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Brisket #2- some notes on Meyer All Natural Briskets

So I'm doing another Meyer All Natural brisket tonight. As noted, these are the briskets Franklin BBQ uses and his is the best brisket I've ever had. The meat on these is gorgeous but I have to say, I'm disappointed in they way they butcher them. They have gashes all over them and they both had  a huge hard fat cap that had to be trimmed off. This one had a hard fat cap so thick on the bottom that it deformed the brisket when I cut it out. Whole Foods has the price jacked up so high on these that you shouldn't have to pay $6 per lb for beat up briskets loaded with hard fat. I cut almost 3 lbs of hard fat off an 11.5# brisket. Also, you can buy a 10 lb fully cooked brisket for $100 from Franklin (widely considered to be the best brisket in the world)- these are $75 and you have to take your chances that you will do it right. If he's selling them for $100, his cost is $30. Whole Foods is mauling people on these on the back of Franklin's success. Good on them but I won't be buying any more. The brisket I did in Salado was $40 and was in much better shape out of the cryo than these fancy ones. I didn't notice any difference in texture or taste once they were all cooked up. matter of fact, I think the one I did in Salado was better.

This one had a 2" gash right in the side of the flat about 4" up. Normally I would have had to trim that whole part of the flat off wasting even more of this gold plated hunk of meat. Luckily I had some meat glue lying around (who doesn't :) ) so I was able to repair it.

Here are a few pics:





imageimageimageimage

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Comments

  • I'll post a pic of the repair job in a bit. I think it will hold and it looked pretty good. It's happily smoking away on the egg now.



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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,520
    edited May 2013
    Here is the repair job. The meat did bind but the rub got a little pushed back. I think once the bark forms you won't be able to tell.


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  • image
    image.jpg 1.7M

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  • Hi54puttyHi54putty Posts: 1,565
    Interesting. I just can't seem to justify most of the price/product at Whole Foods. The cost/benefit analysis just doesn't add up.
    I agree that you can get stuff just as good other places for a much lower price.
    XL,L,S 
    Winston-Salem, NC 
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  • ChubbsChubbs Posts: 5,089
    Centex is a surgeon?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • henapplehenapple Posts: 14,247
    Centex is a surgeon?
    Dr. Brisket
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • all I can tell you is that if all that is between you living or dying is my surgical skills, pray that death comes swiftly :))

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  • cazzycazzy Posts: 7,762
    I'm going to check my local Whole Foods in San Antonio and see what Meyers is going for here. Maybe it's just a Austin.

    Next time I head your way, I will bring you a couple CAB briskets from my butcher. Can't beat $4.49 a pound!
    Just a hack that makes some $hitty BBQ...
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,520
    edited May 2013
    Well, just came off the egg. No thermos the entire cook. Only thermapen this morning and then an hour later and she was done. Kind of liberating just using the force and not being chained to a thermometer sweating every degree change.

    Here's the finished product and a shot of the surgically repaired gash. saved that entire part of the brisket. imageimageimage
    image.jpg 2.4M
    image.jpg 2.4M

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  • GriffinGriffin Posts: 6,776
    Somebody butchered the butchering of that brisket! $6 a lb? Count me out.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • JaredMDJaredMD Posts: 59
    edited May 2013
    CenTex - Did you stock up on meat glue as a low-cost alternative to the ER just in case the Shun knife strikes again?  I should probably pick some up..
    XL BGE - Baltimore, MD
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  • JaredMD said:
    CenTex - Did you stock up on meat glue as a low-cost alternative to the ER just in case the Shun knife strikes again?  I should probably pick some up..
    It would work but might not be as clean as stitches. Meat glue (Transglutaminase) is what your body uses to repair itself anyway. it's in almost all plants and animals and you would be a big pile of goo without it.



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  • of course super glue works too :). This one might have been a little deep for either. 



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  • henapplehenapple Posts: 14,247
    Damn I wish I was there.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple said:
    @#!*% I wish I was there.
    I actually made it for someone else. I don't even get a bite. 

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  • Little StevenLittle Steven Posts: 315
    Hope you are sticking them with lump costs, lighting costs, fuel surcharge, labour, engineering, consulting and surgery
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  • Hope you are sticking them with lump costs, lighting costs, fuel surcharge, labour, engineering, consulting and surgery
    Excellent idea sir. Ya know, you should be some type of idea guy. I'm just throwin it out there

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  • ibandaibanda Posts: 449
    Dad is buying Meyer's at HEB in Granbury for closer to $5 per pound (still expensive), but better than Whole Foods.
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
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  • EggRacerEggRacer Posts: 400
    I wish we could get a HEB here in the Fort Worth, mid-cities area.
    XLBGE & LBGE
    North Richland Hills, TX
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  • ibanda said:

    Dad is buying Meyer's at HEB in Granbury for closer to $5 per pound (still expensive), but better than Whole Foods.

    Strangely, not down here. Swift select packers only. Haven't seen a choice packer in our HEB in a year or so.

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  • Little StevenLittle Steven Posts: 315
    edited May 2013
    C-T, what kind of wood do you use for smoke? I used oak on my last one and liked it.
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,520
    edited May 2013
    C-T, what kind of wood do you use for smoke? I used oak on my last one and liked it.
    only oak (for beef anyway). I use cherry on poultry



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