Beef brisket - is this 'normal'?

[UTH]

Not sure normal is the right word, but just took delivery of various meats, including the beef brisket for tomorrow.

To me, this seem to be a bloody thin slab of meat! I've actually only done brisket once before, but from what I remember it was a lot thicker than this?

I was assuming I'd be slow cooking/smoking this for 10 hours or so tomorrow, but something this thin I can't imagine is suitable? Or am I being dramatic?

[AndyTR]

Looks like a small piece of the end of the flat, how much does it weigh? I'd guess 1-1.5 KG from the picture. If you're smoking for 10 hrs you probably want a whole brisket, the last one I smoked was 8kg after trimming it down, smoked for 12 hrs in all.

If that's a flat you'll need to smoke it and hold a low temp, then wrap it early to prevent it from taking on too much smoke and cooking too quickly and then over cooking. It's doable, won't take 10 hrs, probably more like 6. I'd then recommend holding it at 70C for another 4-6 hrs in an oven, well wrapped. The additional holding time will mellow out the smoke and give the sinews in the meat more time to break down. I would usually use a piece that size for pastrami, so if you look up some vids on YouTube on smoking pastrami that might give you some good pointers.

Edited by AndyTR on Friday 6th February 15:22

[Motorman74]

Agreed - that's a small piece of flat.

If you are buying brisket to BBQ then you'd be looking for a significantly bigger/heavier piece of meat

I'd be looking somewhere like this:

https://www.johndavidsons.com/categories/pitmaster...

Edited by Motorman74 on Friday 6th February 15:21

[AndyTR]

Motorman74 said:

Agreed - that's a small piece of flat.

If you are buying brisket to BBQ then you'd be looking for a significantly bigger/heavier piece of meat

I'd be looking somewhere like this:

https://www.johndavidsons.com/categories/pitmaster...

Edited by Motorman74 on Friday 6th February 15:21

Thanks for that link...some good looking stuff on there!

[Motorman74]

AndyTR said:

Thanks for that link...some good looking stuff on there!

I've used John Davidson's many times, so I'd have no issue with recommending them - great service and great meat.

[UTH]

AndyTR said:

Looks like a small piece of the end of the flat, how much does it weigh? I'd guess 1-1.5 KG from the picture. If you're smoking for 10 hrs you probably want a whole brisket, the last one I smoked was 8kg after trimming it down, smoked for 12 hrs in all.

If that's a flat you'll need to smoke it and hold a low temp, then wrap it early to prevent it from taking on too much smoke and cooking too quickly and then over cooking. It's doable, won't take 10 hrs, probably more like 6. I'd then recommend holding it at 70C for another 4-6 hrs in an oven, well wrapped. The additional holding time will mellow out the smoke and give the sinews in the meat more time to break down. I would usually use a piece that size for pastrami, so if you look up some vids on YouTube on smoking pastrami that might give you some good pointers.

Edited by AndyTR on Friday 6th February 15:22

It's 1kg, bought from my usual favourite: https://www.hgwalter.com/collections/beef-slow-coo...
The last (and only one) I did was exactly the same, 1kg from HG......but it certainly wasn't as flat as a pancake like this seems to be!
That one did end up taking about 10 hours, but as I said it was thicker.

Pretty disappointed TBH, this is hardly going to make nice big slices is it.

Oh well, I'll follow your advice and make something of it.

[Motorman74]

UTH said:

It's 1kg, bought from my usual favourite: https://www.hgwalter.com/collections/beef-slow-coo...
The last (and only one) I did was exactly the same, 1kg from HG......but it certainly wasn't as flat as a pancake like this seems to be!
That one did end up taking about 10 hours, but as I said it was thicker.

Pretty disappointed TBH, this is hardly going to make nice big slices is it.

Oh well, I'll follow your advice and make something of it.

If you are looking for a cut of about a kilo to smoke, have a look at the brisquetta (https://www.johndavidsons.com/product/jacks-creek-brisquetta-brisket/) I've done a couple for when it's just been me and the wife, and they came out great. Take ~4 hours ish

[sherman]

Chop it in half and wrap the 2 bits together with some pancetta or pastrami?

[UTH]

sherman said:

Chop it in half and wrap the 2 bits together with some pancetta or pastrami?

Interesting.....does that work??

[sherman]

UTH said:

sherman said:

Chop it in half and wrap the 2 bits together with some pancetta or pastrami?

Interesting.....does that work??

Not sure but probaly worth the risk to see if it will work.
More likely to stay moist than what you currently have.

[Bill]

Or roll and tie it.

[Riley Blue]

Motorman74 said:

AndyTR said:

Thanks for that link...some good looking stuff on there!

I've used John Davidson's many times, so I'd have no issue with recommending them - great service and great meat.

We've enjoyed excellent meat from them quite a lot in recent years, especially their venison.

[UTH]

They refunded me £6.90

So the 'brisket' now cost me £9.20. A result I guess?

[Mobile Chicane]

So what did you do with it in the end?

One happy dog?

[UTH]

Mobile Chicane said:

So what did you do with it in the end?

One happy dog?

HAHA

I abandoned the briskt all together this weekend just gone and did pulled pork.

Brisket is now in the freezer until I work out what to do with it. Think it might be part of a 'ribs, wings' etc day soon, so that I'm not putting all my hope on what could be a disappointment.

[Mobile Chicane]

UTH said:

Mobile Chicane said:

So what did you do with it in the end?

One happy dog?

HAHA

I abandoned the briskt all together this weekend just gone and did pulled pork.

Brisket is now in the freezer until I work out what to do with it. Think it might be part of a 'ribs, wings' etc day soon, so that I'm not putting all my hope on what could be a disappointment.

Wise move, I think.

Salt beef might be a good use for it. Easter coming up.

The size wouldn't matter. Mmmmm... hot salt beef sandwich with pickles.

[Nicetobenice]

Last time I had a piece like that I made chilli with it.

Made the veg base with the spices put the beef in and covered it in beer and did a long slow cook before "pulling" the beef to combine with the base and finish it off.

Delicious.

[mattyn1]

UTH said:

HAHA

I abandoned the briskt all together this weekend just gone and did pulled pork.

Brisket is now in the freezer until I work out what to do with it. Think it might be part of a 'ribs, wings' etc day soon, so that I'm not putting all my hope on what could be a disappointment.

Yep. Do it as a side!! It’s the best way!!

I have had small bits like that and chucked it on the ProQ for the afternoon for an amazing tea! A lot of work on my own but hell yeah!!!

BBQ chilli beans as an additional side are awesome too! Oozing out of a flatbread…. God yes!!!

[unzippy]

Rub it, wrap it and cook it until it pulls/shreds - then make chilli with it.