Was supposed to smoke a brisket but got a palet, qview

wwdragon · May 5, 2013

Well as I said in my other post the store didn't have any brisket left so they sold me this pallete of beef saying it was either close or a part of the brisket. Took 2 of them and hoped for the best.....

Not to toot my own horn...ok yes I am...this is guuuuuuuuuud eatin.

Rubbed with SPOG and S&P sauce, plus a bit of chili powder, injected with beef broth.

IMAG0094.jpg

wwdragon
May 5, 2013

Off the smoker after 7 hours, amazing bark. I did not mop it once but at the 4 hour mark poured some beef broth over them.

IMAG0098.jpg

wwdragon
May 5, 2013

Yummy Med-rare, Since this was NOT a real brisket I pulled at 126* and let it rest a bit for a well deserved nap.

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wwdragon
May 5, 2013

They were resting for about an hour and that little smoker I got from Canadian Tire is still holding 250 on the nose. As I learn more and more I can't wait to graduate to a bigger smoker, for right now I am one happy clam, doggies are happy (they got some pieces) house manager is happy, all is good in my world :)

Also hard to slice, it just wants to fall apart, thinking a bit in the fridge will help that.

Barry

dumbwhiteperson · May 5, 2013

Looks amazing! Did it taste like a brisket? Did it slice or pull?

so ms smoker · May 5, 2013

Nice color!

Mike

demosthenes9 · May 6, 2013

Is it possible that the meat dept person called it a "packer" as opposed to a "pallete" ?

wwdragon · May 6, 2013

Dumbwhiteperson said:
Looks amazing! Did it taste like a brisket? Did it slice or pull?

Demosthenes9 said:
Is it possible that the meat dept person called it a "packer" as opposed to a "pallete" ?

Nope it was a pallet, even written on the package, tried to find out what that was from French to English didn't come up with much.

Glad you guys liked the Qview, it tasted amazing!

Barry

jirodriguez · May 7, 2013

The temp to time seems a bit wonky. After 7 hrs. you should have been much higher than 126° if you smoke chamber was at 250°. I would either verify your chamber temps, or check the calibration of your meat thermometer. From the development of the bark, and the way it shredded it looks like it got up to at least 190° internal meat temp - which is where beef will start to shred easily.

Regardless it looks really tasty!

sqwib · May 7, 2013

Ditto JIRodriguez

I would think a few hours to get to 126°. Maybe 196° at 7 hours

Anyhow... looks amazing.

foamheart · May 7, 2013

Hold on while I get a plate............ Actually they sort of look like the Brisket points, the part used for brunt ends.

Whatever it is, looks good enough to eat.

alelover · May 9, 2013

Demosthenes9 said:
Is it possible that the meat dept person called it a "packer" as opposed to a "pallete" ?

Or the Plate perhaps.

plate.jpg

alelover
May 9, 2013

wwdragon · May 9, 2013

On the package was written pallete de beouf, however it did taste like a brisket and the meat guy did say they come from brisket, so I am leaning to they were actually points. To be honest they were so good I don't care what they were lol.

Barry

aeroforce100 · May 10, 2013

Put "pallete de beouf" in to you favorite search engine and be amazed at what comes up.

wwdragon · May 10, 2013

aeroforce100 said:
Put "pallete de beouf" in to you favorite search engine and be amazed at what comes up.

I did, it is all in French lol

sqwib · May 10, 2013

P_1_10069_134_1229944307.jpg

sqwib
May 10, 2013

???????????

frosty · May 10, 2013

Beautiful work, great color, and bark. Wonderful!!!

piaconis · May 10, 2013

All my search results (including some translated references on beef cuts from a Canadian source) seems to point to this being a blade chuck roast, used a lot in pot roasts. Chuckies are good eatin.

wwdragon · May 10, 2013

OMG I am a dork! Remember I said I pulled a 126?????? Guess what? My probe was set to metric! So it was actually pulled at about 230!!!!! I have that now fixed. That explains the whole pulled easy part.

And yes, chuckies are super yummy :)

Barry

jirodriguez · May 10, 2013

LOL.... I wish I could say I have never done anything like that.... but my wife would be more than happy to point out my folly's.

That also explains the nice dark bark you got. Bark is actually a good thing, and tastes great!

wwdragon · May 10, 2013

JIRodriguez said:
LOL.... I wish I could say I have never done anything like that.... but my wife would be more than happy to point out my folly's.

That also explains the nice dark bark you got. Bark is actually a good thing, and tastes great!

lol I feel like a fricken idiot lol

sqwib · May 10, 2013

wwdragon said:
OMG I am a dork! Remember I said I pulled a 126?????? Guess what? My probe was set to metric! So it was actually pulled at about 230!!!!! I have that now fixed. That explains the whole pulled easy part.

And yes, chuckies are super yummy :)

Barry

Dude that is AWESOME!!!

And you sir are a true gentleman for coming clean....

MShippo37915.jpg

sqwib
May 10, 2013

piaconis · May 10, 2013

Dragon, that actually was fortunate for you. I'm thinking this would have been a very tough piece of meat, had you pulled it at 126F.

Was supposed to smoke a brisket but got a palet, qview

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