FIL sent me this brisket for Christmas. It's been in my freezer but am planning on smoking it tomorrow. Have done a lot of briskets, but have never seen one cut this way. What do we think? From what I can tell, this seems to be the middle section of the point? Interested in hearing your thoughts. Thanks
by snowysnowcones
18 Comments
That’s the point. 250f until it’s 203 temp and then wrap and rest in cooler. Season with SPG and you’re golden. Since you have no flat, it’s impossible to get meat that won’t be juicy AF.
Sick, my FIL went missing due to being on drugs. Happy for you dog
I think that society is on the brink of collapse and the world as we know it will be gone in the next 5 years. The gorillas have become aware that that can take us down easily at a rate of 100 to 1 and nothing will stop them, not even vaccines that cause autism. Send me that brisket if you want any chance of surviving.
These comments almost sent me into a stroke. Well done. Gator butter
Trim but leave about a 1/2” on. Make some killer tallow out of it and keep it in the freezer and use for future smokes
Does your FIL want another son
Love any gift from my father in law. I bets it’s gonna be delicious.
It’s the (strike through) thought (strike through) fat cap that counts
See if he’ll get you a sous vide for next Christmas if there are more of these in your future.
I end up with roast sized briskets for splitting up locker beef, and that’s about the only way I’ve gotten results I wanted with a fraction of a brisket…I’ll sous vide it, chill it, and then smoke it back up to serving temperature and it’s alright.
But I’m not as talented at doing a full smoke on something like this
My thoughts are that it appears you have about 1lb of meat and 4lbs of fat.
He must be pretty okay with you banging his daughter.
Heyo, Beck & Bulow, that’s in Santa Fe not far from me. Is your FIL in New Mexico?
That looks more like a Pichana cut, which make incredible steaks!
Man thought it was pork bell by the picture.
My FIL had an affair with my wife!
Link to the recipe I used for something similar is not working unfortunately, but in my post you can see what I did with a small brisket cut.
It was controversial, but came out great… (I should have added some juice in the pan)
https://www.reddit.com/r/brisket/s/JFpNThKGrS
Looks good
Looks like its half fat lol