Was looking for a whole packer I could stick in my curing refrig and came across a nice brisket point in the adjacent meat case. It's about a 4# piece of choice, so no big deal. On a whim I trimmed it up then gave it a roll and a tie. Hmmmm I says to myself, what ever shall I do with this? Then I remembered my good friends at Amazing Ribs so I throw it out to you. How shall I prepare this rather odd presentation of beefy goodness?
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17Smoke Like A Brisket To Probe Tender64.71%11Sous Vide Que Brisket Like17.65%3Sous Vide Que Steak Like0.00%0Some Other Method - Explain17.65%3The poll is expired.
Last edited by Troutman; March 2, 2018, 05:37 PM. -
I would make a large German rouladen out of it since you have it thin and can roll it. Roll it back out, mustard, bacon slices, onions, pickle spears, S/P. Roll it up, tie, Brown it and then let it slow cook and braise until done, creating its own gravy. When finished, make some German spaetzle or bread dumplings to go with the great gravy.
Thats not not an option on your list but, that’s the first thing I thought of when I saw the pics.Comment
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Put it in a box with some dry ice
and ship to me!
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I like your tying job but maybe something like Jerod Broussard burnt ends.
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I agree with HawkerXP but instead of using his address use mine! I can almost taste the burnt ends that beautiful point could produce! Nice tie job btw my left hand won't do that. Or cut paper with a scissors or carve a turkey or...etc. etc.
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I voted #1 simply because I posted some vid of Scott Rea rolling briskets a while ago. Apparently this is common across the pond. Fascinating! I have yet to try it but I must!Comment
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Bingo lonnie mac , I saw a Scott Rea YouTube (not your's but one I found) that had him rolling some flats. Kind of gave me the idea.....I'm exposed !!!!! BTW love that guy, great butcher !!
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Buy the way, that is quite a butchers knot. Care to explain? Kinda a knot guy, and I want to know!
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I was so impressed doing "cut while raw" burnt ends! Smoke ring and bark all around. I'm doing it again this weekend and turning them in to the judges if they are tasty. Cut 1-1/2 inch cubes to end up with 1" squares.Comment
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Well the meat is ready to go this weekend and the poll is now closed. Wish there were more votes but of the 17 of you, over 60% want the traditional low and slow to an untraditional presentation of meat. That being said, it goes on the smoker this weekend. Results to follow sometime in the near future. Thanks for participating, that was fun !!!Comment
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