Brisket for Pot Roast???

[stone-ground]

Lots of great ideas .. got my stomach growling also!

Especially after reading MidwesternBookworm's post. Sounds delicious!

[cynwldkat]

I liked both recipes too. Infact I copied and pasted them into my recipe file!! Thanks!

[mikenbacismama]

I was watching Everyday Italian on FN today, and Giada made what I would consider to be like a pot roast. She used brisket.

Recipes : Bollito Misto : Food Network

Let us know if you make it. It looked good on the show.

[Capt. Cave Man]

Brisket is one of my fav's on the smoker, whole packer briskets(12# like midwests'). But you don't have to marinade to make it juicy and fork tender. Low & slow, 225*, until it just gives up. The meat temp in the flat will be around 200* when done. Still juicy and tender. Don't go by hrs or even meat temp, but by inserting a meat probe into the flat. We like it when it slides in like butter.

Midwest, here is another idea. (PS- keep the smoker going) Once it's done smoke'n, rested for 1-2hrs, separate the flat from the point and slice the flat as usual. Now take the fatty point, get rid of exterior fat(or keep it if you like fat) and chop it into about 1" squares or so. Then get an alum foil pan(or what ever ya have) that can hold all the chunks w/out too much piled up(no more than 2 deep for sure). Add some worchst sauce, garlic, cajun spices, or what ever ya want(use plenty) and resmoke the chunks. This is how I make burnt ends. I still do it at 225* and it can take 3hrs or so. Every 1/2hr-1hr taste them and add more spices if needed, and mix them up a bit for even smoke. Kids don't like char but I get them just a bit crisp on the outside, and it gets rid of some of the fat in the meat. We like them spicy and I make some for the kids that aren't too spicy.
You end up w/a good smokey/spicy/crisp bite sized piece of meat.

[MidwesternBookWorm]

Originally Posted by cynwldkat

So you marinate it for how long? Sounds really good!

Sorry not to have replied sooner... this has been a wild week and I haven't been very good about checking up on the chat here.

We generally try to marinate a brisket for at least three or four days, sometimes longer. You can get those enormous ZipLoc bags, the 3-gallon ones, and put the brisket in the bag, then add the grapefruit juice, soy sauce and onion, and seal it shut, which helps keep the marinade on all sides of the meat. Otherwise, if you're marinating it in a big roaster pan, be sure to turn the meat over at least once a day so that it gets the benefit on all sides.

The drawback to this recipe is that it takes up a significant part of your refrigerator for the better part of a week. We have a second fridge, which helps, but if you're cramped for space in your refrigerator, you'll want to plan for losing most of one shelf for most of a week when you make this.

[MidwesternBookWorm]

Originally Posted by Capt. Cave Man

Midwest, here is another idea. (PS- keep the smoker going) Once it's done smoke'n, rested for 1-2hrs, separate the flat from the point and slice the flat as usual. Now take the fatty point, get rid of exterior fat(or keep it if you like fat) and chop it into about 1" squares or so. Then get an alum foil pan(or what ever ya have) that can hold all the chunks w/out too much piled up(no more than 2 deep for sure). Add some worchst sauce, garlic, cajun spices, or what ever ya want(use plenty) and resmoke the chunks. This is how I make burnt ends. I still do it at 225* and it can take 3hrs or so. Every 1/2hr-1hr taste them and add more spices if needed, and mix them up a bit for even smoke. Kids don't like char but I get them just a bit crisp on the outside, and it gets rid of some of the fat in the meat. We like them spicy and I make some for the kids that aren't too spicy.
You end up w/a good smokey/spicy/crisp bite sized piece of meat.

Excellent suggestion, Captain; thanks for passing that on! Will send it on to the Smoke-Meister and we'll see what he comes up with.