Went to Bjs today and saw something called bottomround flat in a double pack. I asked the girl if it was a brisket and she did'nt know.It sure did look like Brisket.Has anybody herd of this? Ray
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rmd,
i cook these 4 days a week where i work part time.
treat them as you would briskets when it comes to times, temps, ect.
you will find as you slice towards the smaller end a seam of connective tissue that is tough. this tissue is about the same thickness as a piece of paper and on the other side the grain changes 90 degrees just like a brisket flat/deckle does. treat this area the same as you would on a brisket where the flat joins the deckle.
one other thing you will find is that you can take it off in the area of 150f internal temp if you are slicing with a commercial hobart on setting 1. if slicing by hand then i sure would go for at least 170-185f internal.
hope it helps some
jack
i cook these 4 days a week where i work part time.
treat them as you would briskets when it comes to times, temps, ect.
you will find as you slice towards the smaller end a seam of connective tissue that is tough. this tissue is about the same thickness as a piece of paper and on the other side the grain changes 90 degrees just like a brisket flat/deckle does. treat this area the same as you would on a brisket where the flat joins the deckle.
one other thing you will find is that you can take it off in the area of 150f internal temp if you are slicing with a commercial hobart on setting 1. if slicing by hand then i sure would go for at least 170-185f internal.
hope it helps some
jack
It really depends on what you are trying to accomplish.
Like Jack says,it gives a reliable yield for sliced beef.
The Southern Pride Cooker folks ,that have inundated the Fl chains, like it and they pushed cooking it for the locally served sliced beef.
Like Jack says,it gives a reliable yield for sliced beef.
The Southern Pride Cooker folks ,that have inundated the Fl chains, like it and they pushed cooking it for the locally served sliced beef.
tom,
i think the cooker don't matter.
last i recollected it was the cook and not the cooker.
think some of this may be cooked in southern prides,some in holsteins and maybe a few in cookshacks. hesitated to respond as i feel it might be a setup but then again the tissue part is indisputable but the part about pride pushing it i might find to be a little off.
real reason this cut is used commercially is that it is way more forgiving then a brisket is and hence the pro's make more money with a lower out lay of dollars.
md i would still shoot for 175-185 for slicing with a knife. i think you will find this cut toothsome and rich in beef flavor.
jack
i think the cooker don't matter.
last i recollected it was the cook and not the cooker.
think some of this may be cooked in southern prides,some in holsteins and maybe a few in cookshacks. hesitated to respond as i feel it might be a setup but then again the tissue part is indisputable but the part about pride pushing it i might find to be a little off.
real reason this cut is used commercially is that it is way more forgiving then a brisket is and hence the pro's make more money with a lower out lay of dollars.
md i would still shoot for 175-185 for slicing with a knife. i think you will find this cut toothsome and rich in beef flavor.
jack
I was referring to the fact that the SP reps help with menu planning,market info,and how some cuts have cooked and sold historically ,when they ship cookers to new accounts.
They see a lot of operations,and share their info,if asked.
They have made large inroads/representation here over the years with the franchise and other operations.
They see a lot of operations,and share their info,if asked.
They have made large inroads/representation here over the years with the franchise and other operations.