Need some help Pitmasters. My son got a brisket from Click that was pretty small and after trimming, the flat was in his words pencil thin and point was on the small side. He wondered what/how to do something with it. I suggested separating the point from the flat, sous vide the parts, and freeze it for another time. (He bought a big one from Costco to fill his need for the weekend). Thoughts?
Also, after SV, how would he make burnt ends out of the point?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
If it's that thin I'd be tempted to leave it fully intact and cook it as normal, since then some of the flat will be protected by the point on top of it. But yeah, if he doesn't want to cook it now I'd dry brine it now and freeze it for later. Unsure on the idea of SV now then freeze.
For burnt ends, id probably sous vide it to cook it and then fridge it. Smoke to warm it back up and set the bark, maybe 2 hrs or so, and then cube/sauce and finishing cooking like any burnt end recipe. That would maximize the smoke.
you could skip the fridge/initial smoke but feel like the texture wouldn’t be as good that way.
How about fold the thin part over on itself. Slice a hinge and fold it over. The folded over part will adhere to itself with Meat glue, or transglutaminase, is an enzyme that is found naturally in humans, animals, and plants. It can form bonds between different types of proteins or different pieces of protein, which is why it’s been given the nickname nature's biological glue.
Comment