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Advice request: What to do with a random Brisket lump?
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acolle
Posts: 133
My wife and I picked up a mixed box from a local whole animal butcher. Felt is was a score at a discounted price for fresh local product. 4 big spicy Italian sausages, brick a ground beef, 2 pork chops and a 3 lb cut of brisket. The Brisket does not look like an obvious flat or point. Hard to identify where it came from as the marble is minimal and the fat is mostly removed. It's just a vacuum packed lump of flesh. Tasty looking flesh. Anyhow...
Ideas on how to tackle this one? We're smoked out right now. So we're think a slow roast or braise...
What would you do?
Ideas on how to tackle this one? We're smoked out right now. So we're think a slow roast or braise...
What would you do?
Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
Comments
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You could make burgers with it or chili.Large and Small BGECentral, IL
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Chili for the win
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theyolksonyou said:Chili for the win
Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi] -
Or braise it. Like in most oven recipes.
Or like this.
https://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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If it’s lean you could make a bunch of jerkySouth of Columbus, Ohio.
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Since you say it’s lean and also a bit of a mystery cut, I think I’d sous vide or Instant Potting it.
This is a great recipe. I usually shred the beef and then make Asian-themed sandwiches. https://www.epicurious.com/recipes/food/views/instant-pot-korean-chile-braised-brisket-and-kimchi-coleslaw-melissa-clark
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GrateEggspectations said:Since you say it’s lean and also a bit of a mystery cut, I think I’d sous vide or Instant Potting it.
This is a great recipe. I usually shred the beef and then make Asian-themed sandwiches. https://www.epicurious.com/recipes/food/views/instant-pot-korean-chile-braised-brisket-and-kimchi-coleslaw-melissa-clarkMoved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi] -
I liked the chili idea.
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acolle said:GrateEggspectations said:Since you say it’s lean and also a bit of a mystery cut, I think I’d sous vide or Instant Potting it.
This is a great recipe. I usually shred the beef and then make Asian-themed sandwiches. https://www.epicurious.com/recipes/food/views/instant-pot-korean-chile-braised-brisket-and-kimchi-coleslaw-melissa-clark
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