Jim's All Night Brisket


 
Homemade straight beef stock works great, as you'd expect. But I find that commercially canned beef stock, when used alone, often has a somewhat metalic or tinny background flavor note. Cutting canned beef with chicken (I usually do 50-50 but sometimes 75 beef, 25 chicken works better) keeps the overall beef flavor but the chicken significantly decreases any off flavors from the canned beef by lightening the overall mix. The beef flavor from the stock and the flavors that are picked up from the roast or its juices are enough to boost the profile and the results won't taste chicken-y, just meaty.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
But I find that commercially canned beef stock, when used alone, often has a somewhat metalic or tinny background flavor note. </div></BLOCKQUOTE>
YUP! to the tinny taste on the canned stock. I noticed alot of Chef's on the Foodnetwork using the Kitchen Basics carton stocks. I started using them a couple months ago and I'm liking them. Not quite as good as homemade but way above the metal can stocks. No off taste or metal flavors going on in them. When I don't have time to make a stock, I run to the store for the Kitchen Basics cartons of stock.
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OK, thanks folks. Next time I won't trim off as much fat. It was actually very difficult for me to cut the fat off. I gouged into the meat often. I was trying to follow Chris's trimming section here cutting all the fat off the back of the flat down to 1/8" to a 1/4. I guess I went overboard.

My Brisket wasn't marked as Choice. What is the difference in what I bought versus Choice?

Packaged Brisket
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Calhoun:
OK, thanks folks. Next time I won't trim off as much fat. It was actually very difficult for me to cut the fat off. I gouged into the meat often. I was trying to follow Chris's trimming section here cutting all the fat off the back of the flat down to 1/8" to a 1/4. I guess I went overboard.

My Brisket wasn't marked as Choice. What is the difference in what I bought versus Choice?

Packaged Brisket </div></BLOCKQUOTE>
Jeff, I don't trim, period, unless I'm doing up a pastrami. That pic is a mighty fine looking flat. Cut cryo-vac open, apply rub, and place on WSM, cook it up and enjoy. That's all that's needed.
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Bryan, that's good news. I spent over an hour trimming the fat off the Brisket. It was very difficult and frustrating--my wife's Costco knives bite the Wang. I need to purchase the knife outlined in a recent post here. It look dangerous though....

I'm assuming you eventually cut off the excess fat before serving?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Calhoun:
Bryan, that's good news. I spent over an hour trimming the fat off the Brisket. It was very difficult and frustrating--my wife's Costco knives bite the Wang. I need to purchase the knife outlined in a recent post here. It look dangerous though....

I'm assuming you eventually cut off the excess fat before serving? </div></BLOCKQUOTE>
Well some do remove it and others like it. I leave it up to the person who's putting it in their mouth. As for myself, it's all good.
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