I have lived in California my whole life. I have never travelled to Texas, the Carolinas, Tennessee, or Missouri. My barbecue experience consists of Santa Maria Tri Tip (my whole adult life) and whatever passes for "barbecue" in California restaurants, which I gather, isn't any good.
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.
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.
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