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APL quickie brisket recipe….Mneh

HDumptyEsq
HDumptyEsq Posts: 1,095
in EggHead Forum
Let me start by saying that brisket is not our favorite meal around here. I know that's sacrilege in these parts but it is what it is. SWMBO's not fond and the kids think it tastes like old stew!!
I wet aged a small flat (6 lbs) from Costco for a month in the cryovac pack. I was as floppy as me in the morning. The recipe calls for a 3 lb brisket so I cut it in half and froze the other.
I won't go thru the whole deal - it's in his book and probably on line.
It's indirect at first, foiled and sauced and goes back on, then FTC'd in a honey and vinegar wrap then sauced with his BBQ and indirect again for the last half hour.
It seems like a lot of piddling around for not the greatest result - obviously no smoke line or bark but it's moist and tender. So it scores 2 out of 4 for me.
I dished it up with some duchesse potatoes and a corn, tomato and asparagus salad that 'er indoors put together.
Final verdict - I'd rather spend time doing something other than this on the egg. Pix follow:-

Tony in Brentwood, TN.

Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

"I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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Comments

  • Jeremiah
    Jeremiah Posts: 6,412
    Hey if you get exiled then I'll join ya. Brisket is really overpriced to me. I/we would much rather get a chuck roast for much less. That said, yours looks great, never really sauced mine.
    Slumming it in Aiken, SC. 
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    @Jeremiah. It didn't do much for me. I agree, I think there are other more rewarding cuts of beef than this. Don't get me wrong, I used to go to Dallas and Austin all the time and I think I'd rather pay for the real thing than fool with the mystique that seems to surround doing it at home.
    I'm not a quitter and may do it again when the occasion arises.
    Thanks for the compliments.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    I'll make a confession.  Brisket isn't my favorite either, but I keep doing it anyway.  Why?  good question.  Maybe it's the challenge, I don't know.  Maybe when I get the brisket right, I'll enjoy it more.  Hopefully, I 'll see this weekend.
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