The Official Brisket Thread

[CJF]

Just put 10 briskets on the smoker for a catered wedding on Thursday. I’ve noticed very few choose brisket for their first wedding/reception but it’s really common for a second wedding. I like to think second marriages probably are more successful and I think brisket is a good indicator.

[Bo Diddley]

Just put 10 briskets on the smoker for a catered wedding on Thursday. I’ve noticed very few choose brisket for their first wedding/reception but it’s really common for a second wedding. I like to think second marriages probably are more successful and I think brisket is a good indicator.

I can't imagine cooking that many at the same time. Respect!

[Jeff Lebowski]

Just put 10 briskets on the smoker for a catered wedding on Thursday. I’ve noticed very few choose brisket for their first wedding/reception but it’s really common for a second wedding. I like to think second marriages probably are more successful and I think brisket is a good indicator.

Marry the first time for love. The second time for money. And the third time for companionship.

Or brisket. Whatever.

[All-American]

Marry the first time for love. The second time for money. And the third time for companionship.

Or brisket. Whatever.

Pretty sure CJF is taken.

And if he's writing up a waiting list, I got dibs.

[CJF]

Here is a fun little demonstration in shrinkage.

[Bo Diddley]

Here is a fun little demonstration in shrinkage.

There was significant shrinkage.

[BigFatMeanie]

The front and center brisket appears to have a length of 25 grate bars in the first photo and 20 in the second, a 20% reduction.

[Joe Public]

That looks delicious.

[CJF]

The front and center brisket appears to have a length of 25 grate bars in the first photo and 20 in the second, a 20% reduction.

That is after trimming. And keep in mind, that’s just length. The point is where the real shrink takes place. I put these in bottom up with no racks. When I put the rack on to, the grates are touching the point. These will have 2-3 inches clearance now. It’s about 35%-50% shrink as a standard rule of thumb.

That is why I almost always recommend pulled pork for a ward party but always recommend brisket for a special event.

[Non Sequitur]

There was significant shrinkage.

Like a frightened turtle.

[CJF]

I meant to post this a while ago, but completely forgot about it until responding to Bo's turkey thread. My mom loves brisket but she also loves mashed potatoes and gravy. For her 80th birthday she requested I make brisket but asked if I could also make potatoes and beef gravy. I'd never thought of doing that with brisket. It almost seemed sacrilegious to serve gravy with brisket. But it was her 80th and so I did it. I used that same method I always do for my catered briskets and cooked them 36 hours in advance and pulled after about 20 hours and then put a little bit of beef broth in the bottom and let it sit in the warmer for 15 hours. Normally I will serve that broth as an au jus on the side after brushing a little of it on the sliced pieces. I always have extra liquid so I will use the leftover that I'll put in with leftover brisket. It makes for great chopped brisket sandwiches. Instead, I used it for gravy. It turned out excellent. The intense smokey brisket flavor really came through. I've been asked to do this several times since. It's become a family favorite. Now I save extra brisket drippings and throw it in the freezer. I use that for my gravy when making a regular roast or even steaks/tri-tip when we want potatoes and gravy.

[Bo Diddley]

That sounds delicious. Now I'm hungry.

What do you use for your rub? I do 50/50 kosher salt and course black pepper. I'm imagining my drippings to be a little too salty.

[CJF]

I’m about 55 black pepper 45 kosher salt. The drippings aren’t getting much of the bark. It’s getting drippings, but the bark is set and the salt/pepper flavor isn’t overpowering.

[wuapinmon]

If you put a piece of brisket in an InstantPot with kosher salt, granulated garlic, black pepper, and a can of chicken stock, cook it for 125 minutes, and release the steam, you'll get a fall apart piece of meat that's not overly dry like slow-cookers and pressure-cookers often leave it. We ate that last night for dinner and tonight we made taquitos out of the leftovers. I bought a brisket for $55 at Walmart (USDA:Choice), trimmed it and cut it into three portions. We've gotten at least two meals out of each piece. I've also rendered down the trimmings into beef fat that I'll use to make homemade french fries on Christmas Day.

For the money, it's one of the better deals for good beef.

[Jeff Lebowski]

If you put a piece of brisket in an InstantPot with kosher salt, granulated garlic, black pepper, and a can of chicken stock, cook it for 125 minutes, and release the steam, you'll get a fall apart piece of meat that's not overly dry like slow-cookers and pressure-cookers often leave it. We ate that last night for dinner and tonight we made taquitos out of the leftovers. I bought a brisket for $55 at Walmart (USDA:Choice), trimmed it and cut it into three portions. We've gotten at least two meals out of each piece. I've also rendered down the trimmings into beef fat that I'll use to make homemade french fries on Christmas Day.

For the money, it's one of the better deals for good beef.

Brisket in an Intsapot?