Brisket madness!

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Wow! I've not seen brisket for anything close to this price for years!

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Of course I bought one. Now, what am I going to do with it? Perhaps cut in half, one pice becomes pastrami, the other classic smoked BBQ?

mjb.
 

kuan

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You only bought one! You could feed your neighborhood at that price!
 
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Or even slice it very thinly (if you have a saw) and put like that on the grill.
I would probably smoke it
And yes, go back, buy the remainder. You can always grind it and use like that or for sausages ;)
 

phatch

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Well, my problem is that I'm on day 4 without power. My freezer is starting to thaw so I've got lots of cooking to do and no new things can be frozen. Or I'd go buy some.
 
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Well, my problem is that I'm on day 4 without power.

Yikes! Whereabouts are you? I'm a block and a half north of Liberty Park, our power was out only about a day and a half.

Oh, for folks who are not living in Utah, we had a SERIOUS windstorm the other day.

SLC Windstorm

mjb.
 

phatch

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IMG_20200909_121100722_HDR.jpg

This is the one just north of me. There's another one a lot like that just south of me in the same street.
 
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Yikes... and to think that we were complaining about 120 degree temps. Hope your power is restored soon.
 
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Well, my problem is that I'm on day 4 without power. My freezer is starting to thaw so I've got lots of cooking to do and no new things can be frozen. Or I'd go buy some.
That's harsh! Time to invest in a back-up generator and/or solar system!
I just see that you got power back. Congrats!
 
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Okay, I got one of those $1.99/lb briskets, little over 9 pounds.

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It almost fits on the cutting board!

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I cut off about a 4 pound slab from the flat for pastrami. The remaining hunk is getting braised, low and slow. I was thinking Texas Red chili, and I've done it in the past with braised, not smoked brisket.

Anyway, the big hunk gets a bit of sear on it in the roasting pan.

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Kind of difficult to get a good, overall, even crust on such an odd shaped hunk of beef.

Brisket removed to the cutting board, the oil drained out. The supporting cast comes into play.

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Onions peeled and sliced fairly thickly, 1/4 - 3/8 inch. They layer the bottom of the roasting pan. The beef is seasoned with black pepper, garlic powder and some salt. Normally I put in a whole head of garlic, unpeeled, as is, but it seems that the head of garlic that I thought was in the bag with the rest of the stuff was just a figment of my imagination. Or is rolling around under the back seat of my car.

The mushrooms get rinsed, yes, I clean my mushrooms under running water, not with a dry mushroom brush. They get scattered around the meat. Chipotles in sauce get dumped in, can is rinsed with water which also gets added. Lawry's lime and mesquite marinade poured over it all.

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Roaster covered in foil, edges crimped, lid goes on and it goes into a 225F oven for a while. Like about 9 - 10 hours, close to when I need to get up and out of bed and get ready for work.

We'll see what it looks like then.

mjb.
 
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