Found a butcher who knows about brisket

smokesniffer

Wahoo. Found a butcher at the shop we frequent. He is a new employee there. We were in getting some tri tip and I asked the gal if they had any brisket. She said I'll let you talk to Tim. 
Tim comes out and says we sure do have brisket let me show you some. He comes back with three different ones. I give them the wiggle and shake and choose one. Told him what I wanted to have have him trim.  He totally got what I was asking.  Butchers in he past didn't really understand.  I asked him where he learnt about brisket. He relied I have relatives in Mississippi   Perfect.  My new friend. He trimes it up. And I am happy.  Brisket going on tonight   

Foghorn

That's a huge win.  Get some good pics for us.

SGH

@smokesnifferI'm glad to here this. Having a knowledgeable butcher at the ready is a huge plus. Sadly it's a dying art with mechanical and mechanized means becoming more and more popular with each passing day. Not so long ago, there was a good butcher in just about every town be it big or small. Now you lucky to find a good one in some counties. Will be standing by for the brisket.  

smokesniffer

pics to follow later today.

smokesniffer

@SGH thanks, yea I was really wanting to talk to him some more, but he was a busy guy. My big decision of the day will be….. burnt ends or not. I have never done them. I hear some say don't waste the point on burnt ends.

SGH

smokesniffer said:

@SGH thanks, yea I was really wanting to talk to him some more, but he was a busy guy. My big decision of the day will be….. burnt ends or not. I have never done them. I hear some say don't waste the point on burnt ends.

Just my opinion, but don't waste the point on burnt ends my friend. Some time back in a effort to stop folks from using the point for burnt ends, I posted a pork version of burnt ends that is outstanding. The point is the best part of the brisket. As such it should be sliced and served. Just my thoughts brother sniffer. 

lousubcap

@smokesniffer - I won't try to influence your decision but to me the point is the home-run of the cook.  And I could offer to roll in Aaron Franklin and the point but dang-just trust me  

lousubcap

@SGH-posts passing in the ether.  But you have street cred-maybe he will take heed!

SGH

lousubcap said:

@SGH-posts passing in the ether.  But you have street cred-maybe he will take heed!

I hope that he heeds our advice brother Cap. 

smokesniffer

@SGH &@Lousubcap. I really do appreciate both of your inputs. I do remember hearing about not sacrificng the point. Mrs Sniffer has also somewhat suggested not to go the burnt end route. Also I remember the pork burnt end post of SGH.
I will heed your advise, the point will stay intact and the will roll with your recommendations. Thanks for keeping on the straight and narrow.  

pgprescott

Fat=flavor and moisture. Fat is good. 

lousubcap

@smokesniffer- that may be the best news I have seen on the forum today.  You will be very well rewarded for your choice.  And props to your SWMBO for the suggestion.  She knows her brisket. Give the Aaron Franklin video "the payoff" linked here a look for the slice process:
https://www.youtube.com/watch?v=sMIlyzRFUjU And enjoy.  

jaydub58

@smokesniffer, you are fortunate indeed to have found  a "meat mate"!
Stay in close touch  with him.

smokesniffer

Thanks guys, its 11:50 pm the egg is just about stabled. 
 @lousubcap thanks for the video
@ Jaydub58 you betcha, I sure will.
Getting close to putting this bad boy on. I will follow up tomorrow,but not first thing, gotta get some sleep soon.

smokesniffer

Here are some pics of the nights adventure. 

smokesniffer

Gotta keep hydrated 

smokesniffer

smokesniffer

Grilling with a full moon

smokesniffer

smokesniffer

Onto the grill

smokesniffer

blind99

geez I was really confused by the kg marker there.  my 'murican mind gets real confused   a knowledgeable butcher is such a great asset.

I served sliced point and flat last night.  (well, I sliced the point as best I could.) the point was hands down preferred. soooo good!

smokesniffer

smokesniffer

I was surprised by this piece of meat. 12 hours and it was probing like butter.  260*. Indirect with a pan of water on the PS. We were very happy with this meal. It was another fine meal on the egg. 
thanks @ SGH and @ lousy cap for steering me in the right direction. 
Side note. I told my neighbour who just bought a treager that I was doing brisket   I brought him over a couple of slices to try. He told me three times how good it tasted. Then he told me that he made a mistake and should have bought an egg. I told him to give a slice to his wife. He just shook his head and said no way I'm eating it all. It did make me feel like I pulled this one off. Thanks for looking. 

BizGreenEgg

@jaydub58 have you been to Benedetti's Meat Market over in Springfield?  Very cool guy doing proper butchering and knows his stuff.  Well worth the drive.

smokesniffer

@BizGreenEgg. Sorry my friend, Im in the GWN. That drive should send the price per pound through the roof..

smokesniffer

Plated pics are showing up.

SGH

Looks like a winner to me brother. Glad it turned out well. Enjoy it sir, you have earned it.  

BizGreenEgg

smokesniffer said:

@BizGreenEgg. Sorry my friend, Im in the GWN. That drive should send the price per pound through the roof..

lol.  yeah.  he's good, but not that good.

jaydub58

@BizGreenEgg, it'seems about a 20 minute drive for me.
As well as being a good butcher, I enjoy that he carries Dizzy Pig.

smokesniffer

@SGH thanks for the help. One day it would be great to meet you. You have always been willing to suggest how to do things and the results. Awesome, thanks again. We share the first name, do ya think that has any thing to do with it