I asked for ~3lbs of brisket point since I’m only feeding my wife and myself. I’ve never had a brisket with this thick of a fat strip in the middle. Should I butterfly this, trim it, or just smoke it like usual? Sorry, kinda new to this.
by Perfectenschlag_
32 Comments
The point is 2 muscles seperated by what we call “the deckle” (the layer of fat.) It doesnt render out very well, the flat is likely what you want.
Honestly, I would braise that cut. At that weight, and those dimensions, you’re more likely to end with a smoked hockey puck than something succulent if you BBQ it.
I don’t think that much would render without removing some of it.
Not an answer to your question, but I found that slicing the rest of the brisket we didnt eat that day (once chilled) and then vacuum sealing and freezing works great. We warm it up weeks later and its still tastes awesome. Obviously not as good as fresh, but we are really happy with it.
Not that this will help this time, but check out beef cheeks for smaller crowds. They can be just as good or better and a smaller size.
I’ve had bad luck smoking small pieces of brisket. It cooks too fast and ends up tough. It’s the sheer size of a whole brisket that allows it to cook for long enough to break down the connective tissue without drying out.
As others have mentioned, you’re better off just braising that piece.
Cut it through the middle along the fat. You will have two little briskets with a fat cap.
Maybe trim some extra fat off each little brisket too.
For future reference I would go with a tri-tip for smaller meals. You can treat it just like a brisket but have a delicious smoked meat in about 3.5-4hrs.
If you’re willing to experiment, you could cut it right through that fat section and do a foil boat with the resulting 2 pieces. But if you want a guaranteed success you’re probably better off braising this.
Definitely looks like the butcher gave you a little bit of the deckle. Normally you trim that back when you’re trimming a full brisket as it doesn’t render down very well. If this were me what I would do with it at this point is not smoke it but put it into a pressure cooker and then shred it.
Whoever sold that to you was an asshole
I would throw that in the crock pot tbh. For future reference, I like to smoke a whole packer brisket and vacuum seal the leftovers and freeze them. Then whenever I am wanting brisket I heat it up using Sous Vide and it honestly tastes the same to me, I highly recommend trying this
For a smaller meal I use picanha.
Next time, just order the whole brisket point, smoke it, slice it, eat it, and vacuum seal the leftovers to freeze.
Smoke a larger piece and freeze leftovers. You’ll be happier with the result.
freeze, slice, kbbq it
Where’d you get that Pizza Hut water bottle?
Slice it down the middle of the fat, season and sear it on the grill, then braise it in the oven for 2-3 hours, will turn out fantastic
This would be more of piece for grilling or oven to make that fat delicious vs wasting.
Experiment time… I think the only chance you have of getting this anywhere near a true smoke is a Sous Vide… spices and liquid smoke in the bag and go high temp for 12-16 hours… then ice bath to rapid cool and pan sear for a crust… no promises but that MIGHT work
This is cut more like a short rib than Brisket, and I would treat it accordingly, as others have suggested. And don’t go back to that butcher for any custom cuts.
Instapot. Cut it into reasonable sizes and rub. Sauté over oil until brown. Deglaze with beef broth. Put meat and fluid in. 1H on high pressure, 20min natural depressurization and you’ll have some damn good pulled beef.
You she go baby to the butcher and throw it at him.
You’re going to treat that thing like pulled beef or short rib. Smoke it until you like the color. Then either wrap it up or put it in a dutch oven with some wine and beef broth. Cook it in the oven until it’s fork tender. Make a jus or gravy from the liquid, and serve over mashed potatoes or a pasta like pappardelle. Then a glass of red wine and you’re good to go bro.
Find a dino rib recipe you like and do it that way. I’ve never done single ribs but it’s done a lot.
Slice it thin, salt it, and dry it. Makes a great jerky
I’d cube it into 1-1.5” pieces and make a quick and easy burnt ends.
Nice looking tuna steak. You gonna sear that or go raw dog?
Absolutely a problem! Tree up before Thanksgiving!?!
I’d be searing and pressure cooking that just my personal preference
Don’t apologize! We’ve all been (and personally are) still there. This is totally a cut for braising. I definitely thought that this was a bone out short rib- treat her as such!
Fuck all you can do with that, I’d cube and make chilli or mince it.