Brisket Boil? Smoked.

[crash52]

I bought a 1/4 steer and the butcher gave me a "brisket Boil". It's frozen and wrapped and don't want to thaw out to see what it is. It doesn't seem quite big enough to be a full brisket, maybe the point or the flat? Just never heard of a brisket Boil and can't find anything about it anywhere. Any thoughts?

 

[motocrash]

Checking on the web there are a ton of recipes for boiling brisket.No idea why someone would boil a brisket :confused:

 

[dirtsailor2003]

Hmmmm, is it stamped on the butchers paper?

Never heard of it. May be a regional thing?

 

[noboundaries]

Interesting. Wonder if it is cubed brisket for stew meat.

 

[mike5051]

http://www.nola.com/food/index.ssf/2015/11/tujagues_boiled_brisket_of_bee.html

I'm not a fan, but my better half loves it!

 

[chef jimmyj]

I checked a couple of sources I used in for restaurant purchasing and no mention of the term "boil" before or after any beef cut recognized by the USDA, IMPS (Institutional Meat Purchasing Specifications) or NAMP (North American Meat Processors Association). Give your cutter a call and ask...JJ

 

[ironhorse07]

Never heard of it. But that is two words that should never be used together in a sentence.

 

[johnh12]

I bought a 1/4 steer and the butcher gave me a "brisket Boil". It's frozen and wrapped and don't want to thaw out to see what it is. It doesn't seem quite big enough to be a full brisket, maybe the point or the flat? Just never heard of a brisket Boil and can't find anything about it anywhere. Any thoughts?

Have you asked the butcher?

 

[phatbac]

Never heard of it. But that is two words that should never be used together in a sentence.

I know if you boil your ribs the terrorist wins....but i think brisket is in the same category. Love freedom...smoke your brisket!!

Happy Smoking,
phatbac (Aaron)

 

[crash52]

Hmmmm, is it stamped on the butchers paper?

Never heard of it. May be a regional thing?

It is stamped on the butcher paper. I haven't been able to call the butcher to ask as I got the beef from a good distance away and they aren't usually open when I'm able to call. It's shaped like a small brisket so I don't think it is cubed like someone asked. I'll probably just end up thawing it out and making a decision once it thaws I suppose. Obviously I'll be smoking it if it's a large piece of meat, just hoping the cut is still "brisket-like" and will work well low and slow.

 

[chef jimmyj]

Never heard of it. But that is two words that should never be used together in a sentence.

We once got excited to go to an Ox Roast at an area church fund raiser that the locals said should not be missed. We arrived to huge crowds and was anxious to see a whole or half beast turning on a spit. There were kid games and crafts but no Spit. We ordered sandwiches and fries, sat down to eat and upon unwrapping the sandwich found gray, shredded meat on a cheapo hamburg roll, with a squirt of ketchup.:( The meat was bland and tasteless. Wondering what the story was, I went in search of a cooking area and found a canopy covered area with eight stock pots on propane burners. I talked to one of the guys tending the pots. He PROUDLY described how for generations they Boil then simmer the beef top rounds until they are fall apart tender, then shred and pan the meat to be piled on rolls. I asked about the cooking liquid, if they added anything and was told, nope just water. I didn't mind donating to the church but I have no clue why the foods was so wildly popular...JJ

 

[crash52]

Well I got my answer. It is just a normal brisket but evidently the boil means it was cut slightly differently.

 

[crash52]

We'll, the cut was a bit different than a normal brisket but it turned out fantastic!

IMG_20171229_152718

• crash52
• Dec 29, 2017

IMG_20171229_170326

• crash52
• Dec 29, 2017

 

[noboundaries]

Wow, that's definitely different. Looks EXCELLENT!

 

[crash52]

Thanks! This is the second brisket I've done. The first didn't turn out so good as I don't think I let it go long enough. I'm not a Texan so I'm no brisket connoisseur but this one was the best I've ever had. I did it on my Vision at 235 for about 8 hours and didn't wrap at all. The nice part about how this was cut was there was no actual thin part of it so it was all super juicy and tender and nothing got overdone. If I could get one cut like this again I'd definitely do it.