How would you cook this?

[JLeonard]

Grass-Fed Beef Brisket Roast 3-4 lbs

Check out this recipe for brisket biscuits from featured chef Robyn Joyce at By the Brewery in Memphis.

homeplacepastures.com

Home Place Pastures is local to me and raise and process all their own meat. Saw this on their website and trying to see how best to cook something like this. Thanks for any Info.
Jim

 

[CFLJOHN512]

I personally would smoke it till it reaches IT of 205°. Or sous vide for about 24 hours and sear it off to finish.

 

[JLeonard]

I personally would smoke it till it reaches IT of 205°. Or sous vide for about 24 hours and sear it off to finish.

I'm guessing this is a section cut off the brisket?
Jim

 

[SmokyMose]

Is there a bone in it?

 

[JLeonard]

Is there a bone in it?

Looking at the picture I'd say no.

 

[SmokinEdge]

Looks like a brisket point to me. That’s how I’d cook it too.

 

[SmokyMose]

Looking at the picture I'd say no.

Then like SmokinEdge said, it's probably a cut from the point. Cook it like you would a brisket.
At only 2-3 lbs it might be good in a crock-pot.....

 

[JLeonard]

thanks folks.

 

[tallbm]

If the piece of meat you get matches the picture then that is mostly the Point muscle. I would smoke it like a brisket until tender. It should give you no problems because the point is super simple and my favorite part of the brisket.

If they give you mostly a flat (not shown in the picture) I would smoke it more like a flat or a chuck roast which usually involves steps to wrap and steps to keep it from drying out :)

 

[JLeonard]

If the piece of meat you get matches the picture then that is mostly the Point muscle. I would smoke it like a brisket until tender. It should give you no problems because the point is super simple and my favorite part of the brisket.

If they give you mostly a flat (not shown in the picture) I would smoke it more like a flat or a chuck roast which usually involves steps to wrap and steps to keep it from drying out :)

Thanks you Sir! Was kinda what I was thinking.
Jim