Smoked Brisket and it's uses

Rasbury said:

Hey people,
I've been loitering for a couple of weeks now gleaning some invaluable information on a variety of topics. Think I'm gonna attempt a whole packer quite soon , pretty sure it's not very often that a butcher round my neck of the woods gets asked for a full packer so that will probably be my first hurdle. I intend to do burnt ends with the point but to be honest I'm not too sure what to actually do with the flat - do you guys serve it like roast beef with potatoes , veg and gravy , do you serve it on buns like pulled pork?? I prefer it to be eaten like roast beef....You can pull it and put it on a bun too but it's so good it does just fine all by itself.

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There is much more experience on here than I can offer but this is mostly what I've gleaned from the guys here.....

Caesar brisket salads are incredible.

Chili , Soups , Salads , Chopped up and mixed with cubed Potatoes and used as a Hash , and the 'Traditional Texas Sandwitch"...White sliced Bread , with a smear of BBA Sauce on each side , add sliced Onion ,Hamber Dill Slices and 'thin slices of the Brisket with just a little bit of sauce on the meat-just a hint of taste . 

I enjoy a plate of slices and Corn Tortillias , Mmmmmmm.

Have fun with it and...

With the flat, I will slice it about pencil width . you can then make sandwiches or serve as entree for lunch or dinner. I like to chop it up ,mix a little sauce in it , and its great that way too. Then when its about all gone, you can chop it up and put in baked beans , really good !  Also it does freeze well . Good Luck !
 

You have got to give Chef Jimmy's Smoked Au Jus, and the recipe is at the end of this post. I made this with my first brisket and it is outstanding with the brisket. My brisket was 16 lbs, I made burnt ends from the point and sliced the flat. I sliced mine, put it with au jus in somewhat flat resealable containers and froze. I popped the frozen brisket and au jus out of the containers then vacuum sealed them and into the freezer. We had some last night for dinner that I simply warmed the meat in the simmering au jus. Served it with fried eggs, hash browns and toast...awesome! It made great French Dip sandwiches as well.

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, 

THEN  add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2 tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bay leaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. 

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy

Pasted from <http://www.smokingmeatforums.com/t/...l-advice-is-requested-and-welcome#post_768826> 

Here is a recipe for a smoked brisket potato soup that is killer for leftover brisket.

http://www.smokingmeatforums.com/t/112819/brisket-potato-soup-leftovers

The only thing I've changed is I now use (due to advice on this forum) a shallow skillet to make the roux instead of a sauce pot.

Made chili with the last one I did. Man oh man, that was good!