Brisket - sauce or gravy?

[muralboy]

I need a little help from my friends. Having a work weekend at the cabin with my bother-in-law and goody buddy. Part of the rewards (bribes) are meals of my Italian beef (thanks to Smokin Don) and brisket.

The brisket is about 2 lbs section I reserved from my last smoke. I plan on slicing and servicing over some garlic mashed potatoes. Here are my questions.
1. Should I slice then rewarm, or rewarm then slice.
2. Any suggestions for a sauce or gravy to go over the meat and mash?

I thank everyone in advance.

MB

[ACW3]

In my experience the meat always sliced better cold.  It doesn't "move" around as much while slicing with a sharp knife or with my meat slicer.  I always use my meat slicer when making Italian beef.  Nice thin slices before going into that pot of goodness.

A good mushroom gravy always works, or you could go with aus jus, thickened up a bit. 

Don't forget to post a few picts of some plated food.  Love food porn.

Art

[akruckus]

I would warm it whole in a roasting pan sealed tightly with beef jus or even water at the bottom to help steam and keep moist.  Remove the warm meat and let rest while simmering the pan juices to use over the beef and mashed or to make into gravy for the meat.

If I ever have leftover brisket, I usually slice it before packing it into single servings for myself where I put the slices in a saute pan with some water and bring to a slow simmer until the meat is warm. I use the water as jus. I cannot picture 2lb section, you might be able to get away with this in a big pot? 

I would use the first method if I had a whole piece, but gave you something else that might be easier.  The second method would be quicker for sure, if time is a factor.

[teesquare]

 Have done both, and while either can work  it really ends on you final use of the meat.

If my plan is to pre-make portions, ( For plate portions or sandwiches ) I slice it first, and sauce or gravy ( no bad choice - just whatever you like ) and vacuum bag it. It will travel easily this way in a cooler. Then when yo get where you are going, if you have a microwave ( ( and if you used microwave safe vacuum bags ...) you can re-warm it in the microwave - while you make or warm up the mashed potatoes.

Or no microwave? - drop the same microwave safe vacuum bags into a simmering ( not boiling -) pot of water for a few minutes to warm them up to food safe temps.

OR...

If yo leave it whole - you can re-warm it in a casserole dish that is tightly covered tightly with foil and placed in the oven. And add a little broth, a splash of Worchestershire and soy sauces. This method will help hold moisture, but as the big piece of meat heats up - it can "express" moisture. ( Water becomes steam  - gets excited and wants to leave where it is in the muscle tissue...right?) SO - the extra braising liquid in the pan or dish will help some to keep moisture and flavor.

[Hub]

Slicing cold stuff is always easier than slicing hot stuff 


Everything goes better with GRAVY so try my approaches for either mushroom or onion gravy here:  http://www.letstalkbbq.com/index.php?topic=12922.0

Hub

[LostArrow]

Gravy! Gravy ! Gravy!
Smoked meat is better with gravy than BBQ sauce

[muralboy]

Hey. Wanted to thank everyone for the help. Served up the brisket last night.  In the pan, uncut.  Added some beef broth to the pan that I saved from another cook.  Cook at 300 deg for a few hrs - pan sealed with foil. Out of oven sitting for 10 min or so.  Thickened juices to make a loose gravy. Sliced and served over garlic mashed.

Brother-in-law brought his dad up to help with work weekend. He comment "best brisket I've ever had".

Thanks again!

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[Big Dawg]

Definitely a good looking plate!





BD

[TentHunteR]

Being a gravy connoisseur myself, I have to agree with Hub. Gravy makes everything better!

In my perfect world, ALL other food exists for the sole purpose of adding:

1) Bacon, or

2) GRAVY!


Some time I'll have to tell the story of how a friend of mine, in NC, and I discovered, during a camping trip, that gravy is, indeed, the sixth dimension!    Tim has heard the story.

[teesquare]

Being a gravy connoisseur myself, I have to agree with Hub. Gravy makes everything better!

In my perfect world, ALL other food exists for the sole purpose of adding:

1) Bacon, or

2) GRAVY!


Some time I'll have to tell the story of how a friend of mine, in NC, and I discovered, during a camping trip, that gravy is, indeed, the sixth dimension!    Tim has heard the story.

Why not.....BACON GRAVY!!!!!...oh wait - they call that pork fat don't they..?