Crumble/ chop it it up, add it to fresh ground beef (20% brisket to 80%ground beef) and make smoked brisket burgers. A local restaurant does this and the burgers are great.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Green chile brisket tacos. Chop it up, Let it simmer in some beef stock perhaps, then pull it out and add the green chile and and pan fry it up a bit then add to tacos so the juice doesn’t soften the tortilla. Then crisp those tortillas up on the griddle with cheese of your choice.
That’s what I’d do. But I love me some brisket tacos!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Chopped brisket with BBQ sauce mixed in. I had not had that until recently in a visit to Bucee's, and it was so good I did it myself with some brisket leftovers recently.
I inject brisket with beef broth before the cook . . . how about after?
Maybe an after-cook marinade?
Steam it in a rice cooker?
Dry it completely, grind it into a powder, and make your own Beef Boullion, beef rub, or beef seasoning.
Add the brisket powder to Cools Light for Brisket Flavored Beer.
Pull / chop mix with your favorite sauce and any drippings you have , bag and freeze. Thank me later when at 2 am some morning after a few too many and you MUST have bbq?
Last edited by CHNeal; February 5, 2023, 07:55 AM.
I've been through that once. I started then only cooking primes. Surprised at your cook with a prime, but i guess it happens, unluck of the draw. I did a rotisserie chicken once with the same dried out results, must of been the barnyard bully.
So, about a pound got chopped and mixed with some canned beans, the drippings I had saved, and a can of Rotel. A yummy dinner last night. The rest is bagged and frozen for future use in chili or one of the other excellent suggestions you folks made in this thread. Thank you for your help everyone.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Major brisket fail. A Costco prime brisket. The flat is so dry it is almost crumbling. When I picked it up, the whole thing cracked (see pic). Any suggestions on a use for the flat other than paperweight?
Damn dude,
That sucks. I'll bet you were seriously disappointed. Makes me nervous for my upcoming cook that I have the whole extended neighborhood coming. I'm def gonna inject w/ phosphates as added layer of protection against drying.
I love the suggestions here. I'm taking note, just in case!
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