Long thin #15 brisket


 
P

pj lietz

TVWBB Fan
Hi all,

I called the butcher today to hold a 'full brisket with point'. Figured I'd get what I was used to, a short stubby #8-#10 thicker cut. Well the place was a zoo when I got there and didn't get a good look and only had time to drop it at home before work. Well just unpacked it and it's 15+ lbs and seems really long and thin to me. Mind you I haven't cooked one for almost 2 years. My plan was to fire it up @ about 5 am to serve for dinner, but with the extra weight I was thinking of starting tonight.

Can the experts take a look at the pics and give some advice if it's to thin for an over night cook? Lol funny to feel like a noob again but I don't wanna mess up a $60 piece of meat lol.

20141122_185544_zps9a2ce2ad.jpg~original
[/URL][/IMG]

20141122_185609_zps81121972.jpg~original
[/URL][/IMG]

Thanks all! I'm thinking it just seems thin due to the length.
 
PJ,

Not exactly sure what you ended up with, but that's not a "normal" packer brisket here in the US. There's more than a bit extra there, but it's difficult to figure out what it is.
 
Looking at that I have no idea what's going on. Definitely not a standard brisket cut I'd say. I think there's some extra on the left side. I'd maybe cut that off and try to cook it separate and see what happens. Honestly, I have no idea. Looks like a good piece of meat though!
 
The curse of trying to find a packer brisket in Canada continues, I see! I scoured Toronto this time last year and was sold a $72 hunk of something in cryo that sure as hell wasn't a brisket. To this day I don't know what it was, but other than a long fat cap, it had no fat anywhere on the inside and wasn't really fit for much other than chili and stews. I'm bringing a full packer up with me this weekend. Good luck with that hunk of cow; hope it cooks up OK, but unlike what I got, there's enough fat on that piece that it should probably come out OK...but darned if I'd know how to prep it.
 
Well I tossed it on last night and cooked it for about 15-16 hours. Was fricken awesome. I'll post in the pic thread later about it.

@ PeterD - I've been able to get lots of 'standard' pakers here in Calgary and have cooked many this one just looked really odd to me. It was the first time I ordered a Brisket from this plant. They have never done me wrong though, and I buy all the meat for my business there!

Hind sight 20/20 I would have cut the 'extra' flat part off to make Montreal smoked meat from lol!
 
You must log in or register to reply here.

 

Back
Top