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Fixing a brisket

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  • Luis Alcaraz
    Charter Member
    • Aug 2014
    • 4
    • United States
    • Weber Smokey Mountain 18”
      weber one touch 22”
      smokey joe 14”

    Fixing a brisket

    hi guys. Tried my first brisket and I screwed up. Let one of the vents on my WSM open by mistake. Hard as a leather belt. Flavor is very good though, and salty-ness is perfect. Any ideas how can I put this to work? A bean recipe perhaps? Mixed with Scrambled eggs maybe? I would hate to throw it away
  • Troutman
    Club Member
    • Aug 2017
    • 7771
    • 1521

    • OUTDOOR COOKERS

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    #2
    Got any dogs?

    Comment

    • Mosca
      Charter Member
      • Oct 2014
      • 3777
      • PA
      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

      #3
      Chili.

      Comment

      • Steve R.
        Club Member
        • Jul 2016
        • 2497
        • Elizabethtown, KY
        • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

        #4
        Cut it up for chili meat? There is probably some part of it that is just tender enough to work for that. Welcome to the Pit, BTW!

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15371
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

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          #5
          I agree with the above, anything to add liquid- soup, stew, chili, lasagna, omelette, frittata, etc.

          Comment

          • shify
            Club Member
            • Jun 2017
            • 542
            • Westchester County, NY

            #6
            Try to make some sort of braise with it and soak in liquid. Simplest way would be to slice, add to a pan and cover with beef broth and simmer for an hour or however long is needed until it starts falling apart.

            Comment

            • Henrik
              Founding Member - Moderator Emeritus
              • Jul 2014
              • 4477
              • Stockholm, Sweden

              #7
              Same here. Chili, or any kind of stew, is good.

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              Comment

              • Spinaker
                Moderator
                • Nov 2014
                • 10959
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
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                #8
                Yep, throw it in some Chili!

                Comment

                • Sephon
                  Club Member
                  • Jan 2017
                  • 198
                  • NW, PA
                  • Setup
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                    Favorites
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                  #9
                  My first couple brisket cooks were the same. I mixed it with small cubed potatoes, lots of butter, peppers and onions. Made an awesome hash.

                  Comment

                  • Luis Alcaraz
                    Charter Member
                    • Aug 2014
                    • 4
                    • United States
                    • Weber Smokey Mountain 18”
                      weber one touch 22”
                      smokey joe 14”

                    #10
                    You guys rock!!! I will do my homework as a newbie as well!!!

                    Comment

                    • Jon Liebers
                      Club Member
                      • May 2018
                      • 197

                      #11
                      Chili, then make Chili Dogs!

                      Comment

                      • RonB
                        Club Member
                        • Apr 2016
                        • 13506
                        • Near Richmond VA
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                          lots of probes.
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                        #12
                        Welcome to The Pit.

                        Comment

                        • JimLinebarger
                          Club Member
                          • Jun 2017
                          • 907
                          • Spokane Valley, Wa.
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                          #13
                          Mac and cheese

                          Comment

                          • JGo37
                            Club Member
                            • Apr 2018
                            • 1576
                            • the LOU
                            • Cookers:

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                            #14
                            I'm going to take a left and suggest slow-stewed Hungarian goulash. That will bring the meat back and serve you an interesting pairing. It's a good pick because the countryside tradition is to use smoked paprika. Smoked meat is a good goulash ingredient, and don't forget the farmhouse ale.

                            Comment


                            • Luis Alcaraz
                              Luis Alcaraz commented
                              Editing a comment
                              Sounds quite interesting, you wouldn’t happen to have the recipe?

                            • JGo37
                              JGo37 commented
                              Editing a comment
                              My own recipe is tweaked. I suggest reading two or three on the net and going forward from there.
                          • CaptainMike
                            Club Member
                            • Nov 2015
                            • 2676
                            • The Great State of Jefferson
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                            #15
                            Burnt ends

                            Comment

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