tquando Posted October 2, 2016 Report Share Posted October 2, 2016 I purchased a bone in whole brisket and am now wondering how I am going to cook it! I purchased it frozen from "the meat guy" here in Japan. One of the ranchers sons lives here and sells their Morgan Ranch beef which is fantastic. In any event, it is defrosting for the week and I am in the process of crating my plan of attack to cook this puppy for my son's birthday party this weekend. I would love tips if anyone has ever cooked a monster like this before and will keep you posted after the cook this weekend. Tom Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 2, 2016 Report Share Posted October 2, 2016 (edited) Wish i could help but all I can do is follow your adventure. I'm sure some one here will be able to make some suggestions. Edited October 2, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 2, 2016 Report Share Posted October 2, 2016 I've never heard of a bone in brisket. That is a monster cut of beef. I'll be following along to see how this ends. Quote Link to comment Share on other sites More sharing options...
skreef Posted October 2, 2016 Report Share Posted October 2, 2016 Wow! That is one big piece of meat. Low and slow and maybe a good rub(lots of it). Hope to see the results. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 2, 2016 Report Share Posted October 2, 2016 Me, three - never heard of a bone-in brisket - WOW. My best guess is to cook it like a regular brisket, except it's going to take longer because of the bone. Similar to a leg of lamb (bone-in vs boneless). Can't wait to hear how this one comes out! Keep us posted. Quote Link to comment Share on other sites More sharing options...
5698k Posted October 3, 2016 Report Share Posted October 3, 2016 What Tony said....Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 3, 2016 Report Share Posted October 3, 2016 Isn't brisket the breast muscle of a cow. With that, what bone would you get? Some type of breast plate? I'm no butcher and don't know a lot about cow anatomy so I'm asking. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 3, 2016 Report Share Posted October 3, 2016 Just leave yourself plenty of time to cook that chunk of meat. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 3, 2016 Report Share Posted October 3, 2016 This should be fun here is a quide /recipe http://www.turnerandgeorge.co.uk/the-cuts/bone-in-brisket.htmlOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 3, 2016 Report Share Posted October 3, 2016 Also found this information http://virtualweberbullet.com/brisketselect.htmlOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tquando Posted October 3, 2016 Author Report Share Posted October 3, 2016 Thanks to all for your thoughts on this one. Sure it will be a fun cook. Formulating my plan and will update you on my execution after the weekend! 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted October 4, 2016 Report Share Posted October 4, 2016 Let us know how it goes. I had never heard of a bone in brisket before! Quote Link to comment Share on other sites More sharing options...
tquando Posted October 10, 2016 Author Report Share Posted October 10, 2016 So here is how the bone in brisket unfolded ... After thawing for the week a hearty trim and a day of dry brining. Fired up the BB32, gave it a good rub, and muscled it on the BB32 at 8 PM. Used a new smoke pot for the first time and it is a game changer. Up at 6 AM and attempted a Texas crutch - not very effective as I did not get a very good seal on the foil given the size of this hunk. Let it go til 6 PM (22 hours!) and decided to pull it. Strange as I would normally go to about 200F with my brisket but I pulled this at 183F given the softness of the meat when probed. Getting it off the BBQ was not easy as the bones just fell away. Used a spatula combo lift and barely managed to get it to the cutting board. The point was awesome but the flat a bit dry A fun cook that will not be repeated again soon! 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 10, 2016 Report Share Posted October 10, 2016 Nice trimming job and an excellent turn out looks really goodOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 10, 2016 Report Share Posted October 10, 2016 That was a major job and it looks extra tasty, yummy. Quote Link to comment Share on other sites More sharing options...
Stile88 Posted October 10, 2016 Report Share Posted October 10, 2016 Looks very tasty job well done Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 10, 2016 Report Share Posted October 10, 2016 Great cook. Looks delicious. Not sure about the bone in brisket part. Those look like rib bones. I thought the brisket was the front chest muscle. Of course I may not know what I'm talking about. Either way a gorgeous chunk of beef. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 10, 2016 Report Share Posted October 10, 2016 48 minutes ago, ckreef said: Not sure about the bone in brisket part. Those look like rib bones. I thought the brisket was the front chest muscle. Of course I may not know what I'm talking about. You nailed it, Charles. I'm still struggling with this cut, as the actual brisket is not near any major bones - it's from the chest between the front legs. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 10, 2016 Report Share Posted October 10, 2016 1 minute ago, tony b said: You nailed it, Charles. I'm still struggling with this cut, as the actual brisket is not near any major bones - it's from the chest between the front legs. I'm thinking that was a basic rib roast along the back including the upper back muscle(s). In the US that would already be trimmed down with the upper back meat turned into ground meat. This also makes sense of why it was pulled so early (temp wise) and still tender. What I've noticed is different butchers cut a hunk of meat and label it the way they want. I'll say it again - either way a fine looking cut of beef. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 11, 2016 Report Share Posted October 11, 2016 In this country, there is a butcher's standard for various cuts and each has a name and number. So, if your butcher is halfway decent, you can ask for specific cuts by their number and they should know exactly what you want. http://www.beefboard.org/library/files/BeefCutsGuide.pdf 1 Quote Link to comment Share on other sites More sharing options...
