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Three piece brisket to cook. I need ideas!

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
I cooked a brisket for my buddy about 3 years ago and he still brings up how good it was every time I see him. He has been excited because he bought a cow. Before it was slaughtered, he asked me if I would cook the brisket.  I said sure. Well he picked up the meat and here is the brisket. Ughhhh!!!   In three pieces!


So I ask the weight: 2.66, 1.98, 2.27 lbs. I do not know how thick they are. I get the meat tomorrow night and we are (hopefully) eating it Saturday about 6pm.

While he knows that it is bizarre they gave it to him like this and it is going to be a challenge, it is his animal and I want to cook it the best I can. 

So I am asking you pros what I should do here.
Other than the obvious “What the hell?” thoughts going through your head, how would you approach this cook? Maybe I have to do something not traditional here, so I am open to any and all ideas! But no, I am not boiling it. So don’t even go there.....
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • DMW
    DMW Posts: 13,836
    Sea2Ski said:
    I cooked a brisket for my buddy about 3 years ago and he still brings up how good it was every time I see him. He has been excited because he bought a cow. Before it was slaughtered, he asked me if I would cook the brisket.  I said sure. Well he picked up the meat and here is the brisket. Ughhhh!!!   In three pieces!


    So I ask the weight: 2.66, 1.98, 2.27 lbs. I do not know how thick they are. I get the meat tomorrow night and we are (hopefully) eating it Saturday about 6pm.

    While he knows that it is bizarre they gave it to him like this and it is going to be a challenge, it is his animal and I want to cook it the best I can. 

    So I am asking you pros what I should do here.
    Other than the obvious “What the hell?” thoughts going through your head, how would you approach this cook? Maybe I have to do something not traditional here, so I am open to any and all ideas! But no, I am not boiling it. So don’t even go there.....
    I wouldn't boil it, but I probably would give the pieces a few hours of smoke, followed by a braise, then back out of the pan to get somewhat of a bark again.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Jeremiah
    Jeremiah Posts: 6,412
    Meat glue?...seriously, I’d stick them together and pretend they’re not separated.  Texas crutch in butcher paper would be a must too. 
    Slumming it in Aiken, SC. 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    What if you skewered everything back together as one.  I’m just guessing here but I think that would be the direction I would go.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    I do not have meat glue, but I could Frankenstein them together somehow.
    My knee jerk thought was go with @DMW 's idea and maybe smoke them for about 2 hours, then cut into cubes like burnt ends, braise, then maybe serve over grits.  But that is a heavy hot meal for a day they are calling for it to be 90F with 75% humidity.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Needle and butchers thread.  

    Its frankenstēin! Dammit 


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  • DMW
    DMW Posts: 13,836
    Sea2Ski said:
    I do not have meat glue, but I could Frankenstein them together somehow.
    My knee jerk thought was go with @DMW 's idea and maybe smoke them for about 2 hours, then cut into cubes like burnt ends, braise, then maybe serve over grits.  But that is a heavy hot meal for a day they are calling for it to be 90F with 75% humidity.
    I have plenty of meat glue if you want to stop by and pick some up tomorrow, I'll be working from home.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • bgebrent
    bgebrent Posts: 19,636
    I'd definitely use a braise here (as Dwayne suggests).  My experience with non-commericial beef is that it's lean and has more of the grass fed flavor profile.  Good luck.
    Sandy Springs & Dawsonville Ga
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  • DMW
    DMW Posts: 13,836
    bgebrent said:
    I'd definitely use a braise here (as Dwayne suggests).  My experience with non-commericial beef is that it's lean and has more of the grass fed flavor profile.  Good luck.
    I hear this "Dwayne" character is of suspect repute...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • YukonRon
    YukonRon Posts: 17,261
    DMW said:
    bgebrent said:
    I'd definitely use a braise here (as Dwayne suggests).  My experience with non-commericial beef is that it's lean and has more of the grass fed flavor profile.  Good luck.
    I hear this "Dwayne" character is of suspect repute...
    Heard?  

    Didn't he tune up Shania Twain's roadie van or something, for a bottle of bourbon?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    DMW said:
    I have plenty of meat glue if you want to stop by and pick some up tomorrow, I'll be working from home.
    That is a really nice offer @DMW and I appreciate it. I doubt I will head out the just for that though as splitting wood is on the schedule for tonight. Hopefully the rain holds off.  I need to finish this pile up. 
    I really do appreciate the offer! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited August 2018
    What if you just cook the two bigger( thicker) pieces that hopefully include the point, and suggest he uses the smaller piece (flat only) to grind for burgers. He could combine with other cuts from the cow like chuck or short rib. 

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

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Probably gonna need to get it in your hands and thawed before you can make a decision. It might be where you need to do one piece one way and the others a different way. 

    Little Rock, AR

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  • fishlessman
    fishlessman Posts: 34,660
    almost seems like theres still a half brisket missing with those weights.  if theres a point section i would still go low and slow and go for some burnt ends. bigger flat section i would go with old daves hot fast method, more steak than brisket but still makes a good sandwich. smaller flat would get ground, maybe tacos. wouldnt make one sit down meal but something to pick on thru the day. if you do the quick cook, the smoke is impressive =)


    this was a hot and fast, dont go by times, go by the internals mentioned in the directions, this is a direct grill cook

    Image result for BRISKET FISHLESSMAN


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • northGAcock
    northGAcock Posts: 15,173
    No help on the cooking but......what ever you do, don't sell them.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    northGAcock said:
    No help on the cooking but......what ever you do, don't sell them.
    Spoken like a serial mattress tag ripper-offer. 

    Little Rock, AR

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Here’s a thread from a grassfed slaughtered calf I had few years back. Was pretty small but it came out good. Was probably 3 or 4 pounds. 

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

    Little Rock, AR

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  • GrillSgt
    GrillSgt Posts: 2,507
    edited August 2018
    I’m not sure they couldn’t be tied together. Might be alright once you got in the egg. Good luck. 
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  • lousubcap
    lousubcap Posts: 36,873
    I'm with @DMW here.  I was in a similar place last winter when asked to cook a brisket that friends got from a local farm to table outfit.  I was thinking a regular packer-not so fast.  Two small pieces much like you have.
    I cooked like a "normal flat" but injected with cut beef broth when it hit around 180 *F or so.  They took forever (as in 2 hrs/lb at 270*F) to finish.
    Good luck and trust the feel.  You've got this. 

    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.  
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    So I got the beef to my place last night and it thawed overnight. Just took it out and rinsed it all and I am impressed. I have to say it smells fantastic. Much beefier than the store bought briskets I have had and it is the most flexible I have seen.  Started to put a simple rub on but stopped for a picture as they are mandatory here.  Going to do one with a rub, one with pepper, onion and garlic salt, and one with just salt and pepper  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • northGAcock
    northGAcock Posts: 15,173
    Sea2Ski said:
    So I got the beef to my place last night and it thawed overnight. Just took it out and rinsed it all and I am impressed. I have to say it smells fantastic. Much beefier than the store bought briskets I have had and it is the most flexible I have seen.  Started to put a simple rub on but stopped for a picture as they are mandatory here.  Going to do one with a rub, one with pepper, onion and garlic salt, and one with just salt and pepper  
    Standing by for updates. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • DMW
    DMW Posts: 13,836
    Sea2Ski said:
    So I got the beef to my place last night and it thawed overnight. Just took it out and rinsed it all and I am impressed. I have to say it smells fantastic. Much beefier than the store bought briskets I have had and it is the most flexible I have seen.  Started to put a simple rub on but stopped for a picture as they are mandatory here.  Going to do one with a rub, one with pepper, onion and garlic salt, and one with just salt and pepper  
    You got this.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    It’s on.  Actually it has been on for about 30 mins now.  Cherry and oak wafting through the air....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • northGAcock
    northGAcock Posts: 15,173
    Sea2Ski said:  Cherry and oak wafting through the air....

    Talk about out having a firm grip on the English language! I can smell it from here.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    At 174, 178, and 179F. Time for injection and wrapping. I am going to go with some low sodium beef broth, a medium sized dash of Worcestershire sauce and whatever else I think would be good. Look at all that moisture in the drip pan. Gonna get some good stuff from that as well for the injection after I get rid of the fat. 

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    And while I am cooking/waiting, I am finishing up the replacement of the main circuit board on my Dacor stove vent. What a PITA.....

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • lousubcap
    lousubcap Posts: 36,873
    Sounds like you've got this wired (intended).  I know you will sample the outcome and I'm sure it will be great. 
    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.  
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Braise done. Went back on the egg for 10 mins as I got the pan and foil ready. 
    Picture taken just prior to wrapping and going into the cooler. I did let it sit about 15 mins and made sure the temperature  stopped going up.   


    Slicing time will be about 2 or 3 drinks after company arrives.  Until then, it is all tucked in for a 1.5 hour’ish nap. 

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Jeremiah
    Jeremiah Posts: 6,412
    Times up. Let’s see some sliced pics. 
    Slumming it in Aiken, SC. 
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    @Jeremiah  No pictures. We got to having a few beers, then talked charcuterie, and then we dove in.

    I will say it was good. Not great, not bad. Just good. Surprisingly, there was no smoke ring at all and it was not very tender. Not tough, but not as good as I can usually get it. I monitored those pieces of meat and I probed ever 2 degrees starting at 190F. I pulled when it got tender. Not sure if I did not wait long enough or if I waited too long, but with a 1:55 rest, it was as tender as when I pulled it.

    Can we blame it on the cow? Because I do not know what I would/could have done differently even if I could do it all again. Frustrating.....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • lousubcap
    lousubcap Posts: 36,873
    @Sea2Ski - if you "had the feel", it sounds like you had a regression with the FTC.  Have not experienced that but you know the saying...
    The small flats are a challenge regardless of the care and feeding.  FWIW-
    You'll get 'em next time. 
    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.  
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