Baby Brisket Time

[Shady]

So I’m off to a late start but I think I’ll be ok. Little back story in October we bought a cow, ended up being smaller then expected (517# hanging weight) but so far meat has been great. I requested they leave briskets as whole packer briskets and was surprised to see they only came in at roughly 6# each.

Hopefully she turns out good.

::Update 1::
SmokeFire is at 225 with some Lumberjack 100% Hickory, probe is in and now time to wait.

::Update 2::
Partly through stall got up to 160 and dropped to 155 and slowly starting to climb again.

I think current game plan is to separate at 165 so I can make some burnt ends.

::Update 3::
Not sure what I was expecting from the point given total weight but this is what I have Burnt Ends.

::Final Update::
Went up to 201 when it passed probe test. Definitely learned something in dealing with such a small and thin brisket.

Did not tear under its own weight but did pull apart easily.

 

[SmokinAl]

Looking forward to seeing the finish!
Al

 

[smokin peachey]

Looks like you are off to a good start.

 

[flatbroke]

Awesome. Good luck on your smoke. I butcher a few hundred pounds heavier but the brisket is only a little larger then the one you got.

 

[Shady]

I butcher a few hundred pounds heavier but the brisket is only a little larger then the one you got.

The farmer said this one was about 100#-200# lighter then normal. He doesn’t process the cows but I did learn the Meat Processor he uses also runs a farm that raises Black Angus and Hogs. In talking with them they butcher their cattle at a much higher weight so I might directly go through them in the future. Schedule a cow and hog (or two) to pickup at same time.

 

[Shady]

Snack time.

 

[smokin peachey]

Looks great. I’ve been waiting all day to see how your brisket turned out.

 

[Shady]

Looks great. I’ve been waiting all day to see how your brisket turned out.

At 198 IT, waiting for it to pass probe test.

 

[smokin peachey]

Pics man we need to see more pics!

 

[Shady]

Pics man we need to see more pics!

One last one.

 

[smokin peachey]

Looks delicious

 

[Shady]

Learned a couple things. First is that when your paying for the cow the butcher seems to be more generous in trimming fat then store bought. Second on my next one I won’t be separating at the stall instead I will wrap at the stall. Maybe had some stock or something to account for how thin it is and how much was trimmed from it.