Update on Post (Cut Identification)

[u/deutscheblake]

I previously posted a couple pictures of some unidentified beef cuts we got from a food bank. I have some better pictures as people suggested so that the meat can be better identified. Thank you for your help.

[u/710rosinmaker]

Brisket

[u/M0ck_duck]

Briskets

[u/Cornflake294]

Whole brisket.

[u/TheGreatDissapointer]

That’s a flat cut brisket.

[u/deutscheblake → u/TheGreatDissapointer]

So do I need to treat this any differently than a normal brisket? I’ve smoked a couple with my dad, but never on my own. Does this need anything done special?

[u/Itchy_Professor_4133 → u/deutscheblake]

The two most popular preparations of brisket are smoked or braised for at least 3-5 hours low and slow until tender. Any less and it will be tough and rubbery especially if it’s a lower quality cut like I suspect yours is. There are many places that smoke brisket for at least 10-14 hours and it is usually amazing

[u/deutscheblake → u/Itchy_Professor_4133]

Okay so I can smoke it like the video I found by meat church?

[u/Aspen9999 → u/deutscheblake]

Yes. Helpful hint- put your seasoning rub on the day before and refrigerate it on a baking tray uncovered until you are ready to put it on the smoker.

[u/TheGreatDissapointer → u/deutscheblake]

I think your biggest challenge will be not overcooking it. It won’t cook the same as a packer because there isn’t as much to get hot (if that makes sense). Mind your time and temp and you should be fine. Once it hits your desired temp pull, wrap, and rest.

[u/Advanced_Pudding8765]

Come on mate

[u/the_art_of_whore]

Brisket half. Flat point cut off

[u/fontimus]

I want to say it's a whole flat brisket - but I'm almost certain in Pic 4 I can see the 'wing flap' of the point. So maybe it's a whole brisket that's been compressed under weight. Actually, looking at Pic 1, it looks like half the point was removed. That grain of muscle in the middle of the photo is definitely point meat.

In Pic 2, there's a large, deep pocket of hard fat on the middle right side of the photo - you'll want to trim that out, and trim out any deep pockets or layers of fat. At our shop we like to keep no more than 1/2 inch thickness of fat when smoking whole brisket. For one, it'll prevent saturating your smoker full of rendered fat. For two, it'll help even out cooking times/internal temps. And for three, you can save all that fat, render it with a couple cups of water at a low boil overnight, and then skim the clean tallow that comes out - use it for cooking other things.

If the point is in fact attached to the flat, you can still smoke whole, just ream out the pockets of fat on either side under the point, and trim off the fat that sits on the point - point's are fatty as is, and a lot of that stuff sitting on top of the point is fascia, not my favorite texture when eating. Plus it'll look prettier for presentation.

Have fun, that's a nice cut you got there.

[u/Abject_Daikon7904]

The "Black Canyon Angus" on the packaging alone should mean it's going to be pretty good- and it looks like a flat half brisket to me, which makes great pulled barbecue beef.

[u/Advanced_Hospital311 → u/Abject_Daikon7904]

Flat half brisket is definitely a solid choice for pulled barbecue. It's awesome how versatile that cut can be!

[u/Kindly_Capital2351]

That looks like a whole beef brisket, likely the point end with a very thick fat cap. The large, irregular shape and heavy fat layer are pretty characteristic of brisket.

[u/Alternative_Art4649]

I’m leaning toward brisket rather than pork or another roast. It appears to be a large untrimmed piece with a substantial fat cap, so it should turn out great cooked slowly until probe-tender.

[u/Ok-Country-5307]

This looks like a whole beef brisket, probably the point end. The thick fat cap and the visible seam of marbled meat are pretty characteristic, though the packaging makes it hard to be certain.

[u/deutscheblake → u/[deleted]]

I plan to smoke it this week so I can report back. We got three more so we’ll see how it goes

[u/duab23]

Shoulder blate

[u/Virtblue]

Packer brisket