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Careful what you ask for..

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ILL--EGGER
ILL--EGGER Posts: 478
edited November -1 in EggHead Forum
I called one of the local butchers yesterday and ordered a full "large" brisket trimmed to be picked up today. I guess I thought "large" would be around 10# or so and was quit shocked when I picked up a 16# whole brisket!
Guess the plans are changing on my start time :laugh:. I had planned to cook it all together but thinking I might seperate the point from the flat and cook one over the other to speed the process up a bit.
BrisketLabel.jpg
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  • Broc
    Broc Posts: 1,398
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    Should you decide to make your brisket closer to 10 pounds --

    Take "x" weight in brisket, and couple it with the same weight of 80/20 chuck -- grind both together, to make "briska-burger."

    Best hamburgs you've ever tasted!

    ~ Broc
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  • ILL--EGGER
    ILL--EGGER Posts: 478
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    That sounds like a great idea and I will have to try that sometime. Going to cook the whole thing though I think this time.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Something I want to try at some point in time.

    Get some pictures up of that in the egg, beginning and end of cook.

    GG
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  • thirdeye
    thirdeye Posts: 7,428
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    I have no problem with separating the nose and flat before cooking but in the last couple of years I have changed my technique.....Because the rear end of many briskets sort of taper down to 1/2" or so, I've stopped following the natural seam between the nose and flat, which would result in a taper on both ends. I just eyeball both muscles and make a straight cut.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Bordello
    Bordello Posts: 5,926
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    Ya got a true packer, I have seen hundreds of those over the years. Nice hunk of chest. Ya a lucky guy and the price is not bad at all.

    Enjoy it,
    Bordello
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  • Marc from IL
    Marc from IL Posts: 499
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    Steve,
    Please do some photos before and after. I too have not cooked a brisket yet.
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  • Canugghead
    Canugghead Posts: 11,518
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    the price is not bad at all
    I'd say that's a great price, over here even supermarket-grade brisket costs $5.99 or $6.99 a pound when they are discounted :evil:
    canuckland
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  • RRP
    RRP Posts: 25,889
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    Alwans? Great price! Did you know to call and order in advance or just do that for convenience? I find with Alwans arch rival, Echo Valley (family at that!!!) when I want some pieces such as tri-tip it's better to order in advance.
    Re-gasketing America one yard at a time.
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  • ILL--EGGER
    ILL--EGGER Posts: 478
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    I always call in advance so that it's all ready to go and I know for sure it's there to pick-up. Alwan's is just easy for me to get too and have had good experience with there customer service and quality product.
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