Ref; Now that I did Brisket..my next idea..

[TomKnollRFV]

I actually was going to chop and freeze some brisket; it won't happen. There's maybe one more meal portion left and I see no reason to vacc seal it the way it's going.

But, I did a Brisket, I didn't mangle it <Well. To be fair if I let ya'all see my trimming job you might disagree> which had me thinking of other hunks of beef that take real well to low, slow cooking...and I want to ask here.

Any of you ever do Osso Buco on a smoker? I was thinking of doing it some time, but only a few hours of smoke, just to add a bit of flavour to it. Osso Buco uses the shank, and some pretty robust ingredients. I actually love shank, it's a robust beef flavour. <Or what ever animal you use>.

My only concern here is will a MES ever get hot enough to get that thing up to proper cooking temps for Osso Buco!

 

[foamheart]

LOL... I always ask folks wanting left over ideas, "what was wrong with it?" LOL

If I want some for the freezer, I cook twice what I usually would.

Congrats on your smoke.

 

[KrisUpInSmoke]

I haven't smoked it, but I'd smoke that! I'd follow the stove top prep instructions, then put it in a pan uncovered with its braising liquid and such, in the electric smoker (which seems to hold moisture pretty well) with liquid in the water pan, using oven temp and time for low and slow lamb shank. It'll still get smoke and so will the liquid, and you can keep it light with a fruit wood. You could even finish it in the oven.

 

[TomKnollRFV]

I saw some one do it on a pellet grill; but that thing can ramp up to 350f..

And Foam normally I save a few good pounds of pulled pork when I do it, but apparently Brisket just disappears.