I buy my brisket wholesale therefore get a 'Packer Cut' After trimming I loose probably 30% and after smoking (prior to wrapping) I sometimes loose up to another 10%-20%. I buy choice or higher, what should I be looking for so I don't loose sooo much, especially during my initial trim?
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Buying Brisket
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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That is how brisket rolls. I was talking with a fellow worker today who bought 40 pounds of brisket last week at $2.89/lb, only to trim most of that off. And he knows brisket, he trimmed it off the cow for years working in a beef plant.
I once had a 19.95 pounder that was 10 pounds exactly after trimming down the fat.
I get about 42% yield, and that is chopping the whole brisket up. Aaron Franklin claime 35-40% yield.
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
bbqnev Welcome! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.
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What to do with brisket fat is an excellent topic for discussion!I had a Certified Angus Beef brisket I cooked a week ago and it was 12.4 pound in the packaging, after trimming, I had 5 pounds, 12 oz that made it onto the smoker. I was a bit disappointed at that (4.50/lb!). Have a SRF Wagyu arriving this week taking advantage of their sale pricing. They trim the fat cap to 1/4" or less, but no trimming of the fat vein between the flat and point sections. I intend to fully separate and trim of nearly all fat and will see what the price breakdown is. It is nearly impossible to find a fully intact packer brisket where I live. I only cook maybe one or two a year, usually including a big superbowl party. One year I had over 80 guests and still had leftovers with a humongous brisket and a pork shoulder. I'd have been embarrassed with that last brisket if it had been a superbowl event with lots of guests. I guess that is how the brisket lottery is though. Sometimes you hit the jackpot and sometimes you don't
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