I bought this brisket

[Jabiru]

Ordered a thick end of a brisket from my local butcher. It looked thin to me ?

I got it home and thought it doesn’t look like the briskets I see on the forum. This is first one I have bought.

What do you think?

 

[mike243]

If its a flat its going to be dry without any fat cap on it, let us know how it turns out but a wrap with some liquid may be needed in order to keep it from drying out when it hits the stall good luck

 

[SmokinAl]

It looks like a combo of part of the flat & part of the point.
That butcher needs to go back to butcher school!
Al

 

[radio]

looks a lot like an untrimmed flank steak to me. I doubt I would buy any more meat at that place if this is his idea of a brisket.

 

[TomKnollRFV]

I can't even chalk this up to 'regional differences' since Brisket is a primal cut, it shouldn't really change region to region....

I'd honestly bring it back and get my money back. Guy is either really not good at his job, to lazy to even look up what he promised to deliver, or trying to pull a fast one.

I hate to sound like a jerk or be that negative, but some thing is amiss. <I mean corned beef is known to the Commonwealth and that is made from Brisket, so I find it hard to believe an Australian Butcher wouldn't have any idea when google can tell him that!>

 

[Jabiru]

Thanks guys.

It looks like a combo of part of the flat & part of the point.
That butcher needs to go back to butcher school!
Al

I think I got ripped off, was surprised when I got home and looked at it.
Totally agree about the local Butcher, all the cuts I ask for never look right.
I am sure most of their cuts are shipped in and not actually butchered from a carcass. My good butcher closed down last month and I am a bit stuck for a good supplier now. We live in a very small outback town.

I cooked it last night, 8 hours. Actually came out really tasty and juicy, I was suprised.

Trimmed silver skin. Rubbed with Salt + Pepper + Garlic powder. Smoked at 180F for an hour and half, then up to 225F until stall at around 160F internal, then wrapped, cooked at 225F until I hit 205F internal, put in cooler for an hour. When I unwrapped I hat a ton of juice.
Think I could have pulled it off at 195F in hindsight.

 

[tallbm]

Good on ya m8

Like Al, I would have guessed it was part flat and part point but after seeing it cooked it looks like the back end of the flat with a very small trimmed up portion of the point. To me the point is the best part! lol

You are probably better off getting a whole packer and if you want it cut just do it yourself. There isn't too much magic in carving up a brisket.

The brisket looks great! Just a word of unsolicited advice. A brisket is done ONLY when it is tender. Let the Internal Temp (IT) of the meat tell you when to start checking for tenderness. The brisket is tender when you can stab it all over with a toothpic of a kabob skewer and it slides in like butter all over or with just a very little bit of resistance.

Start checking at 195F/90.5C (I usually start at 198F/92C). If not tender then check for tenderness every degrees of Celsius or couple degrees F. Pull when it is tender!
That should help you make great brisket with fewer trial and error adventures which is important when you find it so difficult to find the cut.

I hope this info helps. Keep it up and best of luck on the next attempt! :)

 

[Jabiru]

Thanks Tallbm, great advice, added to my Bbq notebook.