How to reheat and bring chopped beef brisket back to life and …
Nov 23, 2019 · With how many people a brisket feeds and how often briskets are done for super large events seeing or having BBQ sauce with the brisket is pretty much a standard thing. If you go to church events, big festivals, or anything with a ton of people and brisket is being served, you can pretty much guarantee you see an option for chopped brisket ...
Sliced Brisket VS Chopped Brisket. - Smoking Meat Forums
10. Dec 30, 2011. #1. I stopped at a local BBQ restaurant and ordered a brisket sandwich. I was asked if I wanted it sliced or chopped. After ordering I was talking to the cook and asked if there was a difference between the two types of brisket sandwiches. He said the chopped comes from the point and the sliced comes from the flat.
brisket potato soup (leftovers) - Smoking Meat Forums
Nov 7, 2011 · 3 cups smoked brisket, chopped 4 cups milk 2 TBS canola oil 1 TBS peppery dry rub seasoning mix shredded cheese, optional for garnishment In a large pot heat the canola oil and saute the celery and onion for 10 minutes, stirring occasionally. Add the chicken broth, potatoes, brisket, and seasoning mix and bring to a gentle boil.
why is brisket chopped and pork pulled? - Smoking Meat Forums
Jan 13, 2010 · For pulled brsket smokle for three hours @ 225 , pull from smoker ,add a can of coke and wrap tightly in foil . Place in oven at 200 degrees overnight and you will get fall apart brisket for pulling . I hate chopped brisket from the cheap places that whack up the burnt ends , trimmings and point into a chopped sandwhich .
Finishing Sauce for Brisket - Smoking Meat Forums
Sep 19, 2006 · 1/2 teaspoon ground red pepper. Chop fat into large chunks and render in a cast iron skillet over medium heat until there is about 1 cup of fat in the pan. Discard unmelted fat and any unwanted fiber that is left over in the melted fat. Add all remaining ingredients and cover simmering 45 minutes to an Hour.
1.5kg Beef Brisket - Smoking Meat Forums
Mar 23, 2020 · the brisket was only 1.5kg, as I didn’t want to cook a big piece, so not sure if the small size was my first issue. The WSM sat between 110-130°C, and the first part of the cook took about 4 hours to get to 70°C. After it was wrapped and put back on, it only took just over an hour to hit 96°C, which seems pretty quick.
Best beef for chopped beef? - Smoking Meat Forums
May 12, 2015 · My local restaurant supply usually has both brisket and chuck clod for around $3.35 per lb. both work well, main difference is the chuck clod is around a 35-40 lb. chunk vs. the briskets at 13-15 lbs. average.
Keeping brisket for tomorrow? - Smoking Meat Forums
Jun 26, 2017 · Heat up tomorrow in the oven tightly covered and it should be ok. Don't heat up and slice what you don't think you'll eat. Brisket keeps well frozen, but if you slice it up you lose some moisture. I just did a 9# yesterday and plan on freezing most of the point.
Other cuts of beef to smoke? Other than brisket
Jan 18, 2018 · I got a brisket flat resting in the cooler for dinner tonight, while waiting i was looking up brisket videos and came across a video of a guy doing a brisket and when he was done, it all fell apart like pulled pork! Dont get me wrong, it looked good but personally me, brisket is too expensive to cook for eating like PP.
Smoked my 3rd Brisket... Point section tender ... - Smoking Meat …
Aug 27, 2018 · Tallbm said: "Put the rubbery flat in the crock pot with some bbq sauce or beef broth for a good long while and it will tender up, I suggest you make chopped beef brisket sandwiches with it (actually my favorite thing to do)" +1 …