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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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05-25-2013, 08:37 PM | #16 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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That is funky looking. The point eventually descends below the flat so I don't get what's going on there. But good luck.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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05-25-2013, 11:07 PM | #17 |
Full Fledged Farker
Join Date: 07-20-09
Location: Native Texan
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Cook the **** out of it, then eat it.
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Custom Pig Rotisserie, KCBS CBJ, Ace Of Spades BBQ Team |
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05-26-2013, 01:16 AM | #18 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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John, did you cut that off square or did it come out of the cryovac that way? If it came out that way, you got ripped off. If that is how all their briskets are cut, they are charging for full packers and not giving you the whole flat. I wonder if they are saving that to make corned beef? It doesn't see right that they cut off a quarter of a brisket. I'll try and take a picture of a full brisket so you know what it looks like.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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05-26-2013, 06:30 AM | #19 | |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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Quote:
It's on the smoker now, so we'll see.
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Weber Performer, 18.5" WSM, UDS. |
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05-26-2013, 07:11 PM | #20 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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Ok guys here are the results.
First off - this was AWESOME. Very tasty. However, I do feel like I got screwed out of 50% of more of my brisket flat. Above is after I used my hand to grab the big chunks of fat and toss them. It looks to me like the flat is at the bottom and the point is on top. Clearly, I am missing most of my flat. Above is what I think was the flat. I sliced it thin. Clearly there isn't much of it and this was sandwiched in between fat and point so there is no bark. Some of the point went nicely into little cubes. Man were these tender! Above is the pulled brisket. These parts were so wet and full of love that I could only pull them. Wow. Tasty! So, in summary, my method was awesome: 7 hours on the smoker and then 2 hours in the 270 degree oven. It was "like butter" everywhere after the 2 hour oven. My only gripe? Here's a 15 lb brisket. How much did it cost? Ok, sit down. $63! This 15 pound brisket yielded me 5, yes five, pounds of meat. I'm not sure if that's normal or not. I'm fine with supporting my local beef farm and I appreciate that they dry age the beef. So $63 isn't the end of the world. But c'mon, don't tell me I'm gonna get "point and flat" when I clearly don't have the amount of flat as the typical $25 Walmart packer brisket. Thanks again guys. Overall this was a success. So tasty.
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Weber Performer, 18.5" WSM, UDS. |
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05-26-2013, 07:15 PM | #21 |
Full Fledged Farker
Join Date: 09-03-12
Location: Hopkins, MN
Name/Nickname : Curly
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If you paid $ per lb you didn't get screwed out of anything. You just got half of the flat.
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Chargriller Pro w/SFB [COLOR="Magenta"]retired[/COLOR] Brinkmann TrailMaster 1 generic digital thermometer Maverick 732 UDS [COLOR="Red"]Thermapen Mk4[/COLOR] |
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05-26-2013, 07:26 PM | #22 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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Yes sir. $4.25/lb.
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Weber Performer, 18.5" WSM, UDS. |
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05-26-2013, 07:55 PM | #23 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Don't forget to save all the fat, cut it into cubes, place in a large pot with maybe a 1/4 of water and render all the fat down to its tallow.
Discard (or eat) the crackilins strain and refrigerate. Then when you are ready to make some fried chicken the old style, brine the chicken in a sweet tea brine, wash off, batter up and deep fry on the beef tallow after you cook a pork steak in it. Then you will have some decent fried chicken. Old school. Like maybe before there were actually school, schools.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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Thanks from:---> |
06-02-2013, 07:42 PM | #25 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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I usually drive up to the farm to pick up beef. Roseda does seem to cut a little strange. Just curious, do you go to JW Treuth?
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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Tags |
brisket, Fat, Packer |
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