Oh dear...
I took my (Schnuck's) brisket out of the package after it thawed some more, and this happened:
(http://lh4.ggpht.com/_CbvAIVzmFFM/SvS94hNZkmI/AAAAAAAA_TA/MQMgDNxans8/s800/DSC00070.JPG)
Do you think they stacked 2 of them in the bag? Total weight was 9 pounds.
Both have a nice layer of fat (on the bottom, away from the camera), but one is pretty skinny compared to the other..
I guess I cook them separate?
Thoughts?
I'd cook em both. Hell, I'd even season them different just for fun. Maybe wild willies on one, salt and pepper on the other.
Quote from: JGW on November 06, 2009, 04:29:49 PM
I'd cook em both. Hell, I'd even season them different just for fun. Maybe wild willies on one, salt and pepper on the other.
Oh, they are both going in for sure... I guess I'll put the skinny sucker up top, the pork butt in the middle, and the thicker one on the bottom. It just surprised me that it came apart!
Squirt the last time I did BBRs I bought what I thought was three ribs and when I went home and thawed them out they were 5 not 3. I did them all and had more to go around.
HR
They may have sold you a whole brisket that they had separated the point from the flat and trimmed off out the fat vein. It's hard to tell from looking at the bottom. It that is so, you are right to put the smaller piece on top. The point has more marbling, and fat dripping down will baste the flat.
Quote from: Habanero Smoker on November 07, 2009, 01:52:35 AM
They may have sold you a whole brisket that they had separated the point from the flat and trimmed off out the fat vein. It's hard to tell from looking at the bottom. It that is so, you are right to put the smaller piece on top. The point has more marbling, and fat dripping down will baste the flat.
Thanks Habs. That's what it looks like to me, and that's how I stacked them in the Bradley last night. Should I take the point any higher than 190? It was definitely tough when I jammed the probe in it. (and it was 165 at the time)
STC,
At 165 IT you will still get some heavy resistance with the probe. Good things are just getting started in the collagen and connective tissue breakdown. I would go up to 195 if necessary for fork tender or it sounds like you can judge with your probe, which I use also. Slides in like butta'.
After 195, if you want to be overly cautious, pull and FTC . If it is tough, stick it back in and take it on up. I have never pulled a brisket above 195 in the flat but I have read of those who have had to go on up to 205 on a stubborn brisket.
I always probe my briskets in the flat and have never had a separated deckle. I am thinking that on a together single piece brisket, the deckle has been consistently at a higher temperature than the flat, so pulling at higher temperatures should be fine. The high degree of marbling in the deckle will keep things moist. I would let the meat tell me when it is ready and keep smoking. You don't want to serve tough brisket.
The bark should be looking pretty good about now and it will just keep getting better.
Good luck and slow smoking,
Pachanga
Thanks Pachanga! I'll let it roll up to 195 and then pull. After FTC, it will be quickly chilled and then vacuum packed.
You can see some pictures of it in the 'Charity Smoke' thread. It's all got a real nice bark/color to it.
I'm almost sad I have to give it away. ;)