This picture is from about 2 hours into itWhy do people wrap briskets? Bottom line: to melt tough collagen connective tissue of a hard-working muscle more quickly so the meat will be tender. Melted collagen makes it juicy, not myoglobin or fat. Collagen doesn't melt in a smoker until north of 150‐160°F, well past medium rare.
That medium rare pic shown above makes me question the labeling of the meat. I've seen brisket points cut to resemble tri tips. After grilling/smoking/roasting far more than a thousand tri tips, I know the cut of meat. I wonder if someone has cut a tri tip/bottom sirloin to resemble a brisket flat?
Even a Wagyu brisket-flat cooked to medium rare would be chewy due to the weight-bearing collagen.
Now back to our regularly scheduled programming.
I smoked them for 3 hours. Tempted them at about 165° when I removed them.So here is a tangent question....
How long did you leave the sausage in to cook, and did ya take any sliced pics. when you pulled it from the smokehouse?
I'm sure I could test it with a roll or two.Another tangent question, how do you look for hot and cold spots in a smoke house? Is there a smoke house version of a biscuit test or is the design such that it’s not needed?
Hard to tell, but my first reaction was "that's not a flat," but I can't be 100% certain. It absolutely isn't a tri tip cut, so that's off the table.This picture was about 2 hours into it.
I think the difference is how high I had it above my heat source. My smokehouse is 6' tall lol
Sure did, 197° actually when I pulled it off maybe bcuz my smokehouse is 6' tall and not right on top of or close to the heat source??
Now there is a very plausible answer!or the end of the probe was too close to the edge of the meat.
I'm not saying it isn't possible, but it doesn't look like a cured brisket to me.As far as the redness, I've corned top and bottom rounds, plus tri tips. Whatever that cut of meat is, it is possible it was injected with a solution to tenderize it, a solution that included curing salt to some degree. The label would have to have that info.
I said there wasn't a ring. Which is why I made the statements I did.We looking at the same picture ?
That has to be the wrong photo .
Brisket cooked to 190 plus
Brisket flat cured and smoked for pastrami
Medium rare chuck pectoral . Sits on top of the brisket
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Whatever it is, it looks delicious for sure.The OP's original picture looks more like this medium rare chuck. Don't know why.
Still looks mighty tasty though.
That pectoral muscle is part of the brisket flat , but normally gets trimmed off and stays with the chuck primal when the animal is broke down . Also called special trim and most times goes into ground beef .The OP's original picture looks more like this medium rare chuck.
And it looks fantastic .It's a brisket
Thank you very much!That pectoral muscle is part of the brisket flat , but normally gets trimmed off and stays with the chuck primal when the animal is broke down . Also called special trim and most times goes into ground beef .
This is the one above before slicing .
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And it looks fantastic .
you might be on to something there re:pectoral muscle.
Matt , those are my thoughts also .supplier miss labeling the cut?