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A different kind of brisket question
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SaintJohnsEgger
Posts: 1,826
My wife and son have informed me that they don't like warmed over brisket or even vacuum sealed smoked brisket that is reheated. But they do want brisket, My first inclination is to tell them to "cook their own d### meat from now on" but I decided that that wouldn't give me much peace in my old age.
The decision was made by them that I should cut a brisket into smaller peaces and smoke one piece at a time so that there would be no left overs to reheat.
So my question: are there any issues with cutting a brisket into smaller pieces and smoking one at a time? Any changes in the way I should smoke it? Any suggestions? It seems to me that all the normal brisket wisdom would apply but I just want to make sure.
The decision was made by them that I should cut a brisket into smaller peaces and smoke one piece at a time so that there would be no left overs to reheat.
So my question: are there any issues with cutting a brisket into smaller pieces and smoking one at a time? Any changes in the way I should smoke it? Any suggestions? It seems to me that all the normal brisket wisdom would apply but I just want to make sure.
Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group
Comments
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SaintJohnsEgger said:My first inclination is to tell them to "cook their own d### meat from now on" but I decided that that wouldn't give me much peace in my old age.Louisville, GA - 2 Large BGE's
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IMO, it would taste better being carefully warmed than trying to cook smaller pieces of cut brisket.
I don't have a Son, but would have no issues telling my wife to suck it up and deal with it. Make a chopped brisket sandwich, brisket enchiladas or brisket chili with the leftovers. Or feel free to cook a fresh brisket for herself. There are many great Women Egghead cooks. No reason your wife could not be one of them.Thank you,DarianGalveston Texas -
Smaller brisket chunks probably do well with the Travis method.______________________________________________I love lamp..
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Sounds like you (they?) need to revise their reheating methods. If they're using the microwave, turn the power down to like 40% so it reheats very slowly. Or better yet, use a low oven so it gently steams.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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+1 on steaming. it's how delis do it.
______________________________________________I love lamp.. -
I steam or vacuum seal and sous vide. Much better option than cooking smaller pieces._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Take them to Woodpecker's
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
SonVolt said:Sounds like you (they?) need to revise their reheating methods. If they're using the microwave, turn the power down to like 40% so it reheats very slowly. Or better yet, use a low oven so it gently steams.Thank you,DarianGalveston Texas
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I don't mess with the power setting, just cover with a damp paper towel.Large and Small BGECentral, IL
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nolaegghead said:Smaller brisket chunks probably do well with the Travis method.
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Seriously, as a recent convert, I'd suggest "Burnt Ends" as a re-heating method. IDK if you can you make burnt ends with a leftover flat, but I suspect you can. Or that whatever you chunk up, slather in delicious goo, and re-smoke covered at first and then not covered, would make a delicious sandwich, snack or meal.It's a 302 thing . . . -
HendersonTRKing said:nolaegghead said:Smaller brisket chunks probably do well with the Travis method.
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Seriously, as a recent convert, I'd suggest "Burnt Ends" as a re-heating method. IDK if you can you make burnt ends with a leftover flat, but I suspect you can. Or that whatever you chunk up, slather in delicious goo, and re-smoke covered at first and then not covered, would make a delicious sandwich, snack or meal.______________________________________________I love lamp.. -
saluki2007 said:I don't mess with the power setting, just cover with a damp paper towel.
Always mess with the power setting; that's what it's there for.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
HendersonTRKing said:nolaegghead said:Smaller brisket chunks probably do well with the Travis method.
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Seriously, as a recent convert, I'd suggest "Burnt Ends" as a re-heating method. IDK if you can you make burnt ends with a leftover flat, but I suspect you can. Or that whatever you chunk up, slather in delicious goo, and re-smoke covered at first and then not covered, would make a delicious sandwich, snack or meal.
Thank you,DarianGalveston Texas -
Wondering what their objections were to the reheated brisket.I've reheated brisket via my sous vide tank and was quite satisfied with the results.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
thetrim said:Take them to Woodpecker'sMarshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
No further insights other than to get the answer to the "what don't they like" issue. If their comparison is right off the BGE then yes it is a slight degrade but I am good with that every time. Many great options above but the key is to somehow evaluate the issue-good luck with that.But if you want to establish a floor above which any solid cook will clear, then get a select brisket and make it a sacrificial anode. After that, no worries. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Just invite over a few friends have them bring the sides, if still leftovers throw them in some chili!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
nolaegghead said:HendersonTRKing said:nolaegghead said:Smaller brisket chunks probably do well with the Travis method.
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Seriously, as a recent convert, I'd suggest "Burnt Ends" as a re-heating method. IDK if you can you make burnt ends with a leftover flat, but I suspect you can. Or that whatever you chunk up, slather in delicious goo, and re-smoke covered at first and then not covered, would make a delicious sandwich, snack or meal.It's a 302 thing . . . -
SaintJohnsEgger said:thetrim said:Take them to Woodpecker'sThank you,DarianGalveston Texas
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Don't forget about all those good brisket leftovers. Chili, Tacos, Chopped brisket sammiches, Smoked Brisket and Tater Casserole.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SmokeyPitt said:Don't forget about all those good brisket leftovers. Chili, Tacos, Chopped brisket sammiches, Smoked Brisket and Tater Casserole.
Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
Make "Award Winning Smoked Brisket Chili" with any leftovers. If they object to that.....smother them with a pillow while they sleep.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
SmokeyPitt said:Don't forget about all those good brisket leftovers. Chili, Tacos, Chopped brisket sammiches, Smoked Brisket and Tater Casserole.
Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
You mentioned vacuum sealed brisket. That's how I do all my leftovers (brisket, ribs, pork shoulder, pulled beef) and if you do it right there's no way you can tell that it didn't just come off the smoker (or damn close to it).
1.) take vacuum package out of freezer.
2.) put package in cold water and heat just below medium heat.
Not over-heating is the key here. You'll continue to cook it if you overheat.
I put all my "leftovers" in 1 lb portions and fill my freezer with them. A one pound bag takes 30-45 minutes from frozen to eating temps.
Try it, they'll like it!Packerland, Wisconsin -
I can't offer any specific advice related to cooking smaller pieces of brisket, but I can tell you my experience with cooking pork butts.A smaller butt cooks much faster, and will spend much less time in the smoke. This results in less smoke flavor and reduced bark formation. The sweet spot for me is 9 to 10 pound butts.I would do the larger brisket and live with the vacuum sealed leftovers.
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I think this is then third time I’ve come back to read the comments on this thread and now I am really craving brisket!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
really want to try that tater tot casserole leftover idea
“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Hans61 said:really want to try that tater tot casserole leftover ideaWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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