I picked up a cheap brisket a couple weeks ago that was supposed to be choice. It was small, 8.5 lbs, and cheap. Thawed it our and cooked it int he PBC (Pit Barrel Cooker) yesterday and I was excited since I had not done a brisky in the PBC. Well, long story short, it was not so good. The smoke profile was great but the flat was terrible. I have done many briskets on my #2 and my pellet pooper and have it down pretty good.
Essentially the flat was tough and way too lean. I even injected this one prior to cooking and it still did not help. Maybe that hurt. Dunno. But I took the flat to 200-204* in several places and it was still tough. The point is fine as it is hard to get a bad point since it has so much fat.
Sooo........ I took the flat and made Shepherd's Pie, or kind of a Texas-Louisiana style Shepard's Pie, if you will.
She showed a lot of promise while cooking. Getting ready to wrap in the butcher paper:
Wrapping in foil for the rest in the cooler:
Bad flat! Bad boy! Go to your corner:
So today I made a quick roux with instant roux. Us Louisiana folks always keep some cheater roux mix on hand. Made with some beef broth.
Cooked some little crawfish boil sized taters skin on and made mashed taters. Lots of butter and sour cream:
Cubed up some of that dry brisket flat
Simmered it down in the roux. Once heated and simmered for a bit it started to break up real nice:
Thew in some peas and corn:
Then into the corning ware dish
Topped off with the mashed taters:
Baked for about 25 mins or so at 350*
Really good stuff.