Brisket, on the bone (pr0n)

[1buckie]

That's way out beyond ordinary right there.......I like how it just sorta sits in a puddle whist it cooks......:clap:

 

[SmokinAussie]

:becky::becky::becky:

:faint2::faint2:

 

[fingerlickin']

You should get some USA/Texas Style tick of approval for that one. Not bad for a Aussie farker. I'm not real artsy or I'd just give it to ya. :thumb:

 

[Stoke&Smoke]

Never seen it sold that way here!

 

[THoey1963]

I was wondering what that was in the TD entry. Looks great!

 

[mchar69]

I have video of a beef cut up
He shows bone-in brisket, and states - you can't buy them anymore.
Buckhead Beef # 5 I think on YT.
They break up a whole side of beef in like 5 tutorials.

HERE YA GO: [ame="https://www.youtube.com/watch?v=mPok9DvEB-U"]Beef Carcass Break Down 5 - butcher - YouTube[/ame]

edit might be #4 where he shows whole bone - in brisket - huge mass of meat.

 

[1buckie]

Good pick, mchar.....those Buckhead Beef videos are the best I've seen......good place to see what gives on things like tri-tip that are hard for some folks to find.........when you can actually see where it comes from, it can be explained to the cutter.....

 

[cowgirl]

Looks danged fine Buccs!

 

[SGH]

Awesome job!! It's been 15 years or so since I saw a bone in brisket. Great post.

 

[Big George's BBQ]

You are right torture time. Yum

 

[buccaneer]

That's way out beyond ordinary right there.......I like how it just sorta sits in a puddle whist it cooks......:clap:

The bones at the base form a natural trivet.
Thanks bro

 

[Beast Drinker]

I've never seen one like that, that's so cool. great work.

 

[mchar69]

buccs - in that 4th pic, the slice pic, you see that round
yellow I guess glob of fat? I think that's the 'deckle' and
won't render the same as other fat. Any comment?

It really doesn't matter, we gotta call our local butcher to tell him
what we want. Excellent.

 

[buccaneer]

buccs - in that 4th pic, the slice pic, you see that round
yellow I guess glob of fat? I think that's the 'deckle' and
won't render the same as other fat. Any comment?

It really doesn't matter, we gotta call our local butcher to tell him
what we want. Excellent.

Yes, correct bro. That pic was when the slice was cold, obviously.
Cook comments:
I stripped the membrane from the underside, and a huge amount of fat rendered but the deckle clearly has a mass that means it won't render within the time span of cooking the meat protein to perfection so a large portion will remain. It is a benefit while cooking so it is a good thing, an internal baster.
The mass of collagen,cartilage and bone means there is a bridge between that heats so it becomes a barrier to fats rendering downward. That also I theorise, means a juicier cook.
When you order, remember to get the butcher to lower the price per lb because of the bone and cartilage mass you will be paying for.
I cooked brown rice in brisket fat(a spoonful only) with scallion, garlic, chopped brisket and chiles and stuffed an omelette with it.
Abso-lutely fantastic!

 

[buccaneer]

Chopped brisket, scallion, garlic and chili brown rice stuffed omelette

 

[c farmer]

Wow. I would love to try a bone in brisket.


Yours looks great.

 

[longwayfromhome]

Large, grass-fed brisket

Buccs

I have tried small, grass-fed brisket and brisket on the bone here in NZ... they are OK, but a trifle thin I have found. Have been searching for a while and finally found today a real, full-on, American-style packer brisket. Is 7.3kb/16lbs - $79, about USD$62.50. It is Angus or Hereford (from Mahy Farms in the SI http://www.mahyfarms.co.nz/ ). Grass-fed of course. I grabbed it and will BBQ on the WSM in the New Year as I am away from next week in the US.

So keep looking, I know what you mean about the bone etc, but it is good to pit oneself against the genuine article!

 

[buccaneer]

Buccs

I have tried small, grass-fed brisket and brisket on the bone here in NZ... they are OK, but a trifle thin I have found. Have been searching for a while and finally found today a real, full-on, American-style packer brisket. Is 7.3kb/16lbs - $79, about USD$62.50. It is Angus or Hereford (from Mahy Farms in the SI http://www.mahyfarms.co.nz/ ). Grass-fed of course. I grabbed it and will BBQ on the WSM in the New Year as I am away from next week in the US.

So keep looking, I know what you mean about the bone etc, but it is good to pit oneself against the genuine article!

Thanks bro, but I am versed in the genuine article.
Thanks for that I know you are trying to be helpful, and let me assist you back.
When you get a 'brisket' down here, it is the shallow and narrow PART of the US cut called brisket . You have to get a butcher who breaks down animals to cut it further along at the chest top part, then you get the thicker part too. Most won't do it BTW.
I'll show you some links to my earlier American cuts I cooked and please enjoy.
I am no longer in the market for boneless brisket, because on the bone cooks a superior product IMO. Still delicious, no doubt.
It's all subjective so YMMV.

http://www.bbq-brethren.com/forum/showthread.php?t=198329&highlight=Brisket

http://www.bbq-brethren.com/forum/showthread.php?t=198298&highlight=Brisket

http://www.bbq-brethren.com/forum/showthread.php?t=182865&highlight=Brisket

http://www.bbq-brethren.com/forum/showthread.php?t=163133&highlight=Brisket

 

[Mr.OiSat]

awesome, i guess i've never seen bone-in brisket but it looks delicious.

 

[longwayfromhome]

Thanks bro, but I am versed in the genuine article.
Thanks for that I know you are trying to be helpful, and let me assist you back.
When you get a 'brisket' down here, it is the shallow and narrow PART of the US cut called brisket . You have to get a butcher who breaks down animals to cut it further along at the chest top part, then you get the thicker part too. Most won't do it BTW.
I'll show you some links to my earlier American cuts I cooked and please enjoy.
I am no longer in the market for boneless brisket, because on the bone cooks a superior product IMO. Still delicious, no doubt.
It's all subjective so YMMV.

http://www.bbq-brethren.com/forum/showthread.php?t=198329&highlight=Brisket

http://www.bbq-brethren.com/forum/showthread.php?t=198298&highlight=Brisket

http://www.bbq-brethren.com/forum/showthread.php?t=182865&highlight=Brisket

http://www.bbq-brethren.com/forum/showthread.php?t=163133&highlight=Brisket

Fair enough, was thinking you couldn't get real solid briskets over there, its taken me nearly 2 years to find here in NZ.