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My little brisket
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mEGG_My_Day
Posts: 1,653
Y’all ever been to Trader Joe’s??. I went to one today for the first time (and if y’all know anything about Memphis, going from my home in midtown to Germantown is a nightmare) . So I’m looking around and find these packaged ‘briskets’. No grading, no distinguishing point verse flat - nothing. It looks like the the briskets have been arbitrarily cut and packaged, I find one that giggles pretty good and looks like a point so I buy it. When I opened it up it looks like I got a bit of both. I have no idea the quality.
Ill post results tomorrow, good or bad
Ill post results tomorrow, good or bad
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet
LBGE, 2 SBGE, Hasty-Bake Gourmet
Comments
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For the record. I’m guessing this becomes chilli
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
I think I would have passed as I have better options locally but let us know how it turns out. You may have stumbled onto a gem. I'll take a look next time I'm in Trader Joes which is about once a week.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
SaintJohnsEgger said:I think I would have passed as I have better options locally but let us know how it turns out. You may have stumbled onto a gem. I'll take a look next time I'm in Trader Joes which is about once a week.
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Legume said:SaintJohnsEgger said:I think I would have passed as I have better options locally but let us know how it turns out. You may have stumbled onto a gem. I'll take a look next time I'm in Trader Joes which is about once a week.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
I put a light coating of Dizzy Pig Red Eye on it and off we go . .. we shall seeMemphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
I like the red eye - haven’t bought that in a while but one of my DP faves.
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What's the worst that can happen-you have a protracted cook and then are eating brisket...sounds like a winner to me. If the cow follows his pork cousin then expect this cook to take well longer than you have experienced in the cook temp hrs/lb you have seen with the packers. The prior is just a guess but I find it holds for smaller pork butts.Regardless, enjoy the adventure and follow-on eats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:What's the worst that can happen-you have a protracted cook and then are eating brisket...sounds like a winner to me. If the cow follows his pork cousin then expect this cook to take well longer than you have experienced in the cook temp hrs/lb you have seen with the packers. The prior is just a guess but I find it holds for smaller pork butts.Regardless, enjoy the adventure and follow-on eats.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
IT at 196 - looking good, but not probing tender yet ..
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Interesting that it shows it was USDA inspected but no grade...not sure if that means below Select grade. Not a bad looking hunk of cow though.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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According to the instructions you have overshot that ideal IT of 170-195. LOL 170! 😂
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SmokeyPitt said:Interesting that it shows it was USDA inspected but no grade...not sure if that means below Select grade. Not a bad looking hunk of cow though.
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Here is the verdict. This ended kinda weird. I had to be somewhere and it was at 202, but still not probing tender everywhere. But I had to pull it, so I did. Foiled it and into a cooler. I was hoping the carryover would get it there. I came home three hours later. There looked like no reasonable way to slice it whole, so I separated the flat and point pieces. This is where it gets strange. The flat was great - moist and tender. The point however, wasn’t very good. Not tender and still a bunch of that chewy fat, not the good melt in your mouth fat. We ate most of the flat. I guess I’ll braise that point and see if I can get it to an acceptable ingredient for Chili.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
@mEGG_My_Day Way to give it a go. That flat looks great, nice ring as well. Since it ate well it was a success. I am a bit surprised about the point but you know the saying...BTW-about how long did it take?Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@lousubcap - thanks - it took about 7 hours. I’m surprised about the point as well. But this was such a strange butchering job, I may have the point and flat mixed up. Oh well - the edible parts were tasty.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet
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