A year ago, I got an SNS kettle and have since been making bacon and cooking pork butt pretty regularly, in addition to my normal of Tri Tip, beef roasts and turkey.
However...
I want to do "real" barbecue, and that generally means brisket and ribs.
Step one- Brisket.
This is blasphemy saying out loud, but I have never had BBQ brisket before. Let that sink in a little.
It is not a "normal" grocery store item here is SoCal, though Costco and Sams do carry the whole thing. I don't think my first brisket should be some 20 hour marathon on a $100+ full packer, so I think I am going to get something smaller. Wild Fork has a 6-ish lb Black Angus flat for about 60 bucks. I think I'll start there.
Now, the questions, I apologize in advance

Having never eaten it, how is it served? Assuming it's ready for dinner (cook time + rest), do you slice it and serve it like a roast? What kind of sides- potatoes, rice, vegetables?
If it's not ready for dinner, what then? Refrigerate, then reheat the next day for dinner? Slice it cold for sandwiches?
What to do with the leftovers, as a 6lb piece of meat for 4 people surely will have some. I have a nice slicer and a vacuum sealer, can it be sliced thinly for sandwiches? I assume cubed for chili. Frozen and re-heated for dinner again?
I've read up a lot on here about brisket, but without having actually tasted it, I am flying a bit blind.
Comment