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Rolled brisket

poster
poster Posts: 1,346
in EggHead Forum
Found this in my freezer from a side of beef i ordered last summer. Its labeled as rolled brisket. I think its a thin pc of flat rolled up and tied. Was planning on cooking it like any other brisket. Does that make sense for something like this?
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  • loco_engr
    loco_engr Posts: 5,818
    edited March 2022
    Wow . . . never seen/heard of this before . . . plz keep us posted
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • lkapigian
    lkapigian Posts: 11,549
    edited March 2022
    Interesting , looks like a folded and tied flat …untie it and cook as usual or leave it and…..cook as usual ….pretty lean so I’d flavor enhance if keeping rolled 


    Visalia, Ca @lkapigian
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  • poster
    poster Posts: 1,346
    Ya, thought of unrolling and putting a layer of bacon or sausage or something, then rolling back up. It is pretty trimmed and pretty thin to cook unrolled I think. Will see what happens and how ambitious i get tomorrow.
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  • SamIAm2
    SamIAm2 Posts: 2,001
    @poster - That was my first documented cook here back in 2017.

    You can see it here if your interested in how one rolled brisket cook went:
    https://eggheadforum.com/discussion/1206417/first-cooking-post-first-rolled-brisket/p1

    Looking forward to seeing your cook.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • poster
    poster Posts: 1,346
    SamIAm2 said:
    @poster - That was my first documented cook here back in 2017.

    You can see it here if your interested in how one rolled brisket cook went:
    https://eggheadforum.com/discussion/1206417/first-cooking-post-first-rolled-brisket/p1

    Looking forward to seeing your cook.
    Look at that! I may wait until Sunday now as I work in the a.m. and wouldn't be able to start until at least 10:00. Seeing how long yours took i will prob try 275 at 8:00 a.m. and hopefully be ready for dinner time. Currently debating sausage vs bacon stuffing now.
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  • lkapigian
    lkapigian Posts: 11,549
    Boom !
    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 36,782
    That is bringing it home right there.  Great cook!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SamIAm2
    SamIAm2 Posts: 2,001
    edited March 2022
    Nice job on that @P@poster
    When you mentioned you might stuff with sausage my brain went right to Chorizo. Hmm ... do another rolled brisket after 5 years. Pondering. 
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • fishlessman
    fishlessman Posts: 34,583
    i believe the reason for rolling and tying is for braised  brisket cooks. easier to fit in a dutch oven.  with corned beef flats i see it all the time. it does make the slices fit the bunn better, ive used them for pastrami
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • MediumRarely
    MediumRarely Posts: 270
    fishlessman said:
    i believe the reason for rolling and tying is for braised  brisket cooks. easier to fit in a dutch oven.  with corned beef flats i see it all the time. it does make the slices fit the bunn better, ive used them for pastrami

    This makes sense to me. I was concerned that a traditional BBQ brisket approach to this may be typically dry (especially the outer region) - 200F thru to the center... But slather enough tasty lubrication on the slices. Voila.

    Always act so that you can tell the truth about how you act.


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  • fishlessman
    fishlessman Posts: 34,583
    the italians here will make stuffed braciole using brisket, really good served with meatballs and sauce during the holidays. they mostly make mini sided rolled stuffed brisket. dont remember if this was flank or brisket, and i like them smaller, sausage sized

    DSC_0105-1jpg

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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