Brisket

[DougCA]

While browsing Costco, I saw a smaller, trimmed brisket next to their larger 12-16lb vacuum packed briskets. Curious what everyone’s opinion is on these smaller cuts. I’m still a noob and there’s only two of us in the house, so 12lb. Brisket is a lot to make, but a 3-4 pound one would be ideal. Unsure how well a smaller one like this will come out.

Thoughts? Would this be a good starter brisket size? I couldn’t tell what part of the brisket it is, guessing the flat.

Thanks!

 

[SmokinAl]

Well by the way the grain is running I would say it is definitely a flat, but you don't see too many flats with that kind of marbling! That should be one awesome tender juicy brisket!!
Al

 

[tallbm]

While browsing Costco, I saw a smaller, trimmed brisket next to their larger 12-16lb vacuum packed briskets. Curious what everyone’s opinion is on these smaller cuts. I’m still a noob and there’s only two of us in the house, so 12lb. Brisket is a lot to make, but a 3-4 pound one would be ideal. Unsure how well a smaller one like this will come out.

Thoughts? Would this be a good starter brisket size? I couldn’t tell what part of the brisket it is, guessing the flat.

Thanks!

Hi there and welcome!

I don't like that trimmed brisket cut/pic at all if you are planning to do a smoked brisket like most that you see. One of the crucial parts of a brisket is the fat! That thing not only looks like it is trimmed super lean (other than that great marbling) but you cannot see any fat cap even if it is on the bottom side of the cut... not good.

NOW, I do think that cut of meat has it's place for doing all kinds of stuff BUT I wouldn't smoke that cut unless maybe I was attempting Beef Pastrami.

My advice would be:

• go with the smallest whole packer you can buy (likely much cheaper per pound)
• trim it down nicely (I usually lose about 2-3 pounds of fat alone on a Prime brisket)
• then cut off a large portion of the flat for smoking separately, and PRETEND it is a Chuck Roast (it should behave the same way)
• finally, smoke the left over Point (the best part) and Flat combo like you would smoke a whole packer brisket
• For Reference: I often trim 2-3 pounds of fat alone on a 12 pound Prime Brisket (9 pounds left). You then cut that in half at the flat and you have roughly a 4 pound Flat piece, and a 5 pound Point/Flat piece. After being cooked each cut should shrink enough to be right in the ballpark of what you desire :)

Again this approach would leave you with good fat, 2 cuts of meat you could do separately, be cheaper per pound, and if you get into sausage or snack stick making it would leave you with a great amount of beef fat to use should you freeze it :)

I hope all this info helps!

 

[bdskelly]

I buy the super trimmed flats like that and make corned beef and pastrami out of them. B

 

[BKING!]

Trimmed doesn’t bother me really all that much as long as there is some fat cap to protect the muscle. Having a lot of untrimmed fat doesn’t give you a juicy brisket, marbling does.

 

[DougCA]

Hi there and welcome!

I don't like that trimmed brisket cut/pic at all if you are planning to do a smoked brisket like most that you see. One of the crucial parts of a brisket is the fat! That thing not only looks like it is trimmed super lean (other than that great marbling) but you cannot see any fat cap even if it is on the bottom side of the cut... not good.

NOW, I do think that cut of meat has it's place for doing all kinds of stuff BUT I wouldn't smoke that cut unless maybe I was attempting Beef Pastrami.

My advice would be:

• go with the smallest whole packer you can buy (likely much cheaper per pound)
• trim it down nicely (I usually lose about 2-3 pounds of fat alone on a Prime brisket)
• then cut off a large portion of the flat for smoking separately, and PRETEND it is a Chuck Roast (it should behave the same way)
• finally, smoke the left over Point (the best part) and Flat combo like you would smoke a whole packer brisket
• For Reference: I often trim 2-3 pounds of fat alone on a 12 pound Prime Brisket (9 pounds left). You then cut that in half at the flat and you have roughly a 4 pound Flat piece, and a 5 pound Point/Flat piece. After being cooked each cut should shrink enough to be right in the ballpark of what you desire :)

Again this approach would leave you with good fat, 2 cuts of meat you could do separately, be cheaper per pound, and if you get into sausage or snack stick making it would leave you with a great amount of beef fat to use should you freeze it :)

I hope all this info helps!

Thanks for the helpful and detailed response! Two questions:

1. Cutting off a large portion of the flat - you mean something like this? http://www.slapyodaddybbq.com/wp-content/uploads/IMAG16691.jpg
2. Treat it like a Chuck Roast - is that what you had in mind? https://datenightdoins.com/smoked-chuck-roast/

Thanks!

 

[DougCA]

Thanks everyone for the replies. It seems the consensus is this cut is too lean to cook slow and low. What type of cooking style is this lean cut good for? i.e. what would you do with this cut if it was gifted to you?

 

[BKING!]

Thanks everyone for the replies. It seems the consensus is this cut is too lean to cook slow and low. What type of cooking style is this lean cut good for? i.e. what would you do with this cut if it was gifted to you?

Like mentioned above I’d cure it and make corn beef or pastrami. And you could still make it work as a brisket IF there is some fat cap on the bottom. It doesn’t look like it though.

 

[tallbm]

Thanks for the helpful and detailed response! Two questions:

1. Cutting off a large portion of the flat - you mean something like this? http://www.slapyodaddybbq.com/wp-content/uploads/IMAG16691.jpg
2. Treat it like a Chuck Roast - is that what you had in mind? https://datenightdoins.com/smoked-chuck-roast/

Thanks!

1. Yep basically cut down like the image you supplied (see below)

2. Yeah that link you posted is one way where guys put a chuck in a pan with some liquid and smoke. Some then cover with foil around 160-170F to ensure it doesnt dry out.

I personally do chucks to a shredded/pulled consistence and I just wrap in foil with some liquid (whatever leftover wine is in my fridge) at like 170F internal temperature (IT). I take my chucks to like 208-210F IT so it pulls right apart.

If you want to slice rather than pull apart, then check for tenderness with a tooth pic around 200F and if the tooth pic stabs in all over with no resistance then it is ready to be pulled and sliced. If not let it go for another 30-45 minutes and check again. Repeat until tenderness test is passed :)

It's up to you what you want to do with the flat portion. Slice or shred/pull, either way will work. The key is to not let it dry out on you :)

Let us know what you decide and how it turns out!

 

[gmc2003]

The picture said whole trimmed. I'd still buy that. Get enough smoke on it low and slow. Drop into a foil pan with your favorite juice and cover. Cook till almost ready and take it out and finish it unwrapped on the grates. However at 7.99 a pd it's kinda expensive.

Chris

 

[myownidaho]

As a marketing gimmick, there could be a fat cap on it but it would be on the bottom. Looking at layer of fat doesn’t sell a lot of meat.

If that’s the case, it should smoke just fine but I would definitely foil. I do like the idea of breaking down a whole Packer for multiple uses. Smoke the point and use the flat for corned beef, pastrami, braised beef, etc.

 

[CDguy210]

I’ve smoked a whole brisket (14-16 lbs) two or three times now and have never been disappointed. The leftovers, if there are any, freezes well and you just steam it to bring it back up to serving temperature. I’ll be doing a 6 week brine soon to take to a family reunion in August. Can’t wait!