In Praise of the Whole Brisket

[Reds Fan 5]

In an earlier post I detailed a recent brisket cook. I write today in praise of the whole brisket, the culinary gift that keeps on giving. My reflections are not groundbreaking and are old news to the veteran pit masters here. I hope, though, those new to this game or new to brisket find something useful.

We are a family of three (though one of us is a 17 year old young man who eats like a family of three on his own). We bought a full 10lb choice brisket from Costco. From that one brisket we yielded the following:

Smoked brisket dinner for 3 the day I cooked it (on OKJ Bronco)

2.5 lbs ground brisket from the trimmings that so far have been tacos for 1 and a fantastic pasta w/meat sauce dinner for 4. We still have a lb left. (Kitchen Aid grinder attachment)

2 cups beef tallow rendered from fat trimmings we’ve been using for cooking oil. Made chicken soup for lunch this week, used the tallow to sauté the vegetables, giving the soup great depth of flavor.

Chopped and froze leftover brisket from the original meal. Used some of it last night for brisket grilled cheese dinner for 3.(wrapped tightly in foil, sealed in ziploc bags, thawed in refrigerator, gradually reheated on stovetop with beef tallow, splash of chicken stock, and splash of bbq sauce)

We have enough leftover chopped brisket and enough ground brisket remaining for at least 2 more meals for 3 people.

The brisket was 3.99/lb. For around $40 the whole brisket will make at least 5 meals for 3 people each plus the tallow. At $3.99/lb it might be the best ground beef deal around.

Maximizing the whole brisket’s value requires some time, patience, and equipment. If you have time, patience, equipment and creativity, you’ll wonder, “Why didn’t I buy a bigger brisket?”

Before you ask, up next, brisket Mac n cheese.

[DaveD]

you’ll wonder, “Why didn’t I buy a bigger brisket?”

That's the first thing I thought when starting to read your post! Why just a ten pounder??

Having a vac sealer has totally changed the game for us on leftover smoked meats of all kinds, including brisket. Glad you are getting your money's worth!

[DaveD]

I hear ya on space in the kitchen... definitely the biggest shortcoming of our home too.

[Reds Fan 5]

DaveD, let’s just say we have space but much of it is occupied by what I’d call decorative rather than useful objects.

[DaveD]

Reds Fan 5 Ah, I see. A horse of a different color. We have zero decorative and still have to put our dutch ovens and my vac sealer out in the living room's built-in shelves...

[Troutman]

We just thawed some leftover Wagyu brisket and plan to make enchiladas and breakfast tacos this weekend. It is indeed a good value and I would say almost better as a leftover.

[barelfly]

I agree on the better as a leftover!

[Uncle Bob]

Waste not, want not. That is a good write up for those who have been intimidated by the size of a whole brisket. Only the cryovac bag was single use (but thankfully did it's job well).

[barelfly]

Your post makes me smile in a number of ways. First, your 17yo Man Child….eating like a family of three on his own! Ha. I can relate with my 18yo man child.

I also love the detailed account of your use of brisket. And it’s why I think brisket and pork or so wonderful after the cook. The versatility and the fun you can have with the leftovers! Grilled cheese, tacos, whatever, it sure does make that brisket that much better when you find so many ways to enjoy it!

thanks for the fun post!

[fzxdoc]

Great post, Reds Fan 5 . You hit the nail on the head. It's pretty hard to have a bad brisket cook, because no matter what, every part is usable if you have the time to spend on it. Plus you have the fun of the cook itself, which is one big reason why we do it in the first place, IMO.

About the tallow, after rendering, I pour it in a shallow dish and put it in the coldest part of the fridge for a day or in the freezer for about an hour. Then I cut the hardened tallow into chunks and store them in a plastic bag in the freezer. That way I can take it out a chunk at a time for painting steaks or burgers, using for sautéing, etc.

Kathryn

[fzxdoc]

RlsRls , you can read about Reds Fan 5 's brisket cook over on this topic. The info you're looking for is on page 2 as I recall.

https://pitmaster.amazingribs.com/forum/charcoal-drums-barrels-and-bullet-smokers/oklahoma-joe-bronco/1455232-overnight-bronco-cook#post1455232

HTH,
Kathryn

[Reds Fan 5]

RlsRls I was about to answer when I noticed fzxdoc beat me to it.

Thanks, K!

[Reds Fan 5]

RonB, great idea. Love having the tallow. Amazing for potatoes and vegetables.

[Sid P]

Great post, glad you enjoyed it! At our Costco the packer briskets and flats are always 30 feet apart, and there’s usually at least 7-8 packers to choose from. A first time brisket shopper might assume they’d be next to each other, which would be logical.

[Reds Fan 5]

Thanks, @SidP. I’m a veteran Costco shopper and know the layout you describe. On this day, though, they did not have any packers in the case. The butcher retrieved one from the back. It was one of the smaller packers I’ve seen there. And, thanks for your role in this brisket story!

[Sid P]

Just making sure, and I’m glad you like the Bronco. BTW, I once cooked a 16# brisket on my 18" WSM using Harry Soo’s solution of raising the middle with a couple blocks of wood. Worked perfectly.

[58limited]

For an awesome breakfast treat sprinkle some chopped brisket (or pulled pork) on top of biscuits and gravy: biscuits and debris.

I generally cook 8-11 lb pork butts and 12-14 lb briskets and then vacuum seal the leftovers. Lots of creative ways to use them (many already suggested above): Pho, chili, beans, tacos/enchiladas/burritos, casseroles, mac n' cheese, soups, gumbo, queso, etc.

After rendering the fat the leftover cracklins make good dog treats.

[Huskee]

Brisket chili is one of my all time favorite uses for leftover brisket!

[Reds Fan 5]

58limited, great idea! My biscuits and gravy topping is creamed leek with sautéed mushrooms. Will try the brisket.

[Reds Fan 5]

Huskee, we love brisket chili. 100+ degree heat index here (in Chicago!). So the chili will wait.

[Huskee]

Yes! A bigger brisket! But caution, there's a point where "bigger" can be too big. My personal favorite size is 14-16lbs. Much bigger, say 19-21 lbs for instance, and my personal experience tells me you get much more % fat needing trimmed leading a lower yield for that higher price. Your mileage may vary and I'm sure there are some who do not agree with me here, this is just my experience.

Congrats on the successful cook. You've experienced full brisket nirvana and now it's time to upscale!

[Reds Fan 5]

Huskee, thanks. I would not want much bigger than 15. I’m not sure one that big would fit on the standard Bronco.

[Michael_in_TX]

I'm just here to give a shoutout to the brisket grilled cheese. I gotta remember to try the next time I do brisket.

[Huskee]

Yes! Yummmm...