Grass Fed Brisket cook today

[Danny B]

I was given a grass fed brisket from a local supplier(White Oak Pastures). It's a 5 lb. flat with good marbling. The fat I trimmed did have a yellowish color which I read in Aaron Franklin's book is not good. He doesn't recommend grass fed briskets for BBQ but I have it and am going to go with it.

My question is should I do anything different than normal. I generally go by the Bludawg method. I was considering deviating from the norm by injecting and wrapping in aluminum foil(instead of butcher paper) but doing everything else as usual.

Any advice from the group? Thanks.

 

[Ham14]

I would inject some beef broth and let it sit a while and cook and wrap then let it rest. I think you will be fine. Good luck

 

[Titch]

IMHO
Grass fed would be leaner so watch out for over cooking
It should carry more flavour,in my short experience that's all the difference
Never had a problem with yellow fat but with all fat I trim the thick parts
Our premium beef is grass fed in my area

 

[MeatyOakerSmoker]

Aaron is simply outright wrong on this topic in my opinion. The color of the fat is not indicative of the flavor. I've had very tasty and very unpleasant white and yellow fat. But like Aussie said be careful about overcooking grass fed beef.