So I did my first brisket ever last weekend, and it turned out awesome. My question is - is it really worth doing a small brisket, or did I get a bad cut of meat?
Wanted to try brisket, and searched the local supply houses for one. Smart & Final only had a huge 24 pounder, and I didn't want to spend $60 for dinner, so I picked up a 12 1/2 pounder from Costco in the vacuum sealed bag for $34. Brought it home and placed it fat side down on the cutting board, figured out the grain and notched the corner - then put on the rub, then flipped it and rubbed the top fat cap. Put it in the smoker @ 275* with pecan in the AMNPS. The smoke took 8 hours and it got pulled at 190* Internal - figured it would coast a little while in the rest stage.
First slices were fabulous - juicy and tender, but then I discovered that the whole center of the cut had as much fat running through it as the very thick fat cap. I figure I got about 5-6 pounds of edible meat out of the 12 1/2 pounds total. And half of that was heavily fat marbled, so each slice was a good 40% fat. Because of all the fat trimming I couldn't get nice sandwich slices, but long narrow slices which I utilized by putting in Kings Hawaiian rolls. Everybody was happy with the end result, but I felt a bit ripped off.
So did I get a lousy cut? or are all the small cuts of brisket this way?