Brisket Steak testing .

[GonnaSmoke]

Rich, this really has me thinking. Whole packers are on sale fairly regularly around me for $1.99/lb.-$2.99/lb. If there's a way to make a decent grillable steak out of one, I'd like to try it. Was thinking steaks from the point and smoke the flat using SmokinAl 's technique for the flat. Do you think they would definitely need some kind of sauce such as the Bachan's or some kind of marinade? Hot and fast on a blistering hot grill or in a CI skillet? I don't have a SV so... Hmmm...

 

[chopsaw]

Do you think they would definitely need some kind of sauce such as the Bachan's or some kind of marinade? Hot and fast on a blistering hot grill or in a CI skillet? I don't have a SV so... Hmmm

Charles , I'm not sure . I guess if you have a marinade that would break it down enough you could do that . I think the SV really comes into play here .

 

[sawhorseray]

I don't have a SV so... Hmmm...

I think the SV really comes into play here .

Are you beginning to feel "enabled" Charles? Of course you need a sous vide, doesn't everyone? I have thick pork chops going in mine right now, happy happy! RAY

 

[chopsaw]

Are you beginning to feel "enabled" Charles?

Since you brought that up , here's the other sauces .
the green lable is the one I use with stir fry .

 

[Retired Spook]

Marinade in Worcestershire sauce? The vinegar should tenderize it some I think?

 

[GonnaSmoke]

Are you beginning to feel "enabled" Charles? Of course you need a sous vide, doesn't everyone? I have thick pork chops going in mine right now, happy happy! RAY

Where's the Enabler-In-Chief, Steve H ?

 

[GonnaSmoke]

Charles , I'm not sure . I guess if you have a marinade that would break it down enough you could do that . I think the SV really comes into play here .

I guess an experiment is in order...

 

[chopsaw]

I guess an experiment is in order...

I agree . My other thought is , it's not all the same tenderness . So find something that feels tender " in the raw " and report back .

 

[GonnaSmoke]

I agree . My other thought is , it's not all the same tenderness . So find something that feels tender " in the raw " and report back .

That sounds like a plan...

 

[gmc2003]

Nice work Rich, Brisket is still too expensive to play around with around here.

Point for sure
Chris

 

[cptnding]

Where's the Enabler-In-Chief, Steve H ?

YES! That's the one!
Got my glass weights and fermenting lids yesterday. Was looking at dehydrators on Amazon last night. It never ends......

 

[Steve H]

Great idea Rich. And they look really good! I'm wondering if jaccarding the heck out of them would help reduce the chewiness.

Where's the Enabler-In-Chief, Steve H ?

On Amazon! Where else?!!!

 

[chopsaw]

Nice work Rich,

Thanks bud .

Brisket is still too expensive to play around with around here.

I pay around $3.49 a pound . Had about 11 pounds of grind and did the two steaks .

 

[SmokyMose]

Great idea Rich. And they look really good! I'm wondering if jaccarding the heck out of them would help reduce the chewiness.

On Amazon! Where else?!!!

Now that's an idea, and for some reason I happen to have a jaccard ...

 

[chopsaw]

Great idea Rich. And they look really good!

Thanks . They were . Steve if you go back and look at the sliced pics above , You can see how the grain direction changed as I sliced through the whole steaks . I think that was part of the " chewy "

I'm wondering if jaccarding the heck out of them would help reduce the chewiness.

I was thinking along the same lines . I bet it would . Be worth a try to skip the SV . Jaccard , then marinate . Then on a hot grill .
Not all the sections of the brisket will work . I just noticed some pieces were really tender . Mostly due to the way I happened to cut the hunks to be ground .

 

[Steve H]

Actually I'd would still SV them after being jaccarded. With the way the grain goes all over the place. I wouldn't skip that step.

 

[tx smoker]

Man Rick, those steaks look really, really good!! I'd have never thought to cut a steak from brisket but the way you went about it makes perfect sense. Very nice sir!!

Robert

 

[Rafter H BBQ]

Nice job on those… wouldn’t have thought to do that… but now gotta try it out! Thanks for posting and congrats on the ride!

 

[SmokyMose]

Actually I'd would still SV them after being jaccarded. With the way the grain goes all over the place. I wouldn't skip that step.

I agree, but if you wanted to marinate before the SV all those little holes would let the marinade really get into the meat.

 

[Texas Cookin']

Wow! Never thought of doing this. Looks great.