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Brisket: need help preparing this "heavy" cut

So I decided I wanted to do a brisket Sunday... At my local restaurant supply store I found what looked like a nice cut but it is my first time and I am not sure how to trim the meat. It is a 13 lb cut labeled as "Brisket - Heavy." I could not find a "packer" cut or a "flat" cut, both names I recognize from my research. But this cut looks like it has both the flat and the point. 

Here are pictures:


The unpictured side looks just like the "fat cap" pics I have seen on packer cuts. 

I think I just want to trim the fat down to around 1/8" all around ... unless a "heavy" cut is a completely different beast?

Thanks for any advice you can offer for my first brisket cool!

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Comments

  • travisstricktravisstrick Posts: 4,821
    That, sir, is a packer brisket. And Angus too. 


    The core of brisket cooking is simple. Cover in rub of choice and cook at 300 dome until it is tender. (use a fork to test. It should slide in and out with no resistance.)

    Its really that simple. 
    Be careful, man! I've got a beverage here.
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  • Que_n_BrewQue_n_Brew Posts: 560
    You can YouTube "BBQ with Franklin...The Brisket". He shows you step by step how to trim.
    PROUD MEMBER OF THE WHO DAT NATION!
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  • henapplehenapple Posts: 14,429

    That, sir, is a packer brisket. And Angus too. 



    The core of brisket cooking is simple. Cover in rub of choice and cook at 300 dome until it is tender. (use a fork to test. It should slide in and out with no resistance.)

    Its really that simple. 
    I saw a way to braise on this forum....457 hits... called the @travisstrick method...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • FoghornFoghorn Posts: 2,518
    henapple said:
    That, sir, is a packer brisket. And Angus too. 


    The core of brisket cooking is simple. Cover in rub of choice and cook at 300 dome until it is tender. (use a fork to test. It should slide in and out with no resistance.)

    Its really that simple. 
    I saw a way to braise on this forum....457 hits... called the @travisstrick method...
    + 1

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • horsefleshhorseflesh Posts: 204
    Thanks everyone! Just what I needed to hear. :)
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,670
    edited March 2013
    this happened yesterday. may be of some help for prep




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  • horsefleshhorseflesh Posts: 204
    That was a good thread!

    My cut is trimmed and rubbed and in the fridge. I'm starting early in the morning and it's done when it's done. 

    I am out of my pork shoulder comfort zone but I reckon as long as I don't burn it to a cinder, something good will happen.

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  • horsefleshhorseflesh Posts: 204
    BTW, my brisket came out perfectly fine. The flat COULD have been more moist, I guess, but really no complaints. I used a rub from Thirdeye's page and was quite happy with the flavor. The whole point got turned into burnt ends, and they are darn tasty!
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  • JayHawkEyeJayHawkEye Posts: 191

    Mmmmm...burnt ends! My favorite thing to do with ANY cut of meat is to cube it, sauce it, return to smoke and call it "_______ burnt ends."

    (BTW - the best compliments I've gotten when cooking brisket are doing it the Travis way.)

    "Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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  • calikingcaliking Posts: 6,974
    @horseflesh: rock on! Any pics of the meat fest?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • horsefleshhorseflesh Posts: 204
    No pics, I was too hungry during the most photogenic cutting board stage. :)
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  • YEMTreyYEMTrey Posts: 2,431
    henapple said:
    That, sir, is a packer brisket. And Angus too. 


    The core of brisket cooking is simple. Cover in rub of choice and cook at 300 dome until it is tender. (use a fork to test. It should slide in and out with no resistance.)

    Its really that simple. 
    I saw a way to braise on this forum....457 hits... called the @travisstrick method...

    =))
    XL and a Mini Max Egg in Cincinnati, Ohio
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  • DeckhandDeckhand Posts: 318
    Watch the Franklin video.  It's informative, entertaining and he IS the acknowledged master of the brisket.  (He wraps in butcher paper instead of foil to preserve the bark).
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