Does anyone do this...


 
S

Scott Dace

TVWBB Super Fan
Cook on a bed of carrots, onions and celery? I can pronounce the french term fo it but can't for the life of me spell it.
I like to do brisket flats on a bed of onions in a pan and I've done prime rib with the carrot, onion and celery. I was wondering if this would work for a packer also. The veg's seem to steam the meat and the fragrance and flavor seem to permeate it also.
I'm considering trying this at the Cape Cod Championship...I know, I know, NEVER EXPERIMENT AT A COMPETION!
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I think it would work and maybe throw in a little chicken or beef stock and maybe a few spices and baste with it...
 
It's called a mirepoix (meer-pwa) and I really like the idea. I need to see if I can find a pan that will fit the WSM, hold the mirepoix and allow smoke through.

I have never done it, but you see oven roasted meats done like this on Triple D all of the time.
 
Mirepoix...those frenchies certainly are a funny bunch.
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I think its a good idea except I just thought about this. When they judge brisket they are looking for bark also, true? I think if you cook to near internal target temp then swap it over to a kettle using direct heat, maybe fluff some more rub on it, it just may work.
What do you think?
 
I don't see why you couldn't do this in a comp. Although I don't compete, since you're turning in sliced brisket flats, the firmness of the bark may not be critical. But as you wrote, finish off the brisket over direct heat to reset the bark. Mirepoix can be used in many dishes. It's quite common with beef and pork. It's a standard element in making a Bolognaise sauce and many Cajun dishes. I'd recommend finding an aluminum pan to put your veggies and meat in. Either cook uncovered to allow smoke access to the brisket or cook for a least a few hours uncovered before covering.

Paul
 
Thanks guys. I think I'm going to run with that. I may crisp up the bark but as you said, its sliced so it really is not a factor. Flavor, tenderness and appearance is what matters.
 
Sounds like a braise to me. I did a Butt last weekend in an oven with the same ingredients as my braise. I add 2 cups of chicken stock and the butt sits on the mirpoix. Of course it is covered but tuns out GREAT. For gravy I blend or boat motor the braise and strain, the gravy is delicious that way.

Good luck with the comp.
 
It would seem to me that the Mirepoix is used as a flavor base to catch drippings and provide depth of flavor to a sauce made from the drippings rather than to flavor the meat that's just sitting on top directly.

I could see putting a small rack in the bottom of a pan and then smoking the meat and collecting the juices in the pan to place in your sauce. The collected juices added to the sauce really add a depth of flavor and subtlety to the sauce and with the same spices on the rub now going into the sauce meld things nicely together.

Plus, bark needs to be there for a contest (in my opinion) and if you cook sitting on the veggies the bark formation suffers.

Just my opinion,

Brad.
 
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