• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Prime Brisket and Mushroom Scalloped Fauxtatoes

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
2,607
1,712
Joined Jun 13, 2017
In what has been a weekend of a rapidly changing world I needed to do something "normal". Normal and stress reducing for me is cooking. I had grabbed a prime brisket at Sam's and was ready to roll with it. I pondered sides last night and decided to do some kind of scalloped "fauxtatoes" and a salad of some sort. I had a lot of other things going on so did not capture a lot of prep work.

I went very simple with just SPOG for rub. I smoked the brisket hot and fast at 300F. I used B&B Texas style oak lump and a mix of mesquite and cherry. I put a pan under it with a mix of Minors Beef Au jus, Minors beef broth and some rosemary and savory. I had some errands to run so once I got it settled in I took off for a few hours. Love monitoring it remote from miles away with the Fireboard. The 270 cabinet held +/- 2F to 300F the entire time. After I came home I wrapped it in a pan with a bit of broth about 170ish. I checked it at 198F and it was really tight still. I put it back in and run it up to 204F, was like butter to the probe. Into a cooler it went then for around an hour or so. Here it is brought inside and ready to serve some. I did not get a dark bark but it is a bit darker and redder than the pic indicates.

whole in pan.jpg


Here are a few shots shots of the slices and the good ole bend test. Not sure how well it shows in the text but the tenderness and juice level were off the charts!
sliced 2.jpg

slice bent.jpg


Here are some of the chunks from the point. I love the fatty point the most and usually just cut it in chunks. This stuff was juicy and melt in your mouth lucious tender.
chopped 2.jpg


For the fauxtatoes I sliced and boiled two Daikon radishes. Boiled until tender and drained. Then it was time to make the sauce. The sauce started with a roux of almond flour and butter . I added in heavy cream , a little gruyere , parmesan and cream cheese. I added in about a cup of porcini and chanterelle mushrooms and simmered to get that nice shroom flavor married in. After that it was time to layer it in a pan with the Daikon and bake off at 375F until the top browned a tad. Pics are a shot of the sauce in progress and a close up of the baked pan. The mushrooms really came through in the creamy sauce. This stuff is the bomb. A definite keeper in the rotation.
sauce in pan.jpg

scalloped mushroom Daikon.jpg


I whipped up a quick tomato blue cheese salad. Very simple stuff, tomato, blue cheese , some olive oil and a touch of course salt. Here it is all coming together plated up for supper. Here are a couple plated shots.

plated 2.jpg

plated 1.jpg


Well that's it. Thanks for looking!!This was the first cook where I actually used prime. I can say without a doubt the prime brisket is the best I have ever done. I will likely only do prime from now on.
 

chilerelleno

Smoking Guru
OTBS Member
SMF Premier Member
6,562
4,905
Joined Oct 17, 2016
Looking danged good, nice cook.
I'll have to try the mushroom sauce with real taters.
LIKE!
 

GATOR240

Smoking Fanatic
OTBS Member
SMF Premier Member
805
305
Joined Oct 15, 2017
Very nicely done. The taters look great. Excellent job on the plating - Like
 

Jabiru

Smoking Fanatic
532
304
Joined Mar 5, 2019
Yum, your plating is like a work of art. I understand cooking does relax the mind, when I have a big cook on the line with guests there is no relaxing for me. Haha. Beer calms me in that situation.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,414
6,160
Joined Jun 22, 2009
It doesn't get much better than that!
Nicely done!!
Al
 

sawhorseray

Master of the Pit
SMF Premier Member
1,916
1,635
Joined Oct 17, 2014
You brisket looks to be spot on, just a beautiful piece of work, Like! RAY
 

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
2,610
2,988
Joined Apr 14, 2013
Another stellar meal Jeff!! I've never considered brisket to be an elegant meal but you certainly presented it that way!! Excellent job and congrats on the carousel ride. Much deserved for a gorgeous meal my friend. Big LIKE

Robert
 

Smokin' in AZ

Master of the Pit
1,106
638
Joined Jul 13, 2019
Jeff, WOW!

That looks fantastic my friend.... :emoji_thumbsup:

Love the smoke ring on that and a lovely lookin' plate to boot.

GREAT BIG LIKE!

John
 

SmokinVOLfan

Master of the Pit
OTBS Member
3,168
2,028
Joined Feb 27, 2018
Dang Jeff! That brisket was smoked to absolute perfection. Whole meal looks outstanding man. Big LIKE!
 

fullborebbq

Meat Mopper
SMF Premier Member
252
126
Joined Jun 3, 2015
Looks like a winner! Shroom sauce has my mouth watering................... Super point for shroom sauce!!!!!
mp,840x830,matte,f8f8f8,t-pad,750x1000,f8f8f8.u2.jpg
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.