Brisket 'tails'?

[Shawn W]

Just finishing up two briskets, they are cut funny at around 34" long combined weight of 25 lbs. The last foot or so (for lack of a better word I'm calling it a tail) is only about an inch thick, half fat half meat. They came from the same place and look just like this one.

I have in the past cut the end off, this time I folded them in two to cook. Didn't work out so great, as the briskets shrunk the tails stood up to vertical now I have lovely 'L' shaped briskets in the WSM, with the tails leaning against the side of the cooker.

If there is a next time (cooking them whole) I will put the tail on the bottom instead of on the top. I've found it hardly worth cutting them off and cooking seperate, not enough product in the end to justify a ring of coals.

Two questions and one ask ... what is the tail, and do you think it would make good beef bacon if I cured it?

Could someone pls post pics of a packer in or out of cryo, top, bottom and one side. With a tape measure or just say the dimesions so I can take it these guys ... words aren't working. Neither did the meat chart approach.

On the up side, the cook went great ... finished in 11 hours.

 

[LarryR]

Wow Shawn, that's pretty strange looking, nothing like I've ever seen. Here's a PICTURE of how the briskets look that I get, this one happened to be 12 lbs. Go to the bottom of the grid to see what it looks like in the cryo. I didn't measure but as you can see it barely fit on the grate (I had to push then ends in to get it to fit) so I'd say she was about 20 inches long and about 12 inches wide.

Regarding a "tail" I don't have a clue.

 

[Brandon A]

What in the world is that thing? Is that a picture of both or just one of your briskets? That looks nothing like any brisket I have ever seen.

Brandon

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
What in the world is that thing? Is that a picture of both or just one of your briskets? That looks nothing like any brisket I have ever seen.

Brandon </div></BLOCKQUOTE> It's one brisket ... full topic and pics are here. Jim said it was an overtrimmed packer from a huge animal.

I'm wondering if it's the point & flat + the next muscle and if I trimmed and cured the end off it if the meat and fat are right for beef bacon.

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
Wow Shawn, that's pretty strange looking, nothing like I've ever seen. Here's a PICTURE of how the briskets look that I get, this one happened to be 12 lbs. Go to the bottom of the grid to see what it looks like in the cryo. I didn't measure but as you can see it barely fit on the grate (I had to push then ends in to get it to fit) so I'd say she was about 20 inches long and about 12 inches wide.

Regarding a "tail" I don't have a clue. </div></BLOCKQUOTE>Thanks for the pics Larry, that's some fine looking grub.