First Brisket

[Shiv]

Hi all, I´m new, only 6 or 7 months with my UDS.


Soon I´m going to make my first brisket, I´ve chosen this one:

https://www.miguelvergara.com/tienda/brisket-aleta-n42/
(Angus) (around 13 lb)

Other option is this:
https://lacarniceriadesalamanca.com/carne/brisket-de-ternera/
(veal) (around 8 lb)
I´ve post the URL since it´s from Spain and none of you will buy here (is not Spam)

Brisket cut is not the typical here, so I had searched so much and the first one is the best I can buy here (trusted meat provider)

Now the questions:
Is that what you call brisket? (On the raw pics I´ve seen this is like tritip instead brisket...)

Here it has some names, but noone is exactly the same cut:
Pecho, aleta,...





Second part:
Since we are a 3 member family...

How and how long you preserve the remains?

I think we could eat around 6 lb, but it´s the double.

Thank you in advice.

 

[Fooball]

According to this link- https://www.eyeonspain.com/blogs/ianandspain/19480/beef-cuts-in-spain.aspx

Pecho is what you need to look for like your second option in the post.

You can keep a cooked brisket for at least a week, even longer in the fridge before it needs to be frozen.

Good luck, hope you find a good one and have a great cook.

 

[Shiv]

According to this link- https://www.eyeonspain.com/blogs/ianandspain/19480/beef-cuts-in-spain.aspx

Pecho is what you need to look for like your second option in the post.

You can keep a cooked brisket for at least a week, even longer in the fridge before it needs to be frozen.

Good luck, hope you find a good one and have a great cook.

Thank you so much.
I´m asking them, there are things that not match.

"aleta" is a cut that usually weights around 4-6 lb.
That "brisket/aleta" cut weights around 13lb
This is premium meat, so I´m asking for details.

In other hand, I´ve found a butchery that works with his own cows, they can serve any cut since I ordered it one week erarlier.
But is not premium angus, just veal, like the second cut, but I can buy it locally.

 

[Fooball]

I wonder if any of the online U.S. meat sellers ship internationally?

Would be expensive but you would get what you're looking for.

 

[sudsandswine]

The first picture seems more along the lines of what I'd expect a trimmed brisket to look like, although I do think that there is some meat on the upper right corner that would normally get trimmed off. The second picture looks to to be just a brisket flat, but it's hard to tell for sure without seeing the top side.

Actually, on second review, it looks like the first example is missing some of the flat and it's primarily the brisket point with a little bit of the flat.

 

[Shiv]

I wonder if any of the online U.S. meat sellers ship internationally?

Would be expensive but you would get what you're looking for.

Totally discarted, but thanks.

The taxes between USA and Spain growed SO high two or three years ago.

Example:
Buying a Vortex grill for 22" kettle.

Listed: 84 euro
Taxes: 78 euro
Shipping: 50-60 (and that is not frozen)

TOTAL: around 220euro.


And you are so legal.
Better not to talk about saying it´s a free gift as chinesse do.


By other hand, I don´t know if I can import meat out from Europe easily.

 

[Shiv]

The first picture seems more along the lines of what I'd expect a trimmed brisket to look like, although I do think that there is some meat on the upper right corner that would normally get trimmed off. The second picture looks to to be just a brisket flat, but it's hard to tell for sure without seeing the top side.

They said and confirmed IT IS briket, but I can only see that picture.

The brand Miguel Vergara is known here as high grade meat, so they should be doing it right.

I don´t know what to do, is not cheap at al.


Also, "aleta" is a part of "pecho" back part

And we call "pecho" to the whole thing:
From "pecho" to "aleta"

And that´s only on my region....