Beef en Steak

Advice needed - Brisket or Pekelborst

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Bosendorfer1200

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Good day fellow BBQ'ers. First of all, apologies that my Dutch isn't very good, but I had a question for you all!

I planned to do in the coming days a piece of brisket in my Kamado Joe. Getting a good piece of brisket in Amsterdam has proven a bit challenging though, and after going to my local butcher he gave me a 9kg piece of meat by Heijdra Vee & Vlees. The piece I got, however, is unknown to me and it's called a Pekelborst.

I have to admit I am very confused now as I've never seen such cut in the Americas, where I'm from and I am unsure as to how to approach this project. One one side, I've seen a Dutch video on Youtube where it's shown how to trim this piece into a brisket and on the other I've received the advice from the butcher to put the whole 9kg piece as it is on the Kamado. I'm really torn between these two approaches because I think the first one could mean that I could end up with a dry piece of brisket- Dutch cows are not as fatty as their American counterparts- and the second one could significantly extend the cooking time with no warranty of having a juicier result.

Do you have experience with this cut, and if so, how would you approach to have a result as close to an American brisket?

Many thanks for your views.

Javier
tempImageWrjNur.jpg
 
Although the cut of meat is different than you would get in the States it is the same muscle.
Where in the States you would expect point and flat is this most probably the flat and further to the middle cut.
What we need to know if this piece of meat is already cured or still needs to be cured. In Dutch is deze pekel borst reeds gepekeld of is het de bedoeling om te gaan pekelen. Maybe we can figure it out from the label on the meat else ask you butcher.

Pastrami needs two weeks, so I do not think that you want to wait that long?
 
Frits zei:
Although the cut of meat is different than you would get in the States it is the same muscle.
Where in the States you would expect point and flat is this most probably the flat and further to the middle cut.
What we need to know if this piece of meat is already cured or still needs to be cured. In Dutch is deze pekel borst reeds gepekeld of is het de bedoeling om te gaan pekelen. Maybe we can figure it out from the label on the meat else ask you butcher.

Pastrami needs two weeks, so I do not think that you want to wait that long?
Klik om te vergroten...
Hi Frits!

Thanks for your reaction. I actually asked this question to the butcher and is a raw piece, so it’s not cured. Maybe I wasn’t clear, but my intention is to make a Brisked on the Kamado low and slow, so pastrami is for sure out of the question!
 
That makes it easier.

Do not know how big you kamado is, but I assume you will have to trim it a bit to make it fit your bbq.

It looks like it is missing some intermusculair fat what you would expect with grainfed.
So I would definitely inject the meat.

Normally I would inject with this recipe

Ewald

Onderwerp 'Injectie: Brisket / rundvlees Injectievloeistof'

1642333797986.png


Er wordt veel gevraagd naar deze injectievloeistof, vandaar dat ik hem hier nu plaats.
Dit receptje voor de injectievloeistof is mede tot stand gekomen door een belangrijke bijdrage van Jet.

Injectievloeistof voor Brisket / Rundvlees

Ingrediënten:
  • 1 zakje Maggie juspoeder met uitjes *)
  • 1 zakje Knorr juspoeder met uitjes *)
  • 450 ml. Water
  • 75 gram roomboter (zie zakjes juspoeder, 50 gram voor de Knorr en 25 gram voor de Maggie)
  • 100 ml. Madeira, gewone Madeira om te drinken, geen kookmadeira
  • 2 tl. Kikkoman sojasaus (of een...
  • Leuk

In you case you might double the quantity and add some extra butter. As well would I wrap the meat in 2 layers of foil when the rub das set on the meat.
 
Frits zei:
That makes it easier.

Do not know how big you kamado is, but I assume you will have to trim it a bit to make it fit your bbq.

It looks like it is missing some intermusculair fat what you would expect with grainfed.
So I would definitely inject the meat.

Normally I would inject with this recipe

Ewald

Onderwerp 'Injectie: Brisket / rundvlees Injectievloeistof'

1642333797986.png


Er wordt veel gevraagd naar deze injectievloeistof, vandaar dat ik hem hier nu plaats.
Dit receptje voor de injectievloeistof is mede tot stand gekomen door een belangrijke bijdrage van Jet.

Injectievloeistof voor Brisket / Rundvlees

Ingrediënten:
  • 1 zakje Maggie juspoeder met uitjes *)
  • 1 zakje Knorr juspoeder met uitjes *)
  • 450 ml. Water
  • 75 gram roomboter (zie zakjes juspoeder, 50 gram voor de Knorr en 25 gram voor de Maggie)
  • 100 ml. Madeira, gewone Madeira om te drinken, geen kookmadeira
  • 2 tl. Kikkoman sojasaus (of een...
  • Leuk

In you case you might double the quantity and add some extra butter. As well would I wrap the meat in 2 layers of foil when the rub das set on the meat.
Klik om te vergroten...
Thanks Frits, indeed I saw that recipe and was already thinking about it.

Maybe checking for your opinion- would you trim the upper part of this piece just like this fellow did in this other post, or would you put in the whole piece as it is in the Kamado? I have a Kamado Joe Classic.

vogels

Onderwerp 'Brisket (borst)'

Laatst in Amsterdam een heerlijk stukje brisket op en bedacht me toen dat ik dat nog nooit gemaakt had. Dus toen ik laatst weer eens vlees bestelde ook een stuk borst besteld.
Het vlees wat ik bestel komt altijd in grote stukken en is van Nederlandse koeien, daar begint dan ook de uitdaging dat heeft weinig intermusculair vet.

Na een weekje besterven vandaag aan het trimmen gegaan. Het stuk heeft ook het vlees tussen de ribben er nog aan zitten en daar zit een vlies en dikke laag vet tussen (en het hangt half los) dus dit ook maar verwijderd. Hier kan ik nog wel een stoof van maken)...
 
Good evening, I've googled it and Gemini said that "pekel" (which translates to brine) logically means that this meat is already brined. Quote: "The term "pekelborst" is essentially the Dutch equivalent of pastrami or corned beef, which also involve brining."
What does it look like from the other side? What I can see from the topside is pieces of silverskin which used to hold ribs. Which makes kinda sense as Brisket is breast piece. I assume there are other ways, but when I bought brisket (not Angus or higher grade) from my local butcher, The first thing he did was cut of a thin layer like carpaccio and we both tasted it. You could do the same to check if it's salty.

As for the cook. You could see what it looks like without plastic, Trim the silverskin an go from there. See if you can get it as pretty as possible. Also, if you do want a lot of smoke but keep the juices, you could put an alloy tray on your deflector stone with the fat trimmings and put the brisket on an elevated rack so you can use the fat drippings as a jus/gravy in case you think it's to dry.

ChatGPT confirmed what Frits said. It’s been butchered with part of the adjacent short plate still attached. That makes it a very generously cut brisket.
 
meinonA zei:
Good evening, I've googled it and Gemini said that "pekel" (which translates to brine) logically means that this meat is already brined. Quote: "The term "pekelborst" is essentially the Dutch equivalent of pastrami or corned beef, which also involve brining."
What does it look like from the other side? What I can see from the topside is pieces of silverskin which used to hold ribs. Which makes kinda sense as Brisket is breast piece. I assume there are other ways, but when I bought brisket (not Angus or higher grade) from my local butcher, The first thing he did was cut of a thin layer like carpaccio and we both tasted it. You could do the same to check if it's salty.

As for the cook. You could see what it looks like without plastic, Trim the silverskin an go from there. See if you can get it as pretty as possible. Also, if you do want a lot of smoke but keep the juices, you could put an alloy tray on your deflector stone with the fat trimmings and put the brisket on an elevated rack so you can use the fat drippings as a jus/gravy in case you think it's to dry.

ChatGPT confirmed what Frits said. It’s been butchered with part of the adjacent short plate still attached. That makes it a very generously cut brisket.
Klik om te vergroten...
Good evening,

Yes, indeed, I thought the same thing when I read the name Pekelborst and googled it. After much confusion I called my butcher and he reassured me that the meat is fresh and this is how this particular produced calls this cut. I found a website with Dutch beef cuts with 3D photos of them and I can see exactly the cut that I received with the same name, see cut number 8301 https://www.beefcuts.nl/8300#page2 so I think it’s not brined. I’ll be able to confirm this tomorrow as I will open the plastic then.

As for trimming, I also checked with our friend ChatGPT and it suggested exactly what you mentioned- to trim only what is necessary and cook the rest as it is. This would ensure that the meat is not as dry because of this extra layer of meat on top. I can always choose to trim it after it was cooked. I will also follow your advice on the tray, thank you!

Will give an update on this after Saturday, which is when I aim to serve the brisket to 15 people ✌️😬😬😬
 
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