Okay, I overdid my first brisket. Now what?


 
D

Davis Calhoun

New member
I've already chopped it all up against the grain, adding some bits of fat for moisture. It'll be sandwiches. Lots of sandwiches. I saw the recipe for spaghetti and I'll try that, but anybody find creative uses for slightly dry brisket?

Also, is $4.29/lb high?
 
Davis,

Some of my best brisket sammiches were the drier end pieces. Try some horseradish sauce - the kind premixed with some mayo. Maybe a slice of cheese melted on top too? Man I'm getting hungry thinking about it. I have 2 butts on today - still working through their plateu. I'm a few hours away from any delicousness!!!
 
Chili

3lbs chopped brisket
1 diced onion
i diced bell pepper
6 beef bullion cubes
1 cup beef broth
1 15 oz can huntz tomato sauce
1 10 oz can rotel X-tra hot
6 tbls chili powder ( I use Pezney's medium hot)
2 tbls masa flour

Saute onions and bell peppers in 3 tbls vegetable oil ~8-10 minutes.

Add remaining ingredients except masa and 3 tbls chili powder.

bring to a boil, reduce heat to a simmer for 30 minutes.

Add 4 tbls water to masa flour to make a smooth paste.

Add masa paste and last three tbls chili powder and simmer 15-20 minutes.

Eat the best chili you have ever had.
 
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