Got an extremely butchered up brisket and it seems mostly fat. Waste of time smoking it?
by Trainsb
35 Comments
FireSparrowWelding
Fire the butcher, that poor cut.
Hello_Work_IT_Dept
You could but i wouldnt bother personally. Id slowcook it in the pressure cooker.
qmcnam4002
Trim out some fat grind and make burgers
Seanbikes
You could cure it and make some beef bacon
Moonanites
Brisket bacon!
tybeej
Yea
rao_wcgw
Idk what that is. Take it back
Baring that trim the shit out of it and leave a 1/8 inch
Season and cook to 165. All the fat you cut? Render and do some fancy fry something in it
Skeleton-Keys-
Hell yeah, brisket bacon, or just smoke it off to use in mac and cheese
PheonixOfAshes
Trim the fat and render for tallow. Grind the meat for burgers!
jacksraging_bileduct
Cure it! Make beef bacon.
trophycloset33
Looks like it would make some fantastic bacon
angelt0309
OP, how much did you pay for this? This is an insane cut of meat to sell as brisket
gcartnick
Might not be worth smoking like a normal brisket. Every time I attempt a flat, kinda disappointed with the texture/moisture. Maybe. Throw it on the smoker for a few hours and then braise it in the oven for a pulled beef? Or burgers.
ReceptionLivid
Cut it through the center along the fat line and take the huge band of fat mostly off.
Cube it and make “burnt ends”. Should be ready in 2-3 hours
Dumpster_Fire_BBQ
I used a pork belly to make Pastrami bacon today. You could use this brisket to make beef pastrami. Aka Pastrami.
MyCoNeWb81
Did the butcher cut this with their teeth? Bad butcher!
Bag-End-BBQ
Smoke it like a pork butt and make pulled beef
raq_shaq_n_benny
I have that tub too
AlphaJulietEcho
Shabu shabu. Slice it thin and grill it or use in hot pot/soup
basement-thug
Slice it into like 1/4″ thick bacon slices, lay on cooling racks, put in pellet smoker at 180f for a few hours until rendered down… best bacon you ever had.
distantreplay
That is not brisket.
That is beef navel. It’s the equivalent cut to pork belly, only coming from a steer instead of a pig. A brisket is chest (pectoralis). A “packer” brisket combines the pectoralis superficialis (surface pectoral or point) with the pectoralis profundi (interior pectoral or flat). Combined as a packer this is its own primal cut from a packing plant or broken down from a beef side.
The beef naval comes from a completely different primal cut called the plate. The confusion may come if you are in the UK where this navel or belly cut from the plate primal may also be referred to as a belly brisket because the two primals handled separately in the US are actually combined. This particular cut is the classic cut for cured and smoked pastrami. As such it will cook and render very much like a classic pectoral brisket. Or like pastrami it can be cured first before smoking. But because steers are grazing animals this muscle tissue is going to be tougher and contain lots more collagen than any pig belly. So it has to be braised, smoked or otherwise slow rendered to convert the tough collagen to lucious gelatin. Either way it’s very delicious.
MilesPerHour-5280
I’d either coat it in rock salt and leave it in the fridge for a few weeks to cure it. Or trim all fat, make tallow, grind the rest for burgers.
AttorneyNo9690
Fuck it. Smoke it and tell us all about it man! Can’t be that bad.
ReadditRedditWroteit
Burnt ends?
Several_Pride5659
Perfect for beef burnt ends no?
Used-Baby1199
Could trim a fair amount of fat off to render it into tallow. Leave plenty of fat on the brisket still for flavor
paintmonkey1
Start makin bacon!!
riggscm76
My brother in Christ, EVERYTHING is worth smoking
Prodigalphreak
Cure with pink salt, brown sugar and regular salt firn7 days. Air dry in fridge for 3 days. Smoke to 145°. Profit
bluddystump
Beef bacon!
sock0808
Everything is worth smoking if you’re brave enough
lovatone
Make beef bacon, cure it first, then smoke it, slice and package. Eat some while packaging.
oaktwng
“Smoke em if you’ve got em” is meant for these situations
35 Comments
Fire the butcher, that poor cut.
You could but i wouldnt bother personally.
Id slowcook it in the pressure cooker.
Trim out some fat grind and make burgers
You could cure it and make some beef bacon
Brisket bacon!
Yea
Idk what that is. Take it back
Baring that trim the shit out of it and leave a 1/8 inch
Season and cook to 165. All the fat you cut? Render and do some fancy fry something in it
Hell yeah, brisket bacon, or just smoke it off to use in mac and cheese
Trim the fat and render for tallow. Grind the meat for burgers!
Cure it! Make beef bacon.
Looks like it would make some fantastic bacon
OP, how much did you pay for this? This is an insane cut of meat to sell as brisket
Might not be worth smoking like a normal brisket. Every time I attempt a flat, kinda disappointed with the texture/moisture. Maybe. Throw it on the smoker for a few hours and then braise it in the oven for a pulled beef? Or burgers.
Cut it through the center along the fat line and take the huge band of fat mostly off.
Cube it and make “burnt ends”. Should be ready in 2-3 hours
I used a pork belly to make Pastrami bacon today. You could use this brisket to make beef pastrami. Aka Pastrami.
Did the butcher cut this with their teeth? Bad butcher!
Smoke it like a pork butt and make pulled beef
I have that tub too
Shabu shabu. Slice it thin and grill it or use in hot pot/soup
Slice it into like 1/4″ thick bacon slices, lay on cooling racks, put in pellet smoker at 180f for a few hours until rendered down… best bacon you ever had.
That is not brisket.
That is beef navel. It’s the equivalent cut to pork belly, only coming from a steer instead of a pig.
A brisket is chest (pectoralis). A “packer” brisket combines the pectoralis superficialis (surface pectoral or point) with the pectoralis profundi (interior pectoral or flat). Combined as a packer this is its own primal cut from a packing plant or broken down from a beef side.
The beef naval comes from a completely different primal cut called the plate. The confusion may come if you are in the UK where this navel or belly cut from the plate primal may also be referred to as a belly brisket because the two primals handled separately in the US are actually combined.
This particular cut is the classic cut for cured and smoked pastrami. As such it will cook and render very much like a classic pectoral brisket. Or like pastrami it can be cured first before smoking. But because steers are grazing animals this muscle tissue is going to be tougher and contain lots more collagen than any pig belly. So it has to be braised, smoked or otherwise slow rendered to convert the tough collagen to lucious gelatin. Either way it’s very delicious.
I’d either coat it in rock salt and leave it in the fridge for a few weeks to cure it. Or trim all fat, make tallow, grind the rest for burgers.
Fuck it. Smoke it and tell us all about it man! Can’t be that bad.
Burnt ends?
Perfect for beef burnt ends no?
Could trim a fair amount of fat off to render it into tallow. Leave plenty of fat on the brisket still for flavor
Start makin bacon!!
My brother in Christ, EVERYTHING is worth smoking
Cure with pink salt, brown sugar and regular salt firn7 days. Air dry in fridge for 3 days. Smoke to 145°. Profit
Beef bacon!
Everything is worth smoking if you’re brave enough
Make beef bacon, cure it first, then smoke it, slice and package. Eat some while packaging.
“Smoke em if you’ve got em” is meant for these situations
Your lard has a vein of muscle down the middle.
God please make that into bacon