Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

What part of brisket is this - how to deal with thinner part???

nick50
nick50 Posts: 49
in EggHead Forum
Picked this up from the butcher this morning.  Planning to cook on Sunday.  I think it's the point this time (I cook a flat for my first time, but wanted to try the point).  you'll see from the photos that there's a thinner "flap" with more fat on it, but I'm concerned that this might burn as it's quite a bit thinner - should I roll this piece over so that it sits on the top, or just put onto the Egg flat like it is in the photos?

Was planning to do 240 until it gets to the stall and then wrap in butchers paper. 

Thanks for your help


· Share on FacebookShare on Twitter

Comments

  • jeffwit
    jeffwit Posts: 1,348
    edited April 2017
    To me, and I'm no expert, it looks like a little of the flat (the leaner looking part) and a little of the point (the fattier looking part). Kind of a strange cut. I'd cook it like a regular brisket, I guess. Foil wrap the thinner parts to protect them. 
    The experts may be along in a bit to discount all I've said. Believe them. @lousubcap
    And yes, I'd flip the thinner part on top on the rest of it. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,319
    I agree with @jeffwit.  On the last picture, it looks to me like the muscle on the right of the picture is the lean, pectoralis major - which is the flat.  And the muscle on the left that overlies the flat muscle and continues to the left of the picture is the fattier pectoralis minor - or the point.  It looks like some of each was trimmed off.

    Without recreating the "fat up vs fat down" debate, I'll just echo the importance of making sure that all parts of your brisket are well protected from rising heat so they don't burn and dry out.

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    Foghorn said:
     pectoralis major pectoralis minor 
    Brother Horn, that is some mighty long and powerful words there. It might just drive the "Google Gods" insane ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,319
    SGH said:
    Foghorn said:
     pectoralis major pectoralis minor 
    Brother Horn, that is some mighty long and powerful words there. It might just drive the "Google Gods" insane ;)
    @SGH, I know they are not foreign words to someone with the butchering experience that you have.

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    Foghorn said:
    SGH said:
    Foghorn said:
     pectoralis major pectoralis minor 
    Brother Horn, that is some mighty long and powerful words there. It might just drive the "Google Gods" insane ;)
    @SGH, I know they are not foreign words to someone with the butchering experience that you have.
    I was trying to be facetious brother Horn. An attempt at humor my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 37,871
    No expert on butchering here but I like @jeffwit 's plan.  The challenge will be to get a good rendering without drying it out due to the thin nature.  The butcher paper should greatly assist in helping with that.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • nick50
    nick50 Posts: 49
    Great - thanks guys.  Will fold it over, use paper and hope for the best - photos to follow...
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,319
    SGH said:
    Foghorn said:
    SGH said:
    Foghorn said:
     pectoralis major pectoralis minor 
    Brother Horn, that is some mighty long and powerful words there. It might just drive the "Google Gods" insane ;)
    @SGH, I know they are not foreign words to someone with the butchering experience that you have.
    I was trying to be facetious brother Horn. An attempt at humor my friend. 
    I know that. It was taken that way - I guess I didn't convey that. I probably should have pointed out that you, maybe more than anybody, seem to have an appreciation for anatomically correct terminology.  For example, I don't recall you urging forum members to cook more bunghole or poop shoot.

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,938
    Can it be rolled and tied?  Or is that just way too weird for a weird brisket?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    Grind it up for burgers.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    This part of the brisket is commonly referred to as "the sh*t show" or "The WTF?????" Depending on what part of the country you are from. If you cannot return it then I would grind it up. There is no way you are going to get a good cook out of that piece of meat. 

    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Damn. I wonder if cen-tex is a fan of that cut?

    Little Rock, AR

    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,938
    I think that butcher has some good slicing videos on youtube.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 22,128
    SGH said:
    Foghorn said:
    SGH said:
    Foghorn said:
     pectoralis major pectoralis minor 
    Brother Horn, that is some mighty long and powerful words there. It might just drive the "Google Gods" insane ;)
    @SGH, I know they are not foreign words to someone with the butchering experience that you have.
    I was trying to be facetious brother Horn. An attempt at humor my friend. 
    Stick to welding my friend.
    If there ever comes a time I get rabies, you are high on my Bitin’ List.
    · Share on FacebookShare on Twitter
  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Legume said:
    I think that butcher has some good slicing videos on youtube.
    https://m.youtube.com/watch?v=DpjHCRF8rAo

    Little Rock, AR

    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 22,128
    Biggreenpharmacist said:
    Damn. I wonder if cen-tex is a fan of that cut?
    He is.  If he bitches about it, no one will buy them and prices will drop.  He wins.
    If there ever comes a time I get rabies, you are high on my Bitin’ List.
    · Share on FacebookShare on Twitter
  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Ozzie_Isaac said:
    Biggreenpharmacist said:
    Damn. I wonder if cen-tex is a fan of that cut?
    He is.  If he bitches about it, no one will buy them and prices will drop.  He wins.
    Sneaky bastard. 

    Little Rock, AR

    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 22,128
    Biggreenpharmacist said:
    Ozzie_Isaac said:
    Biggreenpharmacist said:
    Damn. I wonder if cen-tex is a fan of that cut?
    He is.  If he bitches about it, no one will buy them and prices will drop.  He wins.
    Sneaky bastard. 
    You gotta watch out for guys playing the long game.
    If there ever comes a time I get rabies, you are high on my Bitin’ List.
    · Share on FacebookShare on Twitter
  • nick50
    nick50 Posts: 49
    Thanks for the comments - I'll keep my fingers crossed....let's hope its edible!! I'm sure it won't be too bad!  Make sure I have plenty of beers
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 37,871
    Right approach-and if you run out of beers or worse it doesn't clear the edible hurdle bar, then it will make a great chili or filling for ABT's.  Above all, have fun.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    The Cen-Tex Smoker said:
    This part of the brisket is commonly referred to as "the sh*t show" or "The WTF?????" Depending on what part of the country you are from. If you cannot return it then I would grind it up. There is no way you are going to get a good cook out of that piece of meat. 

    Man he really butchered that thing. I'll see myself out.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    SmokeyPitt said:
    The Cen-Tex Smoker said:
    This part of the brisket is commonly referred to as "the sh*t show" or "The WTF?????" Depending on what part of the country you are from. If you cannot return it then I would grind it up. There is no way you are going to get a good cook out of that piece of meat. 

    Man he really butchered that thing. I'll see myself out.
    you're such a cut-up!

    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • TN_Sister_State
    TN_Sister_State Posts: 1,130
    Yikes, never seen a brisket that looks like that. I would smoke it for chili or grind for burgers, oh and find a new butcher.  =)
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

    · Share on FacebookShare on Twitter

Categories