Bought a Big Brisket - Now What?

#21

Uncooked. If that is the cooked ready to eat price it is a real bargain as there is a lot to be trimmed on a whole packet brisket!!!

#22

Phew. I wasn’t scammed! The photo shows how it was when I picked it up. I have no clue about how to trim and do all that stuff so I’m glad i found someone who can take care of all of that for me. Thank you!

(Becky) #23

If you happen to form a friendship with him, ask him to save you some of the fat he trims…I throw that in a pot with bones from ribeyes that my husband smokes/grills and it makes an amazing bone broth!!!

(John) #24

agree they are still cheaper here but doesnt it seem like ever since all the bbq shows have been coming on the price has like tripled. We use to be able to get a big brisket for under 20 bucks. now they are between 40 and 70 here in the central valley

(John) #25

oh and this is where a good vacuum sealer would come in handy

#26

I think you have a good song lyric in the topic title.

#27

OK, the thin part is called the FLAT and is the section where lean slices should be made across the grain. Proper slices are about a pencil width and if you hold one up by the end it doesn’t pull apart under its own weight but comes apart with the slightest tug. Should have a “smoke ring” (reddish meat, NOT caused by smoke by the way) about ⅛" or so at least on the top parts… hopefully they didn’t trim the bottom to far, typical is ⅛-¼" If the brisket is overcooked (too tender, think pot roast falling apart texture) you need to make thicker slices. If it is tough, make thinner slices. If it is really tough, take the cleaver and make “chopped brisket”.

The better briskets need no sauce.

The thicker part is called the POINT and is my favorite. Refer to the amazingribs.com website for slicing details but basically you are going to go 90 degrees from where you were cutting. Now I always make burnt ends but that is for the advanced class.

There is a lot more fat on the point and if the brisket is good quality it will taste great and even at 50/50 with the meat be a good choice. Non ketoites leave a lot of this fat on their plates but not us.

Yep, brisket is the best

#28

HAH! You’re probably on to something, probably like selling vegan “meat” in Texas. Supply and Demand is a very real thing. I’ve got Sams here too, I’m gonna have to check in on that!

#29

Thank you! This is really helpful. Looks like they left a lot of fat on there for me!

#30

Maaan, brisket is my favorite part… can I invite myself over for dinner, I promise I’m not that hungry cough liar cough

(Bob M) #31

When I buy a brisket like that, I usually cut it in two and freeze one. This is a good recipe (paleo, though, so higher carb, though I can’t remember if I left out the apple juice; I may have, only because we never have apple juice; I also used 5+ pound hunk of meat):

You can make this over the weekend, cool it down (I usually put the pot into ice water), put in the fridge. Eat later in the week. Before you heat it again, remove the layer of fat, take out the meat. Slice the meat across the grain, put back into the sauce, heat over low/med heat on the stove or in an oven. You could also strain/reduce the sauce too, either before or after this.

#32

It’s a bit of a trip but if you’re ever in my area, let me know and I’ll get another brisket! :slight_smile:

#33

Mine is already smoked but this part will work nicely. I read a couple suggestions for putting it sliced in apple juice or beef broth and reheating slowly in the oven. Reducing a sauce though sounds delicious. I may just end up dipping slices into juice or sauce!

(Steve) #34

When I smoke a whole brisket with the point like your 12 pounder, I cut off large chunks and vacpac for a quick meal. Add in a little spiked up or reduced bone broth too and seal it up. When ready, defrost and plunge the bag into hot water. It will taste just like the day it was smoked. I also freeze parts of the point and bark in jalapeno poppers.

#35

That all sounds good, especially the jalapeños!

#36

Deal, I’ll bring our local EVOO and dessert :slight_smile:

(Boston_guy) #37

Brisket god Aaron Franklin slicing and inspected some finished brisket -

Explaining how to cut the lean vs fatty parts - “don’t throw away the fat, that’s black gold!”-