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Well, that's not a brisket. What can I do with these?

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oshawapilot

oshawapilot

Fire Starter
Original poster
Sep 12, 2008
34
10
Courtice Ontario
I got all excited when my wife messaged me yesterday and said she'd found some nice briskets for what seemed like a song.  I should have known it seemed too good to be true given the price.  
icon_wink.gif


So, she picked up two.   She saw "Brisket" on the label, but when she got them home and I looked at them...they are most certainly not briskets.  

The label actually says "Beef brisket, blade, tenderized".

I suspect what we ended up with is 2 blade roasts, a cut I would never normally buy.

Is there anything we can do with these on the pellet smoker, or should we just abandon ship on that, toss them in the crock pot in the morning with a bunch of liquid and cook them long?   I've read that they will get tender enough to pull apart at around 205 (?) and we could make sandwiches out of them with some gravy.

Thoughts/ideas?
 
Smoke till around 160 it then pan it with some liquid,I like French onion soup and finish in your oven or crockpot. That's how I do my chuckies but I leave them in the smoker normally because it's already going.
 
Sounds like a plan, glad I can still get some smoke into them at least.

They're on the small side, a few pounds each...any idea on how many hours I should anticipate?

And what should I be looking at for a finish temp assuming I want to get them into super tender pulling territory?   I'm seeing everything from 190 to 205 posted online.
 
oshawapilot said:
Sounds like a plan, glad I can still get some smoke into them at least.

They're on the small side, a few pounds each...any idea on how many hours I should anticipate?


And what should I be looking at for a finish temp assuming I want to get them into super tender pulling territory?   I'm seeing everything from 190 to 205 posted online.
Click to expand...

Never had a blade roast not sure how they cook,but chuckies seem to go along time. I would pan around A160-170 when they have a great color and start checking for tenderness at 200-205 they should be good but may need to go higher. Here's a pic of my last sammich for inspiration.:biggrin:

IMG_0708.JPG

IMG_0708.JPG

 
Well, I must eat crow.

When I sparked up the pellet pooper this morning and went to retrieve the meat to rub it and get it ready, low and behold...they WERE briskets.   THey were just packed in such a fashion that while still wrapped on the styrofoam tray they didn't look like it.  But once unwrapped, sure enough the flat and the point were evident, although they way they were cut it looks like a lot of the flat went elsewhere hence why they were on the small side.

Anyhow, they've been in the smoker now for about 6 hours and are just coming out of the stall.

Fingers crossed.
 
Happy to report that the first ever brisket was a success.    After having read so much about the process it seemed like second nature - I pulled the point and even did burned ends which came out awesome as well.

I was a little unsure about when it was done - I didn't want to pull it early and have it be tough, but I also didnt' want to overcook it.  I'd read all the comments about "it's done when the probe goes in easily", but "easily" is very subjective.   

Anyhow, I ran it up to about 205 and it seemed like it got "easier" after 200-205 so I called it good.   Let it rest for a half hour, sliced it up, and it was awesome.    Big beautiful smoke ring as well, nice bark, and great flavor.

All in all, it was a total non event despite all the stories I've read about brisket being hard to nail down.   Maybe I was just lucky. ;)
 
:th_What_NO_QVIEW:

Glad it turned out,hope the next is just as good or better! Don't forget we all love pics!Thumbs Up
 
b-one said:
th_What_NO_QVIEW.gif


Glad it turned out,hope the next is just as good or better! Don't forget we all love pics!
icon14.gif
Click to expand...
Oh, there are pics.   ;)

brisket1.jpg

brisket1.jpg


Just as they went on at 8AM this morning.   As mentioned they were on the small side, a lot of the flat went elsewhere I think on these, btu the prices were right.

brisket2.jpg

brisket2.jpg


About 3-4 hours in.

brisket3.jpg

brisket3.jpg


Separated the point at about the 8 hour point and put the flats back on to continue.

brisket4.jpg

brisket4.jpg


Off the smoker and after the rest before slicing.   

brisket5.jpg

brisket5.jpg


Who says you can't get a nice smoke ring with a pellet smoker?  ;)
 

brisket7.jpg

brisket7.jpg


First ever try of burned ends - I overdid them a little but they were still a hit.  My wife is a HUGE fan of "fryer crunchies" and was all over these like white on rice.   
 
oshawapilot said:
 
I got all excited when my wife messaged me yesterday and said she'd found some nice briskets for what seemed like a song.  I should have known it seemed too good to be true given the price.  
icon_wink.gif


So, she picked up two.   She saw "Brisket" on the label, but when she got them home and I looked at them...they are most certainly not briskets.  

The label actually says "Beef brisket, blade, tenderized".

I suspect what we ended up with is 2 blade roasts, a cut I would never normally buy.

Is there anything we can do with these on the pellet smoker, or should we just abandon ship on that, toss them in the crock pot in the morning with a bunch of liquid and cook them long?   I've read that they will get tender enough to pull apart at around 205 (?) and we could make sandwiches out of them with some gravy.

Thoughts/ideas?
Click to expand...
I did some research and, like I thought, there are no beef brisket blade cuts because the entire brisket is boneless. The only two cuts from a brisket are the point and the flat. My guess is that the meat cut was intentionally mislabeled by the butcher dept. who then lowered the price to sell a bunch of not as popular tough cuts of meat that weren't selling. I've guessing the meat was actually cut from the chuck. They do this with fish all the time: take some cheap fish and call it  Dover Sole. 

But if I'm right about it being from the chuck, any part of the shoulder smokes up tender and delicious. Looks like you did a fine job. 
 
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