Brisket

[NotHardUp1]

My birthday falls on Super Bowl Sunday this year, so tomorrow. I turn 44.


As for brisket turns out I have had some. I have had pastrami which I read is usually made with brisket.


If I try some I am going for a fatty piece. That is usually what I see people talk about on food shows. I didn't know about the "dry" kind.


I will report back, but it may be March when I have money for it.

Dry doesn't mean like jerky, just not as fatty.

 

[TickTockMan]

Dry doesn't mean like jerky, just not as fatty.

So I tried it yesterday. Not for me. It was dry. However, I noticed when I was done they had sauce on the table I think I was supposed to use. I may go back and try again.

 

[rareboy]

Obviously not cooked properly.

 

[NotHardUp1]

So I tried it yesterday. Not for me. It was dry. However, I noticed when I was done they had sauce on the table I think I was supposed to use. I may go back and try again.

I'm sorry to hear it.

About three weeks ago, I was out buying some green chili and checked the meat counter at my Kroger's. It was Sunday morning and they had markdowns. I found a whole brisket (14.5 lbs.) which had been $86, marked down to $55. That's one heck of a savings.

I smoked it for 11 hours on low heat in my smoker. Brought it in that night and let it rest. I rose at 4:00 and put it in the crock for another 8 hours on low.

It was pretty wonderful. I gave a third of it away to a neighboring family up the block, took other parts of it to work with sauce and buns for my team-mates, ate on it for several meals myself, and made another batch into breakfast burritos.

You do indeed need sauce for dry brisket, but if it was not "too dry", it's also good with horseradish cream sauce or mayo just a cold roast beef or roast pork is.

 

[rareboy]

The one thing with brisket as well is that it must be sliced finely against the grain.
To cut a smoked brisket for maximum tenderness, let it rest for at least 1-2 hours, then slice against the grain using a long, sharp serrated knife.
Separate the leaner flat from the fatty point at the natural fat seam.
Slice the flat into 1/4-inch slices and the point into thicker slices, rotating it 90 degrees to cut against its grain.

I suspect this was likely improperly sliced and served.

Although I would say that I would never have BBQ brisket without sauce.

 

[TickTockMan]

The one thing with brisket as well is that it must be sliced finely against the grain.
To cut a smoked brisket for maximum tenderness, let it rest for at least 1-2 hours, then slice against the grain using a long, sharp serrated knife.
Separate the leaner flat from the fatty point at the natural fat seam.
Slice the flat into 1/4-inch slices and the point into thicker slices, rotating it 90 degrees to cut against its grain.

I suspect this was likely improperly sliced and served.

Although I would say that I would never have BBQ brisket without sauce.

Yeah, I messed up.

 

[NotHardUp1]

Yeah, I messed up.

It doesn't sound like you sliced it. The BBQ joint messed up if they sliced it along the grain. If you make a bad cut, it shows immediately and you simply turn the piece at a right angle and cut across the grain. The visual is a bunch of little cells in appearance, versus long lines or strands of muscle.

It really is worth trying again when you can.

And sauce can be just about anything you like, from sweet and hickory, to vinegary, to mustard to even Oriental slants. It's such a good substrate, so flavorful, that almost anything is a good complement.