Big Arse Brisket Gash

Fo Sizzle My Nizzle · 02-03-2013, 02:18 AM

Pulled out a 15 lb packer tonight to trim up and get ready for some tri-level action. Not sure how/why I didn't notice it when picking it out but the far cap side has a 7" gash right in the middle. My question is how could this affect the cook if at all? Is there anything I should do differently or just let it ride? And also how does it affect that area while cooking? Thanks yall!

dwfisk · 02-03-2013, 05:46 AM

One of the Aaron Franklin videos he did for PBS (I think the one where he is prepping a brisket) shows a similar "gash" he ID'd as coming from slaughter & processing. He just said to take care to not get rub in the cut as it will clump up and get nasty - otherwise he cooked as normal. Good luck.

dwfisk · 02-03-2013, 06:23 AM

Here is a link to the video, the discussion starts about 5:54 into the 9 minute video.

http://http://m.youtube.com/watch?v=VmTzdMHu5KU

Ron_L · 02-03-2013, 07:37 AM

I hate when that happens. If you're coking for home it really isn't a big deal. It kills me when I find a gash in a brisket I want for competition since it can kill the ability to get nice slices.

Pitmaster T · 02-03-2013, 08:26 AM

u guys don't recognize the perfect woman when u see one.... sheesh...

Dirt Daddy · 02-03-2013, 08:35 AM

Q-Dat · 02-03-2013, 08:54 AM

Transglutaminase AKA meat glue should fix it right up.

Wait........you don't have any in your cupboard??? :p Me neither but I have heard that it works and have been meaning to get some to try.

Bludawg · 02-03-2013, 09:10 AM

More Bark

Smokin Patriots · 02-03-2013, 09:13 AM

Quote:

Originally Posted by Q-Dat

Transglutaminase AKA meat glue should fix it right up.

Wait........you don't have any in your cupboard??? :p Me neither but I have heard that it works and have been meaning to get some to try.

haha

manbearpig · 02-03-2013, 09:27 AM

I had that happen at a competition, except it was my fault. I put a big gash right down the middle of the flat while opening the cryovac. The flavor turned out great, but all of my turn in slices had a big V cut on top. I was so bummed.

MisterChrister · 02-03-2013, 09:31 AM

It's shot don't bother with it. Pop it inside of the redhead before shipping to me!

Fo Sizzle My Nizzle · 02-03-2013, 10:29 AM

Long as its just a cosmetic thing I'm not sweating it then. Besides I'm not sure of what to make of using meat glue to close my meat gash. Can you use it to just tighten the gash up a little?

landarc · 02-03-2013, 10:48 AM

I put a thin layer of rub in the cut, pop it on the cooker, it ends up just fine. Unless you're competing

Big Mike · 02-03-2013, 01:46 PM

I had both my Jack briskets like that. Made me sick when I opened them up. Just cook as normal, it will be fine.

02-03-2013, 02:18 AM	#1
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	Big Arse Brisket Gash Pulled out a 15 lb packer tonight to trim up and get ready for some tri-level action. Not sure how/why I didn't notice it when picking it out but the far cap side has a 7" gash right in the middle. My question is how could this affect the cook if at all? Is there anything I should do differently or just let it ride? And also how does it affect that area while cooking? Thanks yall! __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???

02-03-2013, 07:37 AM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I hate when that happens. If you're coking for home it really isn't a big deal. It kills me when I find a gash in a brisket I want for competition since it can kill the ability to get nice slices. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-03-2013, 08:26 AM	#5
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	u guys don't recognize the perfect woman when u see one.... sheesh... __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

02-03-2013, 08:35 AM	#6
Dirt Daddy Knows what a fatty is. Join Date: 01-23-13 Location: Conroe, Texas Downloads: 0 Uploads: 0	Dang

02-03-2013, 09:10 AM	#8
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	More Bark __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-03-2013, 05:46 AM	#2
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	One of the Aaron Franklin videos he did for PBS (I think the one where he is prepping a brisket) shows a similar "gash" he ID'd as coming from slaughter & processing. He just said to take care to not get rub in the cut as it will clump up and get nasty - otherwise he cooked as normal. Good luck.

02-03-2013, 08:54 AM	#7
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	Transglutaminase AKA meat glue should fix it right up. Wait........you don't have any in your cupboard??? :p Me neither but I have heard that it works and have been meaning to get some to try.

02-03-2013, 09:27 AM	#10
manbearpig Knows what a fatty is. Join Date: 09-15-10 Location: Chesterfield Mo. Downloads: 0 Uploads: 0	I had that happen at a competition, except it was my fault. I put a big gash right down the middle of the flat while opening the cryovac. The flavor turned out great, but all of my turn in slices had a big V cut on top. I was so bummed.

02-03-2013, 09:31 AM	#11
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	It's shot don't bother with it. Pop it inside of the redhead before shipping to me! __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

02-03-2013, 10:29 AM	#12
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	Long as its just a cosmetic thing I'm not sweating it then. Besides I'm not sure of what to make of using meat glue to close my meat gash. Can you use it to just tighten the gash up a little? __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???

02-03-2013, 10:48 AM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I put a thin layer of rub in the cut, pop it on the cooker, it ends up just fine. Unless you're competing __________________ "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

02-03-2013, 01:46 PM	#14
Big Mike Take a breath! Join Date: 10-12-07 Location: Dayton Ohio Downloads: 0 Uploads: 0	I had both my Jack briskets like that. Made me sick when I opened them up. Just cook as normal, it will be fine. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Stumps Platinum 5 Trailer Chargriller Duo Grill Members Mark 8 Burner Gasser