Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Where to Split a Brisket

watertankwatertank Posts: 2
edited August 2012 in Beef

<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> 

Hey Folks,

 

Wife wants barbacoa in the crock pot so I’m going to barbacoa 5-7 lbs and smoke the other.

Looking for recommendations on where to divide the sections and what portion (side) should go to what process.

 

I’m a rookie on both…hoping I don’t screw both of them up!

Comments

  • lousubcaplousubcap Posts: 10,330

    I'm a rookie WRT barbacoa so no answer there but here is a great brisket link that defines the sections of a brisket and how to indentify, separate and much more-

    http://www.amazingribs.com/recipes/beef/texas_brisket.html 

     

     

    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • nolaeggheadnolaegghead Posts: 20,103
    You could separate the point from the flat.  What I did when I turned a packer brisket into corned beef was cut it roughly in half and put the point side on the grill (pastrami) and cooked the flat-only side on the stove. 

    The flat dries out easier on the egg, so purpose that for the barbacoa.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ShiffShiff Posts: 1,550
    Large BGE
    Barry, Lancaster, PA
  • You could separate the point from the flat.  What I did when I turned a packer brisket into corned beef was cut it roughly in half and put the point side on the grill (pastrami) and cooked the flat-only side on the stove. 

    The flat dries out easier on the egg, so purpose that for the barbacoa.
    I like this. I would cut it in half width wise where it really starts to get thicker. You will have the point side to smoke and the flat side to braise. Traditional barbacoa is cheek meat which would be more like the point but I would still do it this way if you were bent on using the brisket for both.

    Cheek meat is very high in fat and it has a grain that runs multiple ways like a brisket point. It braises up very well
    Keeping it Weird in the ATX
  • Thanks everyone, point it is!

     

    CT, looks like the americanized way is brisket.  With the popularity of Chipolte that'd be a lot of cheeks.  We'll see how it goes, hoping for something like Torchy's!

     

    Shiff, nice read on the link.

  • Thanks everyone, point it is!

      CT, looks like the americanized way is brisket.  With the popularity of Chipolte that'd be a lot of cheeks.  We'll see how it goes, hoping for something like Torchy's!   Shiff, nice read on the link.
    If you are talking about the Democrat Taco at Torchy's, that's definitely brisket and you should be able to get pretty close. One of my favorites. Try a trashy trailer park next time you are there. heaven on a plate





    Keeping it Weird in the ATX
  • That's the one!  Never had the trashy trailer park, I'll give it a go next time.
  • That's the one!  Never had the trashy trailer park, I'll give it a go next time.
    Fried chicken, queso and pico in a taco. What could possibly go wrong?



    Keeping it Weird in the ATX
Sign In or Register to comment.
Click here for Forum Use Guidelines.