Brisket!!

[ragtopW]

So I have a "source" is $1.85 a pound a good price.. ?
buy in same vac. pack your butcher gets it in..
fat cap intact

[bbqmonster]

So I have a "source" is $1.85 a pound a good price.. ?
buy in same vac. pack your butcher gets it in..
fat cap intact

I haven't done a brisket since Superbowl so I don't know the going rate, but I looked at my old Brisket notes from 2003 and at that time they were running about $1.29 per Lb. Based on that the $1.85 a Lb sounds good. Is this a whole brisket or just the flat? How are you planning on cooking it?

BBQMonster

[ragtopW]

So I have a "source" is $1.85 a pound a good price.. ?
buy in same vac. pack your butcher gets it in..
fat cap intact

I haven't done a brisket since Superbowl so I don't know the going rate, but I looked at my old Brisket notes from 2003 and at that time they were running about $1.29 per Lb. Based on that the $1.85 a Lb sounds good. Is this a whole brisket or just the flat? How are you planning on cooking it?

BBQMonster

HMMM not too flat.. Fat cap on..


My smoker is not big enough to lay it out..
so I will cut it in half..
Charcoal Smoker. Apple wood, water smoker for probably
2-3 hours.. finish it off in the oven..


( I got critters in the neighborhood and don't want to sit out
"baby sitting" the silly thing got too long...)

[ragtopW]

first half on..

[phjrsaunt]

mmmmmm.......

[Coconuts]

Santa, throw the other half in the crock pot with some wine and Italian seasoning and let it go for about 20 hours- it's soo good!

When we cleaned out the old fridge to get the new one, we did something similar, only we threw in all of the stuff in the fridge that would go together but that we would never eat otherwise- tipsy onions (for martinis- I think they were vermouth spiked), olive salad (for muffalettas), some jarred prosciutto, cheese and olive stuffed peppers (we drained the olive oil first), I think some mustard, the dregs of a few bottles of old red wine- it was so good!

[phjrsaunt]

Coconuts-that sounds like a wonderphul idea! Basically, throw some red wine (even just a decent cheap cab sauv) in with any red meat, and ya can't go wrong!

Santa-dern you! I got thinking about brisket all day and started WANTING some....UncleMickey's out of town tonight...the closest I could get was Arby's roast beef for dinner. Not even close, but will have to do.

[Tequila Revenge]

So I have a "source" is $1.85 a pound a good price.. ?
buy in same vac. pack your butcher gets it in..
fat cap intact

Dude

Remember Tri-Tip

[ragtopW]

OK had some last night (with Bushes Baked beans)

made a very simple sauce.. MMMMMM


Sauce..

one large can tomato sauce
1/4 cup Bullards (SP) hot sauce
1/4 Tea. Cummin
1/3 cup vinegar..

heat to boil





MMMMMM

[ragtopW]

So I have a "source" is $1.85 a pound a good price.. ?
buy in same vac. pack your butcher gets it in..
fat cap intact

Dude

Remember Tri-Tip

dude.. you need to spend some time in Texas..

MMMMMMM Brisket..

[ph4ever]

So I have a "source" is $1.85 a pound a good price.. ?
buy in same vac. pack your butcher gets it in..
fat cap intact

Dude

Remember Tri-Tip

dude.. you need to spend some time in Texas..

MMMMMMM Brisket..

you can say MMMMMMMMMMM again

[Joetown Parrothead]

Brisket sounds great... I just found this at
http://www.texascooking.com/recipes/cowboybrisket.htm This site has some great TEXAS cooking on it....


Cowboy Brisket
4 pounds first cut beef brisket
3 cloves garlic, slivered
3 cloves garlic, crushed
4 large onions, thinly sliced
1 cup apple cider vinegar
1-1/2 tablespoons bacon drippings
1 cup strong black coffee
salt and pepper to taste
1/2 cup water
Preheat oven to 350°F.

With a thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a dish, spread crushed garlic and 1 sliced onion over the meat, and pour on the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times.

Heat bacon drippings in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion and vinegar. Dry with paper towels. Brown the meat well on each side. Remove brisket to a platter.

In the fat remaining in the skillet, sauté the remaining onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits.

Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Sprinkle with salt and freshly ground pepper. Pour in the remaining coffee and water. Cover tightly with heavy-duty aluminum foil and place in oven.

Roast at 350°F for 30 minutes. Reduce oven temperature to 250°F and roast for an additional 4 hours or until meat is very tender.

Let brisket rest for 20 minutes before slicing. Slice the brisket across the grain. Skim the fat from the pan liquid, and return the meat slices to the pan. Makes 6 to 8 servings, depending upon appetites.