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Meat question

post #1 of 12
Thread Starter 
I have a package of meat from Kroger, it is marked "USDA Black Angus Beef Chuck Trimmed Brisket Boneless". Question, do I treat this as a Brisket or a Chuck?
What would be the best way to prepare this? It weighs 3.5 pounds and is fairly even in thickness throughout. Any and all suggestions welcome.

Thanks in advance!
post #2 of 12
Quote:
Originally Posted by Thedad45373 View Post

I have a package of meat from Kroger, it is marked "USDA Black Angus Beef Chuck Trimmed Brisket Boneless". Question, do I treat this as a Brisket or a Chuck?
What would be the best way to prepare this? It weighs 3.5 pounds and is fairly even in thickness throughout. Any and all suggestions welcome.

Thanks in advance!

 

In my opinion, Kroger wasn't sure, so they threw that paragraph on it.

 

Not seeing it, I would have to guess that it's a Brisket, and all the other words Black Angus, Beef, Chuck, Trimmed, and Boneless are all adjectives describing  the "Brisket".

 

If it's a little Brisket Flat, I would do it like this:

Brisket Flat   

 

 

Bear

post #3 of 12
Thread Starter 

Bear, thanks for the info. Looks like the one you provided information on. I will follow your lead and cook it up Wednesday. Hope to remember to take pics along the way.
Appreciate your help!
post #4 of 12
Sure looks like brisket too me.

Mighty expensive one too.
post #5 of 12

I would say brisket too?

 

Things changing so quickly these days?  Can't say if that is still considered expensive or not?

 

Good luck and good smoking.

post #6 of 12
Thread Starter 
Looking again I see it wasn't a Kroger product. Wife bought it at Foodtown in Tipp City. She said it looked like a good roast.
I usually buy the meat and don't think I would have "paid the price" she did.
It is supposed to rain most of the day so I'll get it all ready later this morning and cook it Wed.
post #7 of 12
Quote:
Originally Posted by Thedad45373 View Post


Bear, thanks for the info. Looks like the one you provided information on. I will follow your lead and cook it up Wednesday. Hope to remember to take pics along the way.
Appreciate your help!

 

 

Yup---That's a Brisket "Flat". Even when Full Packer Brisket was cheap, a trimmed flat was still expensive, so your wife did OK.

 

That's just about exactly the same size as the one in my Step by Step, so you could follow mine real close since it's your first one.

 

Tip: Make a cut in it before you smoke it, so when it's done you'll easily be able to see which way the grain is going.

 

PM me if you have any questions about the way I did mine.

 

Bear

post #8 of 12
Thread Starter 
Followed your directions and this is what I came up with. [IMG]

content/type/61/id/322538/width/200/height/400
post #9 of 12
Thread Starter 
Tried to upload two more but they didn't go so try again but just this one I guess.

Very tasty

[IMG]
post #10 of 12
Looks good from here.
post #11 of 12

Looks Great from Here, Dad !!:drool

 

I'd be all over that !!!Thumbs UpThumbs Up

 

 

Bear

post #12 of 12
Looking pretty good for your 1st attempt!
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