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
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Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
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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Administrator
- May 2014
- 18984
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I agree with the above, anything to add liquid- soup, stew, chili, lasagna, omelette, frittata, etc.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
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Same here. Chili, or any kind of stew, is good.
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John "J R"
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Club Member
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- NW, PA
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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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Club Member
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About me
Name: Jim
Nick name: Bear
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Club Member
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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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Club Member
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- 4688
- The Great State of Jefferson
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