ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-03-2013, 02:18 AM   #1
Fo Sizzle My Nizzle
is one Smokin' Farker

 
Fo Sizzle My Nizzle's Avatar
 
Join Date: 07-09-12
Location: Colorado Springs, CO
Downloads: 0
Uploads: 0
Default 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 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300

When all else fails just ask yourself, WWGALD???
Fo Sizzle My Nizzle is offline   Reply With Quote


Unread 02-03-2013, 05:46 AM   #2
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

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 is online now   Reply With Quote


Thanks from:--->
Unread 02-03-2013, 06:23 AM   #3
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

Here is a link to the video, the discussion starts about 5:54 into the 9 minute video.
http://
dwfisk is online now   Reply With Quote


Thanks from: --->
Unread 02-03-2013, 07:37 AM   #4
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

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..."

Unwrap me!
Smoke me!
Eat me!

The Naked 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/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Thanks from: --->
Unread 02-03-2013, 08:26 AM   #5
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Dickinson, Texas
Downloads: 0
Uploads: 0
Default

u guys don't recognize the perfect woman when u see one.... sheesh...
Pitmaster T is offline   Reply With Quote


Thanks from: --->
Unread 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
Default

Dang
Dirt Daddy is offline   Reply With Quote


Thanks from:--->
Unread 02-03-2013, 08:54 AM   #7
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

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.
Q-Dat is offline   Reply With Quote


Thanks from:--->
Unread 02-03-2013, 09:10 AM   #8
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

More Bark
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Thanks from:--->
Unread 02-03-2013, 09:13 AM   #9
Smokin Patriots
Full Fledged Farker
 
Join Date: 06-04-11
Location: Union, KY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Q-Dat View Post
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
__________________
Rec Tec, GMG JB, 22.5 WSM x 2, Weber Rach Kettle, Weber Kettle 22.5, Competition Pitmaker Smoker Trailer
Smokin Patriots is offline   Reply With Quote


Thanks from:--->
Unread 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
Default

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.
manbearpig is offline   Reply With Quote


Thanks from:--->
Unread 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
Default

It's shot don't bother with it. Pop it inside of the redhead before shipping to me!
__________________
Kettleheads Anonymous Platinum Member
MisterChrister is offline   Reply With Quote


Thanks from:--->
Unread 02-03-2013, 10:29 AM   #12
Fo Sizzle My Nizzle
is one Smokin' Farker

 
Fo Sizzle My Nizzle's Avatar
 
Join Date: 07-09-12
Location: Colorado Springs, CO
Downloads: 0
Uploads: 0
Default

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 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300

When all else fails just ask yourself, WWGALD???
Fo Sizzle My Nizzle is offline   Reply With Quote


Unread 02-03-2013, 10:48 AM   #13
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

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

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 02-03-2013, 01:46 PM   #14
Big Mike
is one Smokin' Farker
 
Big Mike's Avatar
 
Join Date: 10-12-07
Location: Dayton Ohio
Downloads: 0
Uploads: 0
Default

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
Yoder YS640
Stumps Platinum 5 Trailer
Members Mark 8 Burner Gasser
Big Mike is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:31 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts