One-pound piece of brisket?

[DaveD]

Hey folks, I'm trying out a new-to-me online meat retailer called Goodchop. It's a model like CrowdCow's, where you have a box delivered every month or two, and you can change up the contents from one time to the next. There was a promo for $30 off the first month's box included in our most recent Rancho Gordo beans purchase, and they carry things I'd like - Angus beef, Duroc pork, etc.

One of the cuts I chose was a tri tip, but there was some kind of mis-pick and I did not get it; instead I got this here one-pound piece labeled "beef brisket". (To Goodchop's credit, when I got on their website and used the webchat, the rep was very apologetic and instantly credited my card with the price of the tri tip, and did not charge for this piece. Props.)

Edit: I know burnt ends is an option, but I really don't like them. Way too cloyingly sweet for me.




This looks to me like a piece of brisket point - what do y'all think?

And what the heck can I do with one pound of brisket point??? I'm thinking maybe smoke it for a while then chunk it up for the chili pot. Ideas welcome.

[Ace]

Yes. Looks to be a point cut and I think that you're on track on what to do with it. Chili, beans, brisket hash, tacos, etc.

[fzxdoc]

You could pastrami it if you want to end up with one sandwich. JK.

Looks like it needs a good Brisket and Beans recipe like the one jjdbike found over on All Things Barbecue.

Kathryn

[jayjordan]

Go find a resale store Dutch oven or FB marketplace to be used on smokers only! Life is too short to not have a Dutch oven for cooking outdoors.

[Draznnl]

How about an aluminum pan with foil over it? It isn’t a Dutch oven, but should work for beans in the absence of one.

[fzxdoc]

There you go, DaveD , two good suggestions to solve your dutch oven conundrum. Run it up the flagpole and see if your lovely bride goes for it.

Those ATB recipes are insanely good. I have to stay off the site because there are way too many rabbitholes there to disappear down for the rest of the day.
K.

[jayjordan]

Chili…no beans. Perhaps scale down this recipe for the amount of meat you have. https://urbancowgirllife.com/texas-b...container-5205

[fzxdoc]

Well, klflowers , we knew that Panhead John was suspect when he kicked Rancho Gordo beans to the ash can the One Time He Tried Them. Sigh. I've tried and tried with him and it's just no go.

K.
And P.S. this is a really good recipe. I've used it several times as well, with some modificatons. It makes a delicious bowl of red for sure.

[DaveD]

Don't worry, I blithely ignore the bean hate.

[jayjordan]

Living in Texas I am required to say “no beans in chili” at least twice a year! 🤠

[Draznnl]

Chili. Beans are the cook’s option. It’s all a question of what you and your diners prefer.

[STEbbq]

I’d grind it for a rich brisket burger, maybe blended with some other type of beef.

[DaveD]

Don't have a grinder...

[STEbbq]

Well, that could be fixed Dave. No time like the present.

[DaveD]

STEbbq Don't think I'm ready to start grinding my own meat... we just don't go through it very quickly, it wouldn't get much use. There are better uses of my highly limited MCS dollars...

[DaveD]

Definitely gonna go into a chili. I'll smoke it for 6 hours or so and then chunk it up for the pot. I've got 2lbs of cooked Rancho Gordo Negro de Vara beans vac-sealed in the freezer, and that will be a perfect pairing. That'll happen in a week or so, maybe over the weekend - but we're having a portion of my pork belly chili tonight, so may not want chili again quite that soon.

[DaveD]

ecowper Eric, I hear you, and that's the IT range I was thinking of more than the time. Once it gets to that temp, it has the solidity to hold up as chunks in the pot.

And yeah - I do just the same with pork belly. Give it a few hours of smoke to a similar IT, then chunk it for the pot. SO good!!!

[ecowper]

Dave, I've got 1.5 lbs of pork belly in the freezer that is calling my name now.

[DaveD]

ecowper Dooooo eeeeeeeeeet