Chunk of Brisket

[deboy922]

With my 1/4 beef order, I received a 3-pound chunk of brisket (see pics below)...not sure if it is part of the point or flat. Any advice on cooking? 275F...wrap at 170F-ish IT...take to 200F-ish IT (probing for tenderness)???

I do not want to grind it. Maybe it would be better to make it into burnt ends???

Thanks!

 

[Big George's BBQ]

Looks like you might have part ofo the point- the thick part. I dont think the flat would be good for burnt ends. I would smoke it and eat it or chop part of it up after smoking and use with chili

 

[ssv3]

Looks like the point. I see the deckle in the first pic and they probably removed the flat. You should be able to do burnt ends. I'd butterfly and trim the excess to make it even for smoking. Cube and sauce it towards the end of the cook for some meat candy.

I separated the flat from point during this cook and that's what I did.

 

[deboy922]

Yowzer!!! Great pics and thanks for the info!

Googling deckle now...What is brisket deckle?

 

[ssv3]

Yowzer!!! Great pics and thanks for the info!

Googling deckle now...What is brisket deckle?

 

[deboy922]

Thawing for tomorrow...thinking Lawry's, and pepper...

 

[bbqb0ss]

How did it go?

 

[Big George's BBQ]

^^^^^. Wondering the same thing

 

[SmokinAussie]

It's called low and slow smartarses....

 

[deboy922]

Sorry for the delay.

Trimmed it up including the deckle and hit it with Lowry's and pepper.




Fired up the pellet grill with some pellets from Sam's Club (I have enjoyed these pellets).




Ran in Smoke mode (180F-ish) and bumped it up a notch every hour-ish until running 300F (irritating that there is not a 275F setting).


After about 4+ hours, it was 168F IT.


So, I wrapped it and back in at 300F. I probed it to get a baseline feel and hoping that it would continue to get more tender.


In 1+ hours it hit 190F IT. It was definitely more tender but not near butter. I let it go another 45 minutes or so as it was about 201F IT and was not getting any more probe tender. I shutoff the grill and just let it rest for 2 hours. It was then about 145F IT.

This was a dry and tough for brisket...more like a well-done sirloin steak. My daughter loved it...but she loves a well-done sirloin steak

Ate the whole thing thru the week, and it was delicious...just not for brisket.



For what it is worth, all of the meat I get with my 1/4 beef is super lean including this chunk of brisket (it had fat around it but not much marbling throughout). Not sure what I would do different if I had it all to do over . Please let me know if you have any thoughts or advice...grinding it for hamburger or chopping it for chili probably best use.

Anyway, the cook was fun, and it ate! Appreciate all of your guys' input!!!

 

[G'Pa]

Maybe add some food lube in the wrap.

Food lube = tallow

 

[ssv3]

I think it was just too lean especially if the meat you got is super lean. Does look very lean especially for a point. Maybe the animal was a small one.

I for one don't like a separated brisket. I'd rather cook a whole one.

 

[bbqb0ss]

I’d probably make it a pastrami or something, doing a wet brine could probably keep it juicy but yeah chili or burger meat is also good. At least your daughter liked it !

 

[1MoreFord]

I'm gonna say you should have cooked it longer.
Dry and tough is normally under done. Dry and crumbly is usually over done.
Another thing to do with small pieces is to put it in an aluminum pan with some liquid and cover with foil. Let it braise and steam a bit.
Looks like good grub for a try with the unknown. Without experiments and trials you don't learn.

 

[deboy922]

Appreciate all of the replies. I will get another chunk with my next 1/4 beef in August for some additional experimentation.

 

[haroldballs]

Leave at least a quarter-inch of fat on the fat side for the next round; you trimmed it really lean and that is why it turned out almost like beef jerky.

 

[1MoreFord]

Appreciate all of the replies. I will get another chunk with my next 1/4 beef in August for some additional experimentation.

One more thing I should have mentioned.
When cooking hot and fast you often have to take brisket to a higher temp before it probes tender. While hot and fast cooks quicker to me it seems to take more temp to get the collagen to break down. I've had them go near 210°F before giving up and becoming tender.

 

[cowgirl]

Was it grass finished beef? Tends to be a bit dryer than grain finished.