Ever done a grass fed brisket?

allsid

I was lucky enough to get my hands on a grass fed brisket among other cuts in an amazing care package.

I have read grass fed beef needs less cook time but I dont know how that would translate to a cut like brisket. My brisket skills are not that bad for a Yankee, but I also dont want to mess it up.

The plan is to stick to the basics but...

Does anyone have experience with this?

Thanks-

SGH

@allsid
Grass fed brisket can be a real nightmare if you don't know what you are looking for. The novice or inexperienced will usually end up with something akin to jerky more often than not. You have to cook them a tad different or use a little voodoo as opposed to cooking a well marbled brisket. On that note, if one of the Brisket Gods doesn't beset you on the right path, I will gladly offer what I can. Standing aside for now out of respect to give the Grass Fed Gods first shot at it. May they cast their blessing upon you my friend. 

nolaegghead

I would sous vide it prior to smoking, or do a braise.  Great flavor.

Another idea:
http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

E-ville Egg

I bought myself a buffalo last year and kept putting off the brisket because I was afraid I'd ruin it. I decided that for my birthday is give it a go and if I dried it out I'd make chili. I treated it like a regular brisket (225 degrees with 3 oak chunks)  until the plateau seemed to be over. I then foiled it with about 2 cups of homemade buffalo bone broth and a spoon full of tallow. I proved it every 5 degrees. Pulled at 195 and it was perfect. Sliced the thick areas about 3/8" and the thinner parts about an 1/8" for sandwiches. Had my family over and there weren't any left overs. Wish I had still had pictures of it but the phone decided to quit working about 10 days later and I hadn't backed it up. Good luck.

smokeyw

I really don't care for the flavor of grass fed beef.

JohnInCarolina

Sounds good until you appreciate that grass does not translate into good marbling.  So there's less fat to render out and keep things moist. 

I've only done one grass fed brisket.   Braising is probably your best bet.

Chubbs

Boil it like @travisstrick

allsid

I am pretty shocked you guys are suggesting braise and boil-

Griffin

How big is it? I've done some locally raised grass fed packers in the 5-6 lb range. Finished in around 7.5 hours and they always turn out great. I don't know that I would want to do a normal sized one though.

Biggreenpharmacist

Ive done grassfed flat. It turned out great. I just slow cooked till it hit about 190, then wrapped and put in 150 degree oven for a bit until it probed tender. 

Biggreenpharmacist

http://eggheadforum.com/discussion/1179879/brisket-flat#latest