large briskets

hi there y'all.
I've recently found a farmer who breeds cattle organically and ~I bought a whole brisket from him @£5.55 per kg. The meat was fantastic but weighed in at 11kgs. Most brisket recipes I have read talk of briskets weighing 10 -14 lbs. After trimming, mine still weighed 19 lbs. Should I be looking for a cut from a smaller beast or consider myself lucky to have such good quality beef on my doorstep. I cooked the brisket for 26 hours on a Traeger and whilst the smoke ring is not as impressive as it would have been if I'd cooked with oak and charcoal on my offset smoker it was really delicious and sold out at the pub where I was cooking. I also sold out of 30lbs of pulled pork sandwiches, 5 free range chickens and 12 racks of spare ribs. {Am I unusual preferring whole racks of belly spares to baby backs or St. Louis cut ribs?}. Not too bad for a rainy Sunday. Sorry there are no photos as I still need to invest in a digital camera but that will have to wait until I have bought some Maverick Redichek thermometers. I seem to break a cheap thermometer every time I cook.
best wishes,
CJ

I don't know man the picture you sent me loks great. I would post t if i were you.

WHAT?? There are secret brisket pics floating around?? What gives?? Don't ya wanna share with your brothers in barbeque??

Chicago Jack wrote: Should I be looking for a cut from a smaller beast or consider myself lucky to have such good quality beef on my doorstep. I cooked the brisket for 26 hours on a Traeger and whilst the smoke ring is not as impressive as it would have been if I'd cooked with oak and charcoal on my offset smoker it was really delicious and sold out at the pub where I was cooking. I also sold out of 30lbs of pulled pork sandwiches, 5 free range chickens and 12 racks of spare ribs. {Am I unusual preferring whole racks of belly spares to baby backs or St. Louis cut ribs?}. Not too bad for a rainy Sunday. Sorry there are no photos as I still need to invest in a digital camera but that will have to wait until I have bought some Maverick Redichek thermometers. I seem to break a cheap thermometer every time I cook.
best wishes,
CJ

I think you answered your own questions there. While it took a long time to cook, (you may want to experiment with hot n fast) if it was really good and sold out, then I would say you have a hit.
A lot of people do spares vs BBs...

We need to see pics though!

John I can post the picture of that monster if ya like.

thanks Al. that would be cool. I'm gonna have to learn how to get my photos on line.I will do my best to sort this out as soon as possible.

If you you look in "The Pub" section of the forum, there is a step by step guide on how to post photo's. I use the photo bucket site as described & it's dead easy , just follow the directions posted.

The monster....



oops gotta resize hang on.

Thanks for your help Al,
I hope the chipotles come in usefull. If you like them, give me a call and I'll get you some more. You can also check out www.sdcf.co.uk as they might have dried chipotles. I can also source dried ancho, passilla and guajillo chillies in the UK.
CJ

Whew...that's a big ol' hunk o' meat!! How'd it turn out for you?

this brisket was probably the best quality I've ever had the privilege to cook. The cow travelled just 8 miles to slaughter, raised guaranteed organic, [n.b.the stamps all over the brisket] and aged on the bone for 28 days.I live 8 miles from the farm. This is how I like it.

Chicago Jack wrote:this brisket was probably the best quality I've ever had the privilege to cook. The cow travelled just 8 miles to slaughter, raised guaranteed organic, [n.b.the stamps all over the brisket] and aged on the bone for 28 days.I live 8 miles from the farm. This is how I like it.

It looks like a fantastic piece of beef!

Hey thanks John I recieved them yesterday and they are gently placed on my manshelf of exotic foof stuffs.lol

I'll get a return post to you when you send my your address.