Got a BRISKET thats not a brisket....?

[beneficial7]

hey guys. gotta small issue here. my buddy has a butcher he goes to all the time. told me he could get me a nice brisket. he calls it a flat. only problem is, when he gave it to me, it doesnt look like a brisket i have come to know and love. he says it is from behind the leg under the butt. there is no fat cap per se. but there is heavy marbling through out. you think i can get away smokin this baby like a brisket? cause it looks like it may be more of a roaster. 10lbs is the weight. round like a pork loin only bigger. prob. 5-6 inch diameter and a foot and a half long.

 

[GroundChunk]

Can you post a picture of it?

 

[williamj]

Sounds like it is a round

 

[BillN]

Hmmm "he says it is from behind the leg under the butt"... that ain't no briskey.

 

[SmittyJonz]

Sounds like some HangLow........

 

[guero_gordo]

'tain't no brisket.

 

[Plumbcrazyone]

Sounds like a pot roast???

 

[ttix]

:icon_shock1:

 

[Demosthenes9]

hey guys. gotta small issue here. my buddy has a butcher he goes to all the time. told me he could get me a nice brisket. he calls it a flat. only problem is, when he gave it to me, it doesnt look like a brisket i have come to know and love. he says it is from behind the leg under the butt. there is no fat cap per se. but there is heavy marbling through out. you think i can get away smokin this baby like a brisket? cause it looks like it may be more of a roaster. 10lbs is the weight. .

Hmm, "round like a pork loin only bigger. prob. 5-6 inch diameter and a foot and a half long" sounds like an eye of round. But, you said it's heavily marbled, which isn't usually the case with eye.

If that's what it is, or if it's any other cut off the round, you'd be much better off taking it to mid-rare, or medium at most.

 

[ORSmoker]

Hmm, "round like a pork loin only bigger. prob. 5-6 inch diameter and a foot and a half long" sounds like an eye of round. But, you said it's heavily marbled, which isn't usually the case with eye.

If that's what it is, or if it's any other cut off the round, you'd be much better off taking it to mid-rare, or medium at most.

Location is also right for eye of round. As you mentioned though, marbling is unusual for that cut. I just did an eye and while it had some fat on the outside, it had no marbling.

 

[TheWolfePit]

Oooops, thought that pic was what the butcher gave you, commented too soon.

 

[landarc]

I've never heard a butcher refer to a steer's butt. Butt is a very specific term in butchery. I do suspect you have an eye of round as well, although marbleing in that cut is odd. If it is eye of round, it also braises up nicely. It won't be great cooked like a brisket.

 

[SmittyJonz]

I get my Briskets at Walmart...........and they ARE Briskets.........

 

[Shagdog]

 

[SmittyJonz]

Your Butcher oughta buy one of them cow parts posters.......

 

[beneficial7]

brisket?

hey. thanks for all feedback. as i am aware of what a brisket is.... point, flat, hard knob of fat, nice big fat cap, i realize now my buddy and his butcher do not. so, after sleepin on it, may try to add some smoke for a couple hours, pull it off, add a marinade and braise in a foil pan or alum foil and hope for the best. shame on me for tryin to save a couple dollars. lol. i will take pics on labor day sun during and after the cook. thanks again brothers.

 

[Demosthenes9]

hey. thanks for all feedback. as i am aware of what a brisket is.... point, flat, hard knob of fat, nice big fat cap, i realize now my buddy and his butcher do not. so, after sleepin on it, may try to add some smoke for a couple hours, pull it off, add a marinade and braise in a foil pan or alum foil and hope for the best. shame on me for tryin to save a couple dollars. lol. i will take pics on labor day sun during and after the cook. thanks again brothers.

Beneficial, given that we are just guessing as to what cut you have, posting a pic of the meat now would be the best way to go.

 

[Happy Hapgood]

The more the beef critter uses the muscles, the tuffer they are to make tender.