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Fixing a brisket

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    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

    #2
    Got any dogs?

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      #3
      Chili.

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        #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!

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

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            #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.

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

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                #8
                Yep, throw it in some Chili!

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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.

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

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                      #11
                      Chili, then make Chili Dogs!

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                        #12
                        Welcome to The Pit.

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                          #13
                          Mac and cheese

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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.

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                            • 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.

                            #15
                            Burnt ends

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