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

Discussion in 'Beef' started by wwdragon, May 5, 2013.

  1. 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.

    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.

    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.

    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.

  2. dumbwhiteperson

    dumbwhiteperson Fire Starter

    Looks amazing! Did it taste like a brisket? Did it slice or pull?
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Nice color!

  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

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

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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!
  7. sqwib

    sqwib Smoking Guru OTBS Member

    Ditto JIRodriguez

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

    Anyhow... looks amazing.
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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.
  9. Or the Plate perhaps.

    Last edited: May 9, 2013
  10. 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.

  11. Put "pallete de beouf" in to you favorite search engine and be amazed at what comes up.[​IMG]
  12. I did, it is all in French lol
  13. sqwib

    sqwib Smoking Guru OTBS Member

  14. frosty

    frosty Master of the Pit

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

    piaconis Smoking Fanatic OTBS Member

    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.
  16. 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 :)

    smokey mo likes this.
  17. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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. [​IMG]

    That also explains the nice dark bark you got. Bark is actually a good thing, and tastes great!
  18. lol I feel like a fricken idiot lol
  19. sqwib

    sqwib Smoking Guru OTBS Member

    Dude that is AWESOME!!!

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

    smokey mo likes this.
  20. piaconis

    piaconis Smoking Fanatic OTBS Member

    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.

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