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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.


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Unread 04-07-2013, 09:07 PM   #1
landarc
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Default Weird Little Brisket cooked up great

My very pricey brisket point turned out to be the most oddly shaped and tiny packer ever. Still, it turned into a lovely sandwich. As always, no need to click to the blog, it is all here.


On Saturday, I hit my normal meat counter, and lo and behold, what looked like a brisket point was right there. For me, I love the point far more than the flat of the brisket and here was a small grass-fed brisket from my favorite Humboldt County producer. Purchased! Woke up Sunday morning, fired the pit and took a look at my little brisket point, and was surprised to see, it as a full 4 pound packer, well, a weird, tiny, 4 pound packer with the smallest, thinnest excuse for a flat I have ever seen. By the time I got done trimming off the membrane and such, it was probably around 3 pounds. No matter, I seasoned it up with Ted & Barneys Meat Rub, a product that comes from just over the river from where this apparently tiny steer once sort of fed.

Tiny Packer

From here, I decided to roll it, that paper thin flat would never hold up in the cook. So, a little butcher twine and I had a brisket roast. The meat was so soft, it barely held in the butcher tie I used. Onto the smoker which had locked into 250F by then.

Brisket Roast, I'll be famous

It sat at the 250F temperature for 2 hours, then I wrapped it in some butcher paper and forgot about it for another 2 hours. The temperature somewhere along the line approached 375F, and the paper got a little crisp. But, after a mere 6 hours, it felt about right, so I probed and it was tender. Pulled, wrapped in new paper and rested for about an hour. I had no idea what to expect.

Tiny little slices

Well, I ended up with tiny little slices of brisket, but, where they tender, they sure looked good. A tiny little smoke ring, almost no visible fat, let's check if it bends.

Yep, bendy, downright floppy

So, the slices flopped right over, I didn't bother with the slicing knife, just a regular scalloped utility knife, but, cut like a champ, no crumbling and very soft. Yep, I can cook a brisket still, darn fine one actually. Time to build a sandwich.

A tiny sandwich, with tiny dill pickle slices

A little horseradish mayo, some dill pickles and a soft white roll, lightly toasted. Who needs a plate, I got a cutting board.

Optional Ale shown

While the whole thing was smaller than expected, the flavor was all brisket. First off, the Ted & Barney's Meat Rub was excellent. I am surprised every time I use it, it mostly look like salt and pepper, but, it gets the job done. While the brisket was weirdly shaped and tiny, it cooked up just like a full size packer, and rendered out beautifully. A tender, flavorful brisket in every way.

Cook Detail:
UDS cooker
temps: 250F (2 hours), 250F to 375F (2 hours), 325F (2 hours)
wrapped after 2 hours (butcher paper)
unwrapped after 4 hours
rested 1 hour or so (wrapped in clean butcher paper)
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Unread 04-07-2013, 09:11 PM   #2
Tony A
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Ill take a couple of them samiches over here looks really good and I really have to try some horseradish mayo on my next brisket
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Unread 04-07-2013, 09:12 PM   #3
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Looks perfect to me!
That had to come from a steer under a thousand pounds I am guessing. Tender as all get out.
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Unread 04-07-2013, 09:14 PM   #4
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Bull, I think it came from a bull about the size of a great dane. It probably rode to the feed lot in a Prius.
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Unread 04-07-2013, 09:14 PM   #5
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Da-YUM!!!! That looks delicious....
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Unread 04-07-2013, 09:17 PM   #6
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Very nice Bob.

An interesting cut.

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Unread 04-07-2013, 09:25 PM   #7
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I got a 4# full packer from a cousin who has a hobby farm a while back. IIRC, he claims he butchers around 1100#. Mine didn't come out as good as yours. It was a fun little cook.
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Unread 04-07-2013, 09:35 PM   #8
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I had a small packer once that was a little weird, but that one looks much smaller and weirder. That is until you farking nailed it to perfection and put it on that sammich!
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Unread 04-07-2013, 09:46 PM   #9
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Ryan, I truly think the only way I could cook this was to tie it up into a roast. That tiny flat would never have cooked up right on it's own.
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Unread 04-07-2013, 09:48 PM   #10
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Mmmmmm.....looks awesome!
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Unread 04-07-2013, 09:54 PM   #11
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That looks amazing and bears a striking resemblance to my dinner tonight right down to the china.
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Unread 04-07-2013, 09:55 PM   #12
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Looks Awesome on that Sammich !!
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Unread 04-07-2013, 09:58 PM   #13
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Quote:
Originally Posted by Bludawg View Post
That looks amazing and bears a striking resemblance to my dinner tonight right down to the china.
I pulled out the good china, you can't see, but, that is a canning jar I am drinking from
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Unread 04-07-2013, 10:06 PM   #14
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Sandwich looks great. I also love drinking from a mason jar. My MIL has pint sized mason jar mugs which are farking awesome.
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Unread 04-07-2013, 11:15 PM   #15
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That looks good!
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