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Buying Brisket

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    Buying Brisket

    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?

    #2
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      #3
      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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        #4
        Just rembered I had this pic. Two fully cooked briskets on the left; all the fat trimmed off those two pre-cook on the right.

        Click image for larger version

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          #5
          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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            #6
            Probably the best thing you can look for is a use for all that awesome brisket fat. Lots of previous postings on what to do with trimmed brisket fat.

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            • Atalanta
              Atalanta commented
              Editing a comment
              Make soap?

            • ecowper
              ecowper commented
              Editing a comment
              Atalanta make "beef love" for painting your steaks with. Mix into your lean ground beef to get a good hamburger mix. Two top uses for brisket fat in my book .... Or you could make soap, I guess.

            #7
            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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