Brisket Question

[cport]

I had the wife stop at the local meat shop today for a 7-8lb brisket, and the kid at the counter gave her a brisket that was 8.2lbs and 4" thick. Does that seem kinda thick for brisket?  I've only smoked a few and they've all been much thinner.

What I'm wondering is cook time, do I use the standard 1.5hrs per pond? Any suggestions would be greatly appreciated.

 

[cport]

Here's a pic, barely a 1/4' fat cap on the bottom.

 

[cport]

And another...

 

[chef jimmyj]

This is one for Pops or one of the other Butchers. If that is a Brisket Flat it is from Bullzilla. It is definately not the thick end of a Whole Brisket. My guess based on how lean it is, would be a cut from the Round.You can smoke it at 225*F but I would cook to an IT of no more than 130-140*F Tops. Let it rest and slice thin...JJ

 

[pops6927]

Chef Jimmy J is absolutely correct, that's a bottom round from a gooseneck trimmed totally lean.  Follow his cooking direction and you've got a nice bottom round roast.

 

[pops6927]

BTW, would you kindly go to Roll Call and introduce yourself so we can properly welcome you, and also please post your location in your profile!  Thanks!

 

[cport]

Hey Pops, thanks for the info, I thought that piece didn't look right. We called the shop and they're going to give us a full refund and some sort of compensation for our trouble. Only problem is, they don't have and brisket in stock.

I'm on my way to roll call now. Thanks again!