Everything but the moo brisket

[bmillin]

Previously I posted about how I didn’t get brisket. Tried again with a twist, all with recipes from this site.

corned beef with 1/2 flat-awesome
rendered tallow
70/30 ground beef from trimmings made great smash burgers
burnt ends from the point- wife loved them
1/2 flat left is on the bronco for pastrami

Almost zero waste. I’ve been looking at this wrong.

[Steve B]

I'm also in the minority about brisket. Not a huge fan of the whole packer cook. Although that is good if cooking for a crowd. However, braking it down like you did, it's a whole different ballgame.

[bmillin]

back in LA, in the 80's, we used to eat at the Itchy Foot downtown all the time. Braised brisket sandwiches to die for. This was before I even knew about pulled pork or smoked ribs.

[Spinaker]

To me, there is nothing better than brisket. Maybe a big old beef rib is better, but I doubt it.

The whole packer has so much to offer. You get two different meats to cook. Plus, a bunch of fat to render down into tallow. I use the tallow for months in the kitchen. Not to mention you can use brisket for tacos, sandwiches or stand alone.

The brisket has so much more to offer that any other cut.

[Johnny Booth]

Totally agree. Never any waste, unless one throws away all that wonderful trim. Just ate the last of a packer cooked two weeks ago. The point, sliced thin like bacon and fried. Brisket, lettuce, tomato sandwiches. Better than bacon b/c we are now salt restricted. (Cooking for parents).

[MsTwiggy]

Perspective is everything, its a masterpiece of self reflection to see you about face so readily 🤗👏👏👏🙌😊🔥🔥🐿️

[fzxdoc]

It is satisfying to buy such a large hunk of fat-laden meat and say to yourself, "we're going to eat every bit of this, one way or the other", and then you get to have all the fun of making that happen. That's brisket to me.

That said, when cooking for the two of us, a perfectly-smoked chuckie is hard to beat with less of a time commitment.

Kathryn

[yakima]

Actually, the time commitment is what it is all about for me. It means I am prolly alone on the deck or in the garage. With a thermometer, a cigar, a drink, a book or newspaper.

I wait in vain (not really) for someone to post about brisket via instant pot! I lived a career charging by the minute. It is bliss to ignore small increments of time.

Phil

[fzxdoc]

Here you go, yakima :

https://www.thekitchn.com/instant-pot-brisket-22971236

Reading the recipe made me cry. Where's the bark???

Kathryn

[fzxdoc]

I hear what you're saying, yakima , and I too enjoy those leisurely long-cook days. They just don't happen often enough to suit me, given my time constraints. Sigh.

Kathryn

[Johnny Booth]

Yes, yes, yes and yes. 😁. Except that I make the time to smoke. We do not have time commitments other than feeding and caring for elderly in-laws. Which is a lot, but not too much, and they love my bbq.

[Huskee]

To be fair, "brisket" and "pastrami" really are two different animals. You do not like traditional smoked brisket, and that's ok. But everyone loves pastrami, right?

[bmillin]

Too be honest, my corned beef and pastrami were both good but not that much different. The coriander and extra pepper was great, but the meat was pretty much the same. Did I miss something?

[Johnny Booth]

Pastrami is essentially smoked corn beef. If yours are the same, you might want to put more smoke on it. 🤓

[fzxdoc]

More smoke and more rub! I've seen pastramis that have very little rub on them. As long as the rub is salt free (and Meathead's recipe, IMO), I say pile it on!

Kathryn