: 0	I agree with the Kapn except id probably pick up a nice big packer, that would equal those 2 flats imagine their looks when they get some of that point??? Seriously, I don't cook anything I haven't purchased/cared for. I understand your spot, but its also your name people will remember if its bad or good..... __________________ Fire & Spice Cook Team Backwoods Authorized Dealer fireandspicebbq@gmail.com Backyard Jambo Backwoods Gater Stump's Stretch Bubba Keg Meadowcreek PR60 Weber WSM Old weber gasser