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Old 02-20-2009, 01:17 PM   #1
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Beef Brisket?

Watching Diners, Drive-ins and Dives (I'm a diner buff) I've noticed more then once, diners making different variations of Beef Brisket.Baked slowly,smoked, grilled.

I do have a well equipped kitchen and patio for cooking indoors and out.None of that should be a problem.

It got me to thinking for what I buy rolled roasts for (Sammiches) I could accomplish the same things with beef briskets.It would just be shredded beef.

I've never had or made Beef Brisket.Mom never made it either.I'm willing to give it a try.But I do have questions about it.

Is it a very expensive cut of meat?

What is the usual weight of one?

I've been doing some homework on it,when I've had the time.I have yet to see any mentioning of weight.Maybe I missed it.

I understand prices vary according to butchers.

If it would benefit the budget to go that route.Even better.

Guidance here would be greatly appreciated.



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Old 02-20-2009, 01:38 PM   #2
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I use the recipe from Joy Of Cooking, basically Chile sauce, vinegar, brown sugar poured over a 3-4 lb brisket that has been browned. cover and cook 3-4 hours till a fork slides easily through it. Ask for a flat cut brisket, 3-4 lb. That size roast will feed 4 easily with leftovers.
This summer I am going to try smoking one, so if you have a outdoor kitchen you can cook it either way, it is the same meat just cooked differently. Good Luck and enjoy.

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Old 02-20-2009, 02:02 PM   #3
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good quality meat is not cheap. That being said, very little of good brisket is waste so you eat what you pay for! A little fat cap is desirable for tenderness.

I would braise it after browning. I would use red wine and broth for the liquid (or wine, water and onion soup mix). chop an onion and carrot for flavor. Cook very much like a pot roast.

Other root veg, THyme or bay leaf etc optional. braise about 3 hrs.

Let rest and slice...It shoudl make good sadwich slices! or you can shred it. The broth makes great au jus or a soup or stew base.
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Old 02-20-2009, 02:12 PM   #4
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Brisket is a cheap cut of meat. And it's pretty tough too. Need to cook long and slow.
You are what you eat.
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Old 02-20-2009, 02:43 PM   #5
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Thanks all for the information.Keep em' coming :)

Just so I'm on the same pages as all of you.

It's a cheaper cut of meat.

Cook it long and slow,with some type of marinade?

Look for or ask that the fat be on the meat.But not too much of it?

Do they only come in 3-4 lbs? Do I need to shake the butcher down for a larger cut? lol...

If I do smoke it in a smoker,do I need to marinate it first?


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Old 02-20-2009, 03:32 PM   #6
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In our family, we have always cooked it at least 1 day ahead of when we plan to serve it. After refrigerating in the pan you cooked it in overnight, all the fat rises to the top and solidifies, and it is then easy to remove before slicing the meat and putting it back into its now greaseless sauce for heating for service.

All the flavor and none of the fat! One of my favorite things to both cook and eat.

You can do anything to brisket that you would do to short ribs. It's all wonderful.
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Old 02-20-2009, 03:38 PM   #7
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Ditto what ChefJune said... and it slices easier when cold. Slice thinly and across the grain of the meat for best results!

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Old 02-20-2009, 04:50 PM   #8
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For us it is mostly 'corned brisket' [pickled? brined?] boiled and used cold on sandwiches.
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Old 02-20-2009, 07:01 PM   #9
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I have had beef brisket before,well duh!!!....we made beef jerky with it.Years ago.

It was much better then anything we could have bought at the store.

I'll have to get it from the butcher if he has it.If not he can order it for me.

Thanks for the tips.Let you know how it all goes.

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Old 02-20-2009, 08:09 PM   #10
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Hi CM,
I don't know if you have one close by, but Costco here in Md. usually carries brisket. I think I paid about $3.29lb the last time.

"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
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