Heh... my BIL gets a side of beef every year, so I told him to tell the guy
he wanted the brisket this time instead of getting it all ground up. Well,
I run into the guy he gets it from the other night and he says "Hey, I fixed
up that brisket for him, all trimmed up nicely, no fat at all, ready to go!"
I didn't have the heart to tell him he thoroughly f'd up the brisket as far
as smoking goes... or at least I figure he did anyway...

Curious about your all's thoughts? Injection of some kind to "create" fat?

On Jun 5, 2:04 pm, "frohe" > wrote:


> No worries. Have your BIL to get a pound of bacon and lay over the brisket.
> It should cook up fine.
>
> Oh, and tell your brother to get another butcher; someone who knows how to
> trim up a brisket.

That would certainly be my solution. I always try to find the most
square ended briskets possible, but sometimes they just aren't
available.

Since I don't foil, braise or do anything else to a brisket but rub it
and put it on the pit, I have put bacon on the flat if it tapers down
to a thin end. Even a couple of pieces will keep the "too skinny" end
moist while the rest of the brisket is still cooking.

Oh, yeah. Ditto on the new butcher.

Robert

On Jun 5, 11:58*am, " >
wrote:
> On Jun 5, 2:04 pm, "frohe" > wrote:

>
> Oh, yeah. *Ditto on the new butcher.

I'm betting he's not from anywhere close to Texas.

On Jun 5, 2:04*pm, "frohe" > wrote:

> Oh, and tell your brother to get another butcher; someone who knows how to
> trim up a brisket.

In the butcher's defense, he should have been informed whether it was
to be trimmed or untrimmed. Even here in TX, they sell more trimmed
briskets than packer cuts (at the retail level).

-sw

> wrote in message
...
On Jun 5, 2:04 pm, "frohe" > wrote:

> Oh, and tell your brother to get another butcher; someone who knows how to
> trim up a brisket.

In the butcher's defense, he should have been informed whether it was
to be trimmed or untrimmed. Even here in TX, they sell more trimmed
briskets than packer cuts (at the retail level).

-sw

I should've told him more,yes. I know the guy and see him occasionally and
had mentioned to him about saving the brisket instead of grinding it up to.
I told him I wanted to smoke it, figuring that would be enough. Although,
he's also told me in the past that when he cooks a brisket(not sure if he
meant smoked or not, didn't ask), he takes it to about 160 and that's it.

"43fan" > wrote in message
>
> I should've told him more,yes. I know the guy and see him occasionally
> and had mentioned to him about saving the brisket instead of grinding it
> up to. I told him I wanted to smoke it, figuring that would be enough.
> Although, he's also told me in the past that when he cooks a brisket(not
> sure if he meant smoked or not, didn't ask), he takes it to about 160 and
> that's it.
>

Smoked or not, that is still going to be tough brisket. If you have a meat
slicer and can cut it very thin like the deli counter, then it would be OK.

On 5-Jun-2008, " > wrote:

> On Jun 5, 2:04 pm, "frohe" > wrote:
>
>
> > No worries. Have your BIL to get a pound of bacon and lay over the
> > brisket.
> > It should cook up fine.
> >
> > Oh, and tell your brother to get another butcher; someone who knows how
> > to
> > trim up a brisket.
>
> That would certainly be my solution. I always try to find the most
> square ended briskets possible, but sometimes they just aren't
> available.
>
> Since I don't foil, braise or do anything else to a brisket but rub it
> and put it on the pit, I have put bacon on the flat if it tapers down
> to a thin end. Even a couple of pieces will keep the "too skinny" end
> moist while the rest of the brisket is still cooking.
>
> Oh, yeah. Ditto on the new butcher.
>
> Robert

I can't help myself from wondering if there isn't some kind of injection
that might work on that butcher. Crying shame about that brisket after
all the work trying to get the butcher educated. But it can be salvaged.
It's hard to say about the butcher though. If he's merely ignorant, a
little education will help. If he's stupid, I'm afraid it's terminal.
Contrary
to the ballbat theory, there is no known cure.
--
Brick(Youth is wasted on young people)

"Brick" > wrote in message
news:nqX2k.30905$MF3.28963@trnddc06...
>
> On 5-Jun-2008, " > wrote:
>
>> On Jun 5, 2:04 pm, "frohe" > wrote:
>>
>>
>> > No worries. Have your BIL to get a pound of bacon and lay over the
>> > brisket.
>> > It should cook up fine.
>> >
>> > Oh, and tell your brother to get another butcher; someone who knows how
>> > to
>> > trim up a brisket.
>>
>> That would certainly be my solution. I always try to find the most
>> square ended briskets possible, but sometimes they just aren't
>> available.
>>
>> Since I don't foil, braise or do anything else to a brisket but rub it
>> and put it on the pit, I have put bacon on the flat if it tapers down
>> to a thin end. Even a couple of pieces will keep the "too skinny" end
>> moist while the rest of the brisket is still cooking.
>>
>> Oh, yeah. Ditto on the new butcher.
>>
>> Robert
>
> I can't help myself from wondering if there isn't some kind of injection
> that might work on that butcher. Crying shame about that brisket after
> all the work trying to get the butcher educated. But it can be salvaged.
> It's hard to say about the butcher though. If he's merely ignorant, a
> little education will help. If he's stupid, I'm afraid it's terminal.
> Contrary
> to the ballbat theory, there is no known cure.
> --
> Brick(Youth is wasted on young people)

Something I did once with a brisket to try it, because it just seemed that
the flats on even the full packer cuts were getting dry when I smoked 'em...
Took beef fat, fried it over low heat to render out the fat... then poured
that in a bowl and put it in the fridge. I then loaded up the injector with
it and started putting it around through the flat. It did help with
juiciness, but not sure if that'll work this time or not. Maybe smoke it
uncovered for a couple hours, getting the smoke ring, etc... then wrap in
foil and finish. I don't want to do that because of losing the bark, but...