butcher (Austin, Lockhart, Elgin: house, buying, shop)

[la60336]

Does anyone have a butcher shop that they recommend for buying brisket? I don't need much, maybe 4 - 8lbs?

[CarnivalGal]

I think there's one near the deli

That was a joke, by the way. Austin doesn't really have any dedicated butchers (or delis). There may be one obscure one somewhere, but generally, we don't have them. Which is a shame. Up in my hometown of Philly, I could stop on my walk (yes, you can do that there) home and pick up some meat from the butcher for dinner (some were even so specialized that they only did pork or beef), then the bakery for bread, and the outdoor market for veggies to make dinner. Not happening here.

[soontobetexan]

The Meat House (Westlake) has some decent fare ... not sure about brisket, though. I like their marinated tenderloin steak tips and have gotten some pretty nice filet mignons there. They do have some unconventional offerings from their freezer ... ostrich, buffalo, kangaroo, alligator, various other creatures. Some interesting wines, good fresh produce, breads, desserts, etc. Kind of half gourmet market, half butcher.

Nothing like MY hometown (NYC) either ... but I sure wish there was something like a Di Bruno's (Philly) around here.

[Moonlady]

Originally Posted by la60336

Does anyone have a butcher shop that they recommend for buying brisket? I don't need much, maybe 4 - 8lbs?

I buy my briskets at HEB. They sell them untrimmed or trimmed depending on your preference. I'm not a huge fan of HEB's beef in general, but briskets need to be cooked long and slow anyway so they always turn out good.

[achtungpv]

Johnny G's Butcher Block.

That's small for brisket...probably just the flat. If you are planning on smoking, you'll want the whole untrimmed brisket that usually 12-14 lbs. If you're cooking it in an oven or some other voodoo, then it'll be fine.

[sinking]

Originally Posted by soontobetexan

The Meat House (Westlake) has some decent fare ... not sure about brisket, though. I like their marinated tenderloin steak tips and have gotten some pretty nice filet mignons there. They do have some unconventional offerings from their freezer ... ostrich, buffalo, kangaroo, alligator, various other creatures. Some interesting wines, good fresh produce, breads, desserts, etc. Kind of half gourmet market, half butcher.

Nothing like MY hometown (NYC) either ... but I sure wish there was something like a Di Bruno's (Philly) around here.

The Meat House is pretty cool. I have some of that kangaroo in my freezer now and might make it for dinner tonight.

[la60336]

Originally Posted by achtungpv

Johnny G's Butcher Block.

That's small for brisket...probably just the flat. If you are planning on smoking, you'll want the whole untrimmed brisket that usually 12-14 lbs. If you're cooking it in an oven or some other voodoo, then it'll be fine.

I am using a vertical smoker and I am having a hard time getting it to come out as tender as I want. I'm smoking it for about 1.5 hours per pound at 225 degrees, but it still doesn't come out the way I want it. I'm wondering if the cut of meat is too small and I'm not smoking it long enough...A 12 pound brisket would be smoked for about 15 - 18 hours....

[txgolfer130]

Meyer's smokehouse in Elgin or Kruez in Lockhart.

[achtungpv]

Originally Posted by la60336

I am using a vertical smoker and I am having a hard time getting it to come out as tender as I want. I'm smoking it for about 1.5 hours per pound at 225 degrees, but it still doesn't come out the way I want it. I'm wondering if the cut of meat is too small and I'm not smoking it long enough...A 12 pound brisket would be smoked for about 15 - 18 hours....

I've done probably 200 briskets. Since I finalized my method, they always turn out perfect...

Use a packer cut (full brisket). You want the most flexible one you can find and you want it between 12-14 pounds. The smaller ones tend to have too skinny of a flat so that it always ends up dry.

One day before, slather with a light coating of plain yellow mustard, coat in your preferred rub, inject the brisket with beef stock. Wrap in saran wrap and marinate for 24 hours. It will not have any hint of mustard flavoring but it will help form a nice black crust with the rub. The vinegar may help tenderize it a bit.

Put on a smoker @ 230. Fat side up or down doesn't really matter. I've done both and don't pay attention either way now.

When the brisket is @ 180 degrees wrap in foil and put 1/2 a beer in the foil. Drink the other half. Put back on until it's 190 degrees internal. Check for tenderness. If you can slide your meat thermometer in like it's butter, pull it. If not, let it go and check very 3 degrees. Shouldn't have to go past 200.

Leave the brisket in the foil. Wrap it in some old towels and put it in an ice chest for 2 hours.

Pull it out, slice, and serve.

Since I now value sleep more than I used to, I now use a Big Green Egg with the BBQ Guru that maintains the temp perfectly for me. I never even go outside to check it after I put it on until it hits the temps I want.


This method has about a 99% success rate.

[la60336]

Originally Posted by achtungpv

I've done probably 200 briskets. Since I finalized my method, they always turn out perfect...

Use a packer cut (full brisket). You want the most flexible one you can find and you want it between 12-14 pounds. The smaller ones tend to have too skinny of a flat so that it always ends up dry.

One day before, slather with a light coating of plain yellow mustard, coat in your preferred rub, inject the brisket with beef stock. Wrap in saran wrap and marinate for 24 hours. It will not have any hint of mustard flavoring but it will help form a nice black crust with the rub. The vinegar may help tenderize it a bit.

Put on a smoker @ 230. Fat side up or down doesn't really matter. I've done both and don't pay attention either way now.

When the brisket is @ 180 degrees wrap in foil and put 1/2 a beer in the foil. Drink the other half. Put back on until it's 190 degrees internal. Check for tenderness. If you can slide your meat thermometer in like it's butter, pull it. If not, let it go and check very 3 degrees. Shouldn't have to go past 200.

Leave the brisket in the foil. Wrap it in some old towels and put it in an ice chest for 2 hours.

Pull it out, slice, and serve.

Since I now value sleep more than I used to, I now use a Big Green Egg with the BBQ Guru that maintains the temp perfectly for me. I never even go outside to check it after I put it on until it hits the temps I want.


This method has about a 99% success rate.

Good advice, I will have to give this a whirl. Any idea about how long it usually takes you?