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The butcher killed my brisket

batboy
batboy Posts: 26
edited September 2012 in EggHead Forum

Found a butcher nearby that claimed to have whole briskets (local Costco and BJs only carry flats).  Told him over the phone that I wanted the smallest packer he had and that my wife would come and pick it up.  I came home expecting to see a small cryovacced brisket, instead my wife unknowingly brought home a fully trimmed brisket where the second cut was separated and subsequently TIED back onto the first cut.  I'm not even sure that the pieces are from the same animal.  Total weight is 6.47 pounds (and $5.99/pound!).

Other than the obvious approach of complaining and certainly never using this butcher again, what do I do with this thing?  I was planning on overnighting an 8-12 pounder, but now I've got this 6.5 pounder with pretty much all of the fat removed, including the fat layer that used to separate the flat from the point.  Should I just cook it as I planned, but assume less time?  Do I leave it tied?  I am so pissed right now. 

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Comments

  • tjv
    tjv Posts: 3,846
    Man, that stinks.   If it were me, I would smoke it and if not happy with the way it slices, then I'd chop and smother it in bbq sauce for sandwiches.   

    You might look at trimming the packers yourself.  It's not hard to do.  Plus not sure ya save anything, as it's cost of butcher time vs. wasted trimmings.   I usually loose around 1.5 lbs. of fat/trimmings when trimming a 12-14 lb packer.  

    t 
    www.ceramicgrillstore.com ACGP, Inc.
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  • nolaegghead
    nolaegghead Posts: 42,109
    I'd make corned beef or pastrami.  Or, use the travis brisket method.
    ______________________________________________
    I love lamp..
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  • Shecooks
    Shecooks Posts: 1
    Ohhh, that's awful. I'd call the butcher and have them make good. If they won't help, then I'd just smoke it and douse it in good sauce. That would be a lot of pastrami. And probably dry pastrami. The one thing I suggest is teaching your wife about BBQ-ing, what a packer cut in cryovac looks like and also to be sure to ask them to have a wrapped package opened for inspection before picking up.

    I was a pit BBQer before we got an Egg, and my husband never wanted any part of the pit (too much work with wood and fireboxes all night, lol), but now he's into it and I've had to explain all that stuff to him. And he still loves me. LOL.
    XL, LG, plus other assorted outdoor fire-cooking contraptions...
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    batboy said:

    Found a butcher nearby that claimed to have whole briskets (local Costco and BJs only carry flats).  Told him over the phone that I wanted the smallest packer he had and that my wife would come and pick it up.  I came home expecting to see a small cryovacced brisket, instead my wife unknowingly brought home a fully trimmed brisket where the second cut was separated and subsequently TIED back onto the first cut.  I'm not even sure that the pieces are from the same animal.  Total weight is 6.47 pounds (and $5.99/pound!).

    Other than the obvious approach of complaining and certainly never using this butcher again, what do I do with this thing?  I was planning on overnighting an 8-12 pounder, but now I've got this 6.5 pounder with pretty much all of the fat removed, including the fat layer that used to separate the flat from the point.  Should I just cook it as I planned, but assume less time?  Do I leave it tied?  I am so @#!*% right now. 

    take it back. that is total BS and he knows it. Otherwise, at least make him grind it up for burger meat for you. What a joke. $5.99 for premium brisket burger meat is not a terrible deal and you will love the burgers. Do not try to bbq this thing. You will be throwing good money after bad. 
    Keepin' It Weird in The ATX FBTX
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    The Cen-Tex Smoker said:
    batboy said:

    Found a butcher nearby that claimed to have whole briskets (local Costco and BJs only carry flats).  Told him over the phone that I wanted the smallest packer he had and that my wife would come and pick it up.  I came home expecting to see a small cryovacced brisket, instead my wife unknowingly brought home a fully trimmed brisket where the second cut was separated and subsequently TIED back onto the first cut.  I'm not even sure that the pieces are from the same animal.  Total weight is 6.47 pounds (and $5.99/pound!).

    Other than the obvious approach of complaining and certainly never using this butcher again, what do I do with this thing?  I was planning on overnighting an 8-12 pounder, but now I've got this 6.5 pounder with pretty much all of the fat removed, including the fat layer that used to separate the flat from the point.  Should I just cook it as I planned, but assume less time?  Do I leave it tied?  I am so @#!*% right now. 

    take it back. that is total BS and he knows it. Otherwise, at least make him grind it up for burger meat for you. What a joke. $5.99 for premium brisket burger meat is not a terrible deal and you will love the burgers. Do not try to bbq this thing. You will be throwing good money after bad. 
    +1, listen to Cen-Tex - burgers or he takes it back is the way to go.... 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Skiddymarker said:
    The Cen-Tex Smoker said:
    batboy said:

    Found a butcher nearby that claimed to have whole briskets (local Costco and BJs only carry flats).  Told him over the phone that I wanted the smallest packer he had and that my wife would come and pick it up.  I came home expecting to see a small cryovacced brisket, instead my wife unknowingly brought home a fully trimmed brisket where the second cut was separated and subsequently TIED back onto the first cut.  I'm not even sure that the pieces are from the same animal.  Total weight is 6.47 pounds (and $5.99/pound!).

    Other than the obvious approach of complaining and certainly never using this butcher again, what do I do with this thing?  I was planning on overnighting an 8-12 pounder, but now I've got this 6.5 pounder with pretty much all of the fat removed, including the fat layer that used to separate the flat from the point.  Should I just cook it as I planned, but assume less time?  Do I leave it tied?  I am so @#!*% right now. 

    take it back. that is total BS and he knows it. Otherwise, at least make him grind it up for burger meat for you. What a joke. $5.99 for premium brisket burger meat is not a terrible deal and you will love the burgers. Do not try to bbq this thing. You will be throwing good money after bad. 
    +1, listen to Cen-Tex - burgers or he takes it back is the way to go.... 
    If you truly asked for a packer or a whole brisket, I would take it back out of spite. He can't legally resell it if you do so it might teach him a lesson not to play games with people. He knows damn well what a packer or a whole brisket is so if you used those words, I would make him eat it. If you think there was some wiggle room in the way you asked for it, have him grind it up for you and move on. Tell him next time you call (if there is a next time), you want one in the cryo and it should be $4 or under for choice in the cryo. he's making plenty of money at that.


    Keepin' It Weird in The ATX FBTX
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