Smoked or slow-cooked, CMA brisket bones for rib tips make the perfect appetizer. These brisket bones are hand cut from premium quality spare ribs, meaning you’ll get a lot of flavorful, lean meat from this thick, meaty item. They are the perfect high quality low cost item your customers are sure to love.
I trimmed the excess fat from the brisket as we tried to convince the staff to smoke it overnight. They were all leaving the following day for a beef event, so I volunteered to do the cooking as long as I could take it home. CAB chef Michael Ollier attempted to sheath it in cryovac, but it was too large, proving just why the bones always come off nowadays. After struggling with the 23-pound behemoth, CAB thankfully agreed to ship it to my house, but it would have been one heck of a carry-on.
One major reason for the disappearance of the bone-in brisket is that cryovac packaging. The technology was revolutionary in the seventies, but bones were an enemy of the thin plastic bags. Bone guards were developed for cuts like ribs, where removing the bones was all but impossible, but when the bones could be removed as easily as they could be from a brisket, they were.
After trimming the brisket back at the CAB headquarters, and again when it went on the smoker, I posted photos on Twitter of the process. Most commenters were curious about the bone-in brisket, and some were downright covetous. They wanted to find a source to try their own. I’ll just say that I won’t put in much effort to find another one to smoke. The extra cook time and sacrifice of half the potential bark weren’t overcome by the novelty factor. The meat packers who first started boning out their briskets may have done it for convenience in packaging, but they also helped to create a more flavorful smoked brisket. Besides, I hear brisket ribs make a mean bone broth.
Wanting the dry-aged beef flavor to shine, I seasoned the meat only with salt. To keep it moist (remember, no fat cap) I sprayed it every hour or so with a mix of water, Worcestershire, and apple cider vinegar. The overnight portion of the cook was what I refer to as a sloppy cook. The overnight heat is an important jumpstart, but I wasn’t planning to stay up all night to hold the smoker at 275 degrees. I woke up every three hours to stoke a nearly extinguished fire. Once the day began, I maintained a 250- to 275-degree fire pretty well. Eighteen hours after it went on, it was finally done.
Prause Meat Market in LaGrange has been operating since the 1890s, and they’ve been serving barbecue for almost as long. “In the late seventies, the bone-in brisket left and the boneless brisket started,” Gary Prause, the current owner, said about meat in their case. “It got down to where the last fifteen or twenty years, it’s been straight boneless brisket.” He didn’t remember the last time he had a bone-in brisket in the case.
Benefits of Beef Brisket Bones
- Softer bone for dogs of all sizes
- Bone and cartilage are great for dental hygiene
- Good source of soluble fats for active dogs
- Great source of calcium to complement a raw diet
Smoking a Bone-in Brisket Experiment | How to Guide | Mad Scientist BBQ
FAQ
Are brisket bones good for bone broth?
Does brisket bone have collagen?
Are brisket bones fatty?
What is beef brisket?
Brisket is a cut of beef made for slow cooking, not fast cooking. It’s unique characteristic compared to other slow cooking cuts of beef is that it holds its shape even after hours and hours of slow cooking and can be sliced.
What is the healthier substitute of brisket?
Brisket is high in fat. Instead of brisket, lean meat like chicken, turkey and fish will be a good option for healthy lifestyle. Chicken is good source of protein and has very less fat. Omega-3-fatty acids are good for healthy heart, which we used to get from fish.
What is bone-in pork brisket?
Brisket is a crucial part of the barbecue culture, and it’s one of the most versatile cuts of meat. It can be cooked up in many delicious forms. The bone-in pork brisket recipe we’ll discuss here is just one way to enjoy this scrumptious cut. Plus, cooking with pork brisket bones provides a flavor depth you won’t get from any other meat product.
What to eat with brisket?
To-die-for Beef Brisket that really makes the most out of this cut of beef! This Slow Cooker brisket is cooked in a simple homemade BBQ sauce until it’s deliciously tender and infused with incredible flavour. Serve with a side of Coleslaw or Macaroni Salad and steamed corn.