What should I do with 10.5 lbs of brisket...
...purchased during a weak moment made weaker, since it was on sale? DH loves him some meat (and could probably eat the whole thing in two weeks of work lunches were I not the dietary drill sargeant I am); me, not so much these days, especially when it's red. So it's basically going to be just him gnawing away at this. Can I cut it down and freeze it in hunks, or would that make it harder to cook than just cooking it all at once? Got any great recipes/prep techniques I can use on this beast in my fridge? Thanks in advance for the help and suggestions!
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11 Comments:
Freeze some, for sure. Or cook it all and freeze some for quick meals later. Or make corned beef.
dbcurrie at 6:55PM on 06/10/09
I just bought a nice brisket, one of my favorite things to cook.
I'd suggest my method: Either cut the brisket in half or keep whole but must fit into a gallon storage bag.
Add to the bag a bottle of Shiner Bock dark Beer and a 1/2 cup brown sugar, a shot of whiskey and some garlic cloves.
Store in fridg. for 24 hours.
Place in deep roasting pan that has a cover along with the juices
Roast covered at 200 degrees F for 4 hours for starters and then check meat and add hours to the cooking until the meat falls apart.
Enjoy with a pot of beans or potatoes and other veggies.
Freeze the extra for another meal.
Moonmist at 8:09PM on 06/10/09
Make some pastrami or corned beef.....or BBQ brisket.Hell....cut it into thirds and make all 3 !!
onepercent99 at 8:25PM on 06/10/09
I like to have frozen cooked brisket on hand for easy weeknight meals or weekend lunches. I put a 3 pound one, fat side up, in the crockpot, cover with two tablespoons yellow mustard and a dry envelope of onion soup mix (now that we eat better, a sliced onion and some good quality beef bouillon). Cook overnight, pull all the fat off and discard, then chop or slice and add some juice back. I freeze it and it makes delicious sandwiches or goes great on a baked potato.
FeedingFive at 11:26PM on 06/10/09
Dry rub it with a combo of:
Little Salt
Pepper
Garlic
Cumin
Brown Sugar
Cayenne Pepper
Then smoke it for about 15 hours - 200degrees.
This is the basis of Texas Style BBQ.
Ribster at 6:22AM on 06/11/09
You anywhere near central Canada? I'd come and help you get rid of it! hahaa
seriously though:
Ribster sounds like he knows what hes talking about.
Do you have a smoker? It would be worth it.
hungrychristel at 10:13AM on 06/11/09
I'd smoke it too...
mepolo at 3:13PM on 06/11/09
I don't have a smoker. I'm wondering how I could still incorporate Ribster's rub suggestions without smoking it afterward. Could I low and slow roast it instead of smoking it?
mollykate678 at 5:44PM on 06/11/09
use the rub mentioned by ribster, place it fat side up in a 200 degree oven for about 8 hours, brisket is a very forgiving meat so if your busy 10 hours is fine, remember that you are going to get a lot of fat dripping out of this roast so when possible place it on a trivet.
olddad at 9:25PM on 06/11/09
Have cooked thousands of pounds of briskets. If you cook it in your oven and want a smokey flavor, add some liquid smoke. Also @olddad mentioned the drippings. You'll can lose up to 40% of the brisket size and weight during cooking and trimming. That's due to fat and water.
If you want to really emulate 'BBQ', once it's cooked, chop it up and mix lightly with a smoky flavored BBQ sauce.
Enjoy and have a great weekend.
Ribster at 5:04AM on 06/12/09
Thanks for the help, guys. I'm looking forward to my brisket experiment, most likely taking place tomorrow. :)
mollykate678 at 9:27AM on 06/13/09