My local meat purveyor advertised Choice Brisket Points for $1.99 per pound so I bought a few cryo frozen packages. They are odd looking and kinda' look to me like a brisket waste cut that has some meat in there somewhere. Here is what they look like in the package and pre-rub.
Rather than trim them to try and find the small hidden meat under all that fat I decided to cook them untrimmed as suggested by an untrimmed brisket cook post a few weeks ago in The Pit. So I dry brined overnight, applied BBBR, set up my kettle/SNS for a low and slow cook using KBB and chunks of apple.
Per my Fireboard the kettle ran 260ish for 6 hours. It was hard to probe for tenderness because I was not sure what I was probing was fat or meat. I pulled the 2 smaller pieces at 195 IT and the other 2 pieces at 203. There was no stall, they cooked straight through. I wrapped them in butcher paper and rested them for an hour. Sorry, no pics of the cooked meat when it came off of the kettle but the bark was well formed.
The results were very interesting. Although lots of fat rendered off into the drip pan, the fat that remained on the meat was somewhat gelatinous but still very intact. I unsucessfully tried slicing as I normally would a brisket, but the fat prevented easy slicing. I ended up with some small slices but mostly the meat ended up cubed. Oddly, the texture was almost identical to ham. The meat is somewhat moist, not to dry, and full of beef flavor. No noticeable difference between the 195 IT and 203 IT pieces. It is quiet good, just weird.
The final product of the cook was about 50/50 fat to meat
I made quesadillas with the meat, extra sharp cheddar, and mole' and they were excelllent. I guess it can best be compared to brisket burnt ends. Sorry, no pics of the quesadillas.
My summary is I probably got what I paid for at $1.99 per pound and it still tastes good.
Has anyone else had any experience with what appears to me to be a brisket waste cut? Or suggestions of a different cooking method?
Rather than trim them to try and find the small hidden meat under all that fat I decided to cook them untrimmed as suggested by an untrimmed brisket cook post a few weeks ago in The Pit. So I dry brined overnight, applied BBBR, set up my kettle/SNS for a low and slow cook using KBB and chunks of apple.
Per my Fireboard the kettle ran 260ish for 6 hours. It was hard to probe for tenderness because I was not sure what I was probing was fat or meat. I pulled the 2 smaller pieces at 195 IT and the other 2 pieces at 203. There was no stall, they cooked straight through. I wrapped them in butcher paper and rested them for an hour. Sorry, no pics of the cooked meat when it came off of the kettle but the bark was well formed.
The results were very interesting. Although lots of fat rendered off into the drip pan, the fat that remained on the meat was somewhat gelatinous but still very intact. I unsucessfully tried slicing as I normally would a brisket, but the fat prevented easy slicing. I ended up with some small slices but mostly the meat ended up cubed. Oddly, the texture was almost identical to ham. The meat is somewhat moist, not to dry, and full of beef flavor. No noticeable difference between the 195 IT and 203 IT pieces. It is quiet good, just weird.
The final product of the cook was about 50/50 fat to meat
I made quesadillas with the meat, extra sharp cheddar, and mole' and they were excelllent. I guess it can best be compared to brisket burnt ends. Sorry, no pics of the quesadillas.
My summary is I probably got what I paid for at $1.99 per pound and it still tastes good.
Has anyone else had any experience with what appears to me to be a brisket waste cut? Or suggestions of a different cooking method?
Comment