Brisket search

[Joetee]

I've recently moved to the Philippines.

Trying to find meat I'm familiar with.
Brisket sold here in grocery stores are all cut up into large pieces.

I asked the meat department for a full brisket. They carried out what looked like 1/4 cow. I have no idea what different meats were on that. To much for me to handle. So the search continues.

 

[Chasdev]

So buy a nice large point end and call it a day!
Or a large flat or perhaps both.
In fact doing them separated is a legit strategy due to the different in thicknesses.

 

[schlotz]

We prefer a 3 or 4 bone plate rib (ie short ribs aka Dino Bones) from the chuck section for smoking. Same great flavor as brisket but IMO easier to do especially for 2 people.

 

[texomakid]

The brisket is located in the chest area. I think of it like a breast of a cow. If my memory serves me correctly the packing house I worked at in the mid 80's our beef was cut in half and hung in the cooler. We pulled then out 1/2 at a time and the first thing we did was cut the half into a quarter. The first thing our main butcher did was cut the brisket off of every front 1/4 and he did that with a standard boning knife.

It can be challenging trying to find American style cuts in other places around the world. They're are a lot of Youtube videos that you could show a local butcher that might help in your search for a whole packer brisket. Good luck and keep us posted.

 

[zwiller]

I actually prefer it broke down. I take a whole packer cut into 4. Make corned beef from flat, pastrami from point. Middle 2 sections with both flat and point get smoked. chopsaw gave me the idea, it's genius. Whole packer need to be trimmed ALOT to do correctly and is really wasteful unless you make sausage. This is one of the middle sections. Yield of both was around 8lbs from memory. Since you break the middle section in 2 it cooks in about half the time. This was like 8 hrs. No overnight worry etc. If you can get those middle sections I say go for it. There is a seam of fat in the middle so should should be able to spot them.

 

[JIMSMOKES]

We prefer a 3 or 4 bone plate rib (ie short ribs aka Dino Bones) from the chuck section for smoking. Same great flavor as brisket but IMO easier to do especially for 2 people.

View attachment 726085

Brisket on a stick. My favorite!

 

[Joetee]

The brisket is located in the chest area. I think of it like a breast of a cow. If my memory serves me correctly the packing house I worked at in the mid 80's our beef was cut in half and hung in the cooler. We pulled then out 1/2 at a time and the first thing we did was cut the half into a quarter. The first thing our main butcher did was cut the brisket off of every front 1/4 and he did that with a standard boning knife.

It can be challenging trying to find American style cuts in other places around the world. They're are a lot of Youtube videos that you could show a local butcher that might help in your search for a whole packer brisket. Good luck and keep us posted.

Thank you very much. This makes since now.

I went to the local store here, similar to a Costco. They brought me out what looked like a 1/4. Bigger than a 22in Weber kettle. LoL
I asked him to cut me off what looked like a smaller size brisket.

This is in kilometers and pesos.
9.86 pounds
$42.00

Frozen and squared off lol.

So I'll have a go at this.

Also I'll include a photo of what they sell on the shelf called brisket. Small piece cut up.

 

[texomakid]

That's so interesting! Looks like brisket steaks or sliced roast. We'll be looking for you to post up on your results.

 

[Joetee]

That's so interesting! Looks like brisket steaks or sliced roast. We'll be looking for you to post up on your results.

I didn't buy the things that look like steaks. They are about 2 inches think. They might smoke up nice. No idea. I might try them in the future.

 

[Chasdev]

One way to help assure a tender brisket is after it reaches 190 degrees internal temp, hold it in a covered pan or container at a food safe temp for as long as you can overnight or even longer.
I prefer around 170 degrees for at least 8 hours but remember, the higher internal temp when you pull it the shorter the hot hold time AND you must let it cool down to 170 internal before using a hot hold.
If you pull it at 200 a longer hot hold can over cook it.

 

[Joetee]

One way to help assure a tender brisket is after it reaches 190 degrees internal temp, hold it in a covered pan or container at a food safe temp for as long as you can overnight or even longer.
I prefer around 170 degrees for at least 8 hours but remember, the higher internal temp when you pull it the shorter the hot hold time AND you must let it cool down to 170 internal before using a hot hold.
If you pull it at 200 a longer hot hold can over cook it.

I've done many briskets but never had a hot hold. I use a cooler with it wrapped in towels or blankets. I normally remove before the 203 Mark. Still have had good results.
I usually can't find prime so I just get the best I can find.
Also the flat is always dry so maybe I'll put my probe in the flat until it's 203. The point is my favorite. I think the flat would make better burnt ends because of the dryness.
Now one time I experimented with cutting the flat off 1-2 inches from the point and then rotate it and place it back on the point to give me a uniform thickness all across the meat. Tie it real tight like a roast. It was ok. Not perfect but the flat wasn't so dry.

 

[Newglide]

We prefer a 3 or 4 bone plate rib (ie short ribs aka Dino Bones) from the chuck section for smoking. Same great flavor as brisket but IMO easier to do especially for 2 people.

Where do you get these? I was able to find them once at a local butcher and they were awesome but they don't always have them.

 

[SmokinEdge]

I've done many briskets but never had a hot hold. I use a cooler with it wrapped in towels or blankets. I normally remove before the 203 Mark. Still have had good results.
I usually can't find prime so I just get the best I can find.
Also the flat is always dry so maybe I'll put my probe in the flat until it's 203. The point is my favorite. I think the flat would make better burnt ends because of the dryness.
Now one time I experimented with cutting the flat off 1-2 inches from the point and then rotate it and place it back on the point to give me a uniform thickness all across the meat. Tie it real tight like a roast. It was ok. Not perfect but the flat wasn't so dry.

Here is a Tip.
When smoking or cooking a tough piece of meat like brisket or shoulder, pay attention to internal temp only to know you are “close to done” which is usually in that 203 to 205 range but I’ve had them take 212 to get tender once in a while. The trick is to probe the meat all over with something like a wooden skewer or hand held thermometer. When the probe goes into the meat and out very easily like pushing into a fresh jar of peanut butter only then is it done. Avoid cooking to IT and cook to probe tender, it’s a game changer. Btw, most flats that are “dry” are simply under cooked.

 

[Chasdev]

Long hot holding helps that tough/dry flat issue.
I’ve been using my new Vevor holding oven and it works wonders on tough meats.
Ribs and beef go 8 hours at 170 after resting on the counter for an hour or so.
Yesterday I got held some dry pork chops at at 140 for 5 hours and they improved greatly.
I’m telling you guys, hot hold is a great addition to your bbq arsenal.
Mine cost $225 delivered and I’m as happy as a clam in a mud bank.