Brisket: Lore and Recipies

[Macabre]

Pastrami comes from brisket?  That is wild. 

[GoingNuts]

Yes Mac, it all starts with brisket.  I was trying to post a "how-to" in a spoiler so Mookie didn't have to see it, but for some reason my right click isn't working and I can't copy the links!

[Macabre]

For me, brisket is about barbecue and Texas. I was really surprised to learn it was part of Passover. I guess Jewish Texans have it lucky.

[Macabre]

So DH is explaining to me why brisket would be a Passover thing. See, it doesn't make sense to me, since brisket is such a slow thing.

[spoiler]He said it was boiled. ?!?! Okay--I can just say that if that is how it is prepared now, it is not the best way to make it. No way.

We had a very difficult time finding anything but small brisket in Virginia. DH said it was packaged with corned beef spices and always small. In Texas, you can buy smaller ones, but usually when you buy it it's 20"-24" long. We never saw those in Virginia. [/spoiler]

[BensMom]

I have never boiled a brisket, nor heard of anyone else doing that. Weird. I'm not sure how brisket became Jewish food. (I usually make one for Rosh Hashana as well as Passover.) It's cooked like any pot roast I think. Throw in some onions, potatoes, carrots, add some seasoning or onion soup mix.

[Macabre]

Ah--I've never had it that way in my life.

[hedgehog]

I am surprised you never knew pastrami comes from brisket, Mac.  So does corned beef.  Very similar, But they use different spices and pastrami is smoked after brining. And I have heard of boiling brisket.  Yuck!  But a nice slow braise, OTOH  yum! 

I saw Chef a few months ago.  Food porn!

[GoingNuts]

 

Ah--I've never had it that way in my life.

I'm on my phone now, but will post my brisket recipe in the cooking section. Lots of onions, garlic, wine and OJ. It's foolproof.

[Macabre]

Delis are probably not a key part of West Texas cuisine like they are elsewhere.



Y'all--brisket is meant to be eaten as barbecue. I have eaten it no other way, save for corned beef, and that's been sliced and goodness--just a couple of times since I developed my sesame allergy in 2005.

My dad used to cook brisket outside in this giant smoker made from two horizontal oil drums.  It was probably five feet tall altogether. It cooked for three days. but it didn't taste artificially smokey.

That's it. I am going to Dickey's for lunch.

[Macabre]

Maybe a separate brisket thread?  And we can break off this part of the thread for it.

[Macabre]

We've often used a dry rub, but I do really like this one bbq sauce my mom used growing up, and we have, too:  Claude's.

[Macabre]

This has pictures of what bbq brisket looks like.  And also more information than i can actually stomach and eat brisket.  But I see it does talk about dry rubs. 
http://amazingribs.com/recipes/beef/texas_brisket.html

[hezzier]

All this talk makes me want a pastrami sandwich from Jacob's Deli in Boynton Beach, FL.

[hezzier]

This has pictures of what bbq brisket looks like.  And also more information than i can actually stomach and eat brisket.  But I see it does talk about dry rubs. 
http://amazingribs.com/recipes/beef/texas_brisket.html

This site is the holy grail for DH, he doesn't question a thing and just follows the instructions.

[SilverLining]

So DH is explaining to me why brisket would be a Passover thing. See, it doesn't make sense to me, since brisket is such a slow thing.

[spoiler]He said it was boiled. ?!?! Okay--I can just say that if that is how it is prepared now, it is not the best way to make it. No way.

We had a very difficult time finding anything but small brisket in Virginia. DH said it was packaged with corned beef spices and always small. In Texas, you can buy smaller ones, but usually when you buy it it's 20"-24" long. We never saw those in Virginia. [/spoiler]

I have a corned beef brisket sitting in my fridge right now.  It will be boiled for dinner tomorrow night. Which reminds me....I need cabbage.