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Grain Fed Beef Brisket
TheGeeEGG
Posts: 7
I have two 1lbs grain fed briskets. I was told they cook differently from grass fed. My plan was to heat the Egg up to 200 and let it go slow with some hickory for smoke.
If anyone has additional input, I would appreciate it.
Comments
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Not a brisket expert but I would say that all the advice you see on here is for a grain fed brisket.Grain fed beef is much fattier and thus is for the most part what this forum is opting for in most occasions.Your plan is good. I would go 225-250 and go low and slow. Did you mistype ? 1lbs?Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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rtt121, good to know, thank you. We just got our egg a month ago. I do not think I have ever paid much attention to brisket, other than enjoying other people's efforts. No mistype on the single pounders. They are more like large steaks...
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That sounds like you got a couple of small flats. I'd recommend you search Travis style. Or "brisket how I do it". If you have flats, they are gonna be hard to keep moist and tender. Travis method is tried and true for flats.
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Just weighed them, 3lbs and 2lbs.
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Yes those will be very dry after a low and slow. Travis method is really a braise and is definately the way to go with those.Or grind them up for burgers!Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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I have done a lot of small flats, here is one of my cooks for reference
http://eggheadforum.com/discussion/1171088/dont-laugh-at-my-unusually-small-brisket#latest
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Thank you for the help everyone. Here we go!
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Watching to see if this turns into a corn fed vs. grass fed beef pie fight.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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