Looking to smoke some some Brahman hump for the Tennessee tailgate. Does anyone know where to find some around BCS? We would be willing to ship but preferably somewhere around Aggieland
TIA
TIA
momlaw said:
World Brahman Congress to savour slow-cooked hump in Rockhampton
Mr Noakes uses a Texan-style low and slow wood-fired barbecue to bring the best out of the hump, cooking it at about 130 degrees for 10 hours.
Looks to me like this is a low and slow type of meat...that's a lot of freakin fat to render down.AgsMnn said:
Cook it like a Brazilian steak house.
High heat with just sea salt. Shave off what is cooked and salt and cook more.
agcrock2005 said:Looks to me like this is a low and slow type of meat...that's a lot of freakin fat to render down.AgsMnn said:
Cook it like a Brazilian steak house.
High heat with just sea salt. Shave off what is cooked and salt and cook more.
AgsMnn said:agcrock2005 said:Looks to me like this is a low and slow type of meat...that's a lot of freakin fat to render down.AgsMnn said:
Cook it like a Brazilian steak house.
High heat with just sea salt. Shave off what is cooked and salt and cook more.
We had a Brazilian grad student cook some for us in the BBQ class at A&M that I TA'd. It was fantastic. He always cut it thin. Granted, these humps came off young bulls during a research project.
harrierdoc said:
I have a contact that can get some, but in Corpus Christi. Gotta buy 4 or so at a time. If anyone interested, I'd be willing to split, but I live in CS, so if someone could pick up in CC and bring to CS for a game weekend, that would be cool.
harrierdoc said:
OK, some available, but has to be picked up in Corpus. You around that area?
also, $3.05/ pound, and a box is about 50 lbs or so. You can't be picky, have to get the wt that is in the box.
Thanks for the report. I've described it as something similar to the point half of a brisket, but with even more collagen... and the fat and collagen are pretty consistent throughout the whole thing. I've only done a few of them, but anything lower than 200 internal is pretty chewy. And you're right, very fatty and rich; you can't really eat a lot of it.NColoradoAG said:
Cooked at 230 on an XL egg with a guru. Put them on at 730 before we left to tailgate. Pulled them at 4 when we got back and were an internal of 190 but probed very tender.
The one pictured was pretty good. Very fatty and rich. The other was inedible. Almost all fat and just not enjoyable.
The cut was kind of like a tri tip and brisket in one. I dont think theres a ton of connective tissue in the cut like a brisket. Just a lot of fat with some stringy muscle in between. Interesting cut to bbq once but I wont be seeking it out again. Thank to Joe for sourcing these. Ill get your beer out soon buddy.