Brisket Point Cut Ideas
- Bada Bing Mar 14, 2013 05:05 PM
Okay, I bought a point cut of fresh brisket (4.5lbs) with ideas of corning it, but I find that there is nowhere near enough time to do so before St. Paddy's day, so I'm turning my mind to other preparations for this. In summer, my attack would be to give it a rub and some mustard and smoke it at least 4 hours in the weber kettle and then to finish it in the oven as needed, in foil. Winter here might make that more challenging. But perhaps possible.
Any other killer ideas, though, for this deliciously fatty, beefy cut?
re: Bada Bing
Brisket is best smoked. To bake works but is a fatty piece of meat that can be tough. Always cut brisket crossed the grain. Understand if you do not want to rush corning to help pre-tenderize before braise, smoked brisket is tops anyway.
Smoked low and slow is my favorite way to cook brisket. Great when takes hours with time for fat to melt away it turns into a more-solid better-to-slice tender smaller roast. I usually apply a dry rub before cook it.
Can do on one side of a Weber round or other BBQ with lid - put lump charcoal all on opposite side of meat maybe a folded packet of wet wood chips in tin foil on top to make extra smoke.
Great cooked in an a true smoker. A Traeger or offset Char-Broil are decent picks with thermometers that work like a smoky oven. Two of many. Char-Broil uses wood instead of buying 'convenient pellets' some prefer. Cherry works awesome either way. Char-Broil Offset Smokers are $110 for the Series 300 with replaceable parts available:
http://www.charbroil.com/smokers-frye... Series 700 Cost $210 same features with twice as much grill area: http://www.charbroil.com/smokers-frye... simple to find with retail partners including Walmart, Sears, ACE, ...: http://www.charbroil.com/retail-partn... Bigger is not always better. A small smoker uses less wood and I feel puts more smoke in small items. Some want to smoke for a crowd. Can use often if have. Looks good on the porch. But all metal BBQs will rust. So best if you have or make a covered place for it to stay dry as hangs out. Maybe make a space in the garage (at least in the winter) to keep it nice longer. Good if know someone with a chain saw who has seasoned fruit wood and chips - at a specialty store can be expensive to buy and not sure how compares to Traeger pellets price & availability. Think before buy. Heck can make an offset smoker with bricks and flat metal for lid(s). Saw one made once out of an old refrigerator with lots of space for fish, elk, deer, etc. One guy I know made one out of a metal barrel and a portable air tank he had around. Some make smoker trailers out of tanks and pipe (many rotisserie).
TIP: Always start lump charcoal or wood for BBQ with a propane torch. Lighter fluid or other fire starter can put a bad taste into food when cook over it.
Toss it into an oven bag with some caramelized onions and reduced red wine, shallot, chicken stock and a bit oftomato paste ( fresh thyme or rosemary is nice as well).
Braise it in a 325 degree until fork tender (2.5 to 3.5 hours). Cut on a bias. It is best the day after cooking. Store it and reheat it the cooking liquid.
My wife's Jewish aunt retired from brisket cooking after tasting this. I now bring the brisket for high holy days.
Well, I am making this tonite (let it slow cook all night)
for serving tomorrow evening.
It is the second time I will be making this within two weeks.
That's how delicious it is *not to mention, easy
I LOVED the adobo in this! once cooked, I chilled the meat and sauce separately the following day, before dinner I cooked down the (strained) sauce to about 1/3 before serving, shredded and then chopped the brisket, mixed with some of the sauce and served the rest alongside, served with slaw, tortillas, avocado, fresh tomatoes, sour cream although it certainly didn't need it and tasted great with just the tortillas, meat and slaw....
I have really been on a brisket kick lately, and believe me, my family is thanking me for it.....