Hi all, I recently purchased a half cow which was 100% grass fed. I've read that the meat cooks faster than normal, but other than cooking to proper temp should I need to do anything different? I've cooked a few store bought chuck roasts without a problem, but today it was very dry when trying to do chuck roast burnt ends. I cooked on the grate until about 190, then cut into cubes, sauced in a pan, then cooked for another hour or so. Just curious if anyone has had this issue? I'd like to figure out if I need to adjust before attempting the brisket I have as I'd rather not have to throw it out like I had to do with the chuck roast today. Thanks!
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I know people say that Grass fed is the holy grail of meats. Unfortunately grass feed beef is very lean. Its the corn that fattens up the cattle and makes that wonderful marbling that helps keep the meat juicy. you should inject the brisket for sure (I'd look into using an injection with Phosphates to hold onto as much moisture as possible) that's my 2 cents Oh and I've been known to be wrong before. (any smaller cuts I would definitely marinade over night) -
GadjetGriller is right - it's the leanness that will get you. Does cook faster, and lower temps are often appropriate, as are injections, lardons and other fatty additions. Going for slightly rarer than your usual taste also helps.
But it can be delicious, especially if you got some well-aged steaks out of it. We've done maybe 5 halves over the last 10 years.
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I inject both chuckies and brisket with Butcher's Prime BBQ Injection . It contains phosphates, salt, and beef flavoring. I really like that product.
Here's what Meathead has to say about it:
Many competition cooks like to inject with a product called Fab B Light or Butcher BBQ Brisket Marinade, both moisturizers, tenderizers, and flavor enhancers. Fab B contains hydrolyzed soy protein, vegetable oil, sodium phosphates, monosodium glutamate, autolyzed yeast extract, xanthan gum, disodium inosinate, and guanylate. Butcher contains hydrolyzed vegetable protein (hydrolyzed soy and corn protein and salt, with partially hydrogenated vegetable oil [cottonseed, soybean] added), monosodium glutamate, sodium phosphate, and xanthan gum. Some traditionalists think this is way too Barry Bonds and are repulsed by the idea. The results speak for themselves. They are winning. A lot.
I just smoked 3 chuckies yesterday. I dry brined for 24 hours, going light on the salt. Six hours before putting the chuckies on the grill, I injected the Butcher's Prime BBQ Injection mixture, following the instructions on the package and website FAQs.
I always inject from the side of the meat in one inch long intervals, after placing each piece in a large plastic bag to control any overspray. Here's a rough diagram of how the injection is made:
Because I dry brined lightly, the resulting meat was not too salty. It was tender and juicy.
You can also buy the phosphate only from Butcher's and, after dissolving it according to instructions, add any flavorings you want to the injection solution. I've done that too. Works great.
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