Butcher butchered my brisket - can anyone help?

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nic3456

Newbie
Original poster
Mar 4, 2017
9
10
So I recently moved to central Ohio and haven't been able to find the point cut of a brisket anywhere. It's nothing but flat (except one time I found a whole packer at Costco)

So today I try a new butcher shop and they let me get just a point cut. I was so excited I just got 4 lbs and came home. After looking at it I'm afraid he might have ruined it. Seems he tried to cut out most of the deckle and created a big flap. There is a also a very thin spot in the middle of Cut - maybe an inch thick max.

So what adjustments should I make to salvage this? Going to be smoking on a pellet grill.

To pour salt in the wound I paid $8.99/lb [emoji]128542[/emoji]
 
Ohh man.... lesson learned.. in sure you will never go back! I had a similar issue a while back.... now if I'm at a new place I ALWAYS take the meat out and inspect it before I pay.. I don't have any special advice for cooking that mess ... well you could stuff it with something.. maybe peppers and onions ??? May as well do something different then what you would do with some good brisket! Good luck
 
Unfortunate but not all is Lost. Butchers listen to people complain about fat so often, he thought he was doing you a favor. For me too the point is all about the fat. I would remove the flap the rest of the way and get going. It will cook faster and if what's there is too thin for good slices....Chunk it up for burnt ends! Lemons to Lemonade...JJ
 
Thanks for the tips - I'm going to trim the edges and try some twine. Will let you know how it turns out.
 
As I feared it turned out pretty poorly. I ended up not wrapping and just laid the flap on itself to hold in place. I smoked at 250 until IT hit 165, then wrapped in butcher paper until IT hit 200. Wrapped in towel and put in cooler for an hour. It was a 4lb brisket and ended up being smoked for almost 5 hrs total.

Nothing really burnt,but more than half of it was super chewy


 
Any good recipes?
I have several great Chile recipes... Go figure.

Chile's Picnic Chile

1 7oz can of Chipotles in Adobo Sauce
1 19oz can of Old ElPaso Red Enchilada sauce
2 cans of Rotel Cilantro & Lime
2 cans of Black Beans
1 tbsp each, powdered Cumin, powdered Paprika and salt
1 heaping tbsp minced garlic
1 each Green, Red, Yellow and Orange Bell peppers, chopped
1 large onion, diced
2/3 large bar of Hershey's Special Dark chocolate
3/4 cup of brown sugar
4#s of cubed Chuck for stewing

In a blender Liquefy the chipotles, Rotel, brown sugar and spices.
Let it sit till needed.

Next I brown the beef over very high heat in a deep stock pot with a little EVOO, get a really good sear on it, crunchy edges.
I do mine in four small batches so it wouldn't steam in it's juices and I can get a sear on it.
I also divide the tbsp of minced garlic between the batches and added some salt.
You can disregard the above and just use the cubed brisket.
Place the beef in a warmed crockpot and add the can of enchilada sauce, the blended chile sauce and the chocolate.
Now let it get simmering on High heat for about two hours.

Meanwhile I get that pot really hot again, add some more EVOO and burn the onion and bell peppers to get a sear on them too, but not cook them soft.
Then I put them to the side.

After getting the crockpot to a simmer I add the black beans and veggies and turned it to Warm heat.
I'd do some taste testing at this time, add some salt, spices, sugar or chocolate as needed.
Better to add later than start with too much.

Now normally it would be time to eat after maybe a half hour to an hour.
Every bite a distinct experience of flavors/texture with beef, beans and veggies.
The meat not overcooked and the beans/veggies still firm and flavorful.
 
Any good recipes?
I have several great Chile recipes... Go figure.

Chile's Picnic Chile

1 7oz can of Chipotles in Adobo Sauce
1 19oz can of Old ElPaso Red Enchilada sauce
2 cans of Rotel Cilantro & Lime
2 cans of Black Beans
1 tbsp each, powdered Cumin, powdered Paprika and salt
1 heaping tbsp minced garlic
1 each Green, Red, Yellow and Orange Bell peppers, chopped
1 large onion, diced
2/3 large bar of Hershey's Special Dark chocolate
3/4 cup of brown sugar
4#s of cubed Chuck for stewing

In a blender Liquefy the chipotles, Rotel, brown sugar and spices.
Let it sit till needed.

Next I brown the beef over very high heat in a deep stock pot with a little EVOO, get a really good sear on it, crunchy edges.
I do mine in four small batches so it wouldn't steam in it's juices and I can get a sear on it.
I also divide the tbsp of minced garlic between the batches and added some salt.
You can disregard the above and just use the cubed brisket.
Place the beef in a warmed crockpot and add the can of enchilada sauce, the blended chile sauce and the chocolate.
Now let it get simmering on High heat for about two hours.

Meanwhile I get that pot really hot again, add some more EVOO and burn the onion and bell peppers to get a sear on them too, but not cook them soft.
Then I put them to the side.

After getting the crockpot to a simmer I add the black beans and veggies and turned it to Warm heat.
I'd do some taste testing at this time, add some salt, spices, sugar or chocolate as needed.
Better to add later than start with too much.

Now normally it would be time to eat after maybe a half hour to an hour.
Every bite a distinct experience of flavors/texture with beef, beans and veggies.
The meat not overcooked and the beans/veggies still firm and flavorful.

Ohnoes no pics, must've never happedned
 
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