Slicing Up Some Brisket Today

[rexster314]

Smoked up a couple of briskets over the past weekend. We ate our fill that day, and I refrigerated the rest. Today we sliced up the remainder and vacuum sealed the meat. Sandwiches, stuffed baked taters, tacos, chili, can all be made with the brisket. Total weight around 20 pounds.

[Walleyewacker]

Mighty tasty looking slices of that brisket


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[journeymanjohn]

Sweet. Looks great.

I've got two briskets dry brining now, so as to do the same thing, as I'm down to my last package of bovine pectoral. Although, I don't usually slice the flat until use though, that is, if I don't pull/chop it and mix it with the point.... which I regularly do.

I have gotten into the habit of doing larger quantities of whatever meat I am smoking, vac packing in smaller quantities, then freezing. For a single guy working long days, it sure makes meal time easy. Just pre thaw/ microwave, or (most preferable IMO) toss in the sous vide tank, and add to rice, or pasta, or whatever.

[Lines]

Put some dry ice on that and send it here to Alabama. I can put it to good use.
Looking mighty good!

[Walleyewacker]

John do you make a gravy to mix with your rice or paste.


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[journeymanjohn]

Walleyewacker, I have, but it's been a long time. Usually, I'm just frying up some onions, carrots, &/or celery, or maybe an egg or three, and adding to the rice straight out of the rice maker, with the meat. More often than gravy, I'll use a cream of mushroom/celery/chicken soup, but even that has been a rarity.

As for pasta, I'll just substitute some brisket or pulled pork for burger in spaghetti, ad it to wolf brand chili (3 way), or whatever I happen to throw together.

It's all about simple and fast (and cheap recently), during the week.

[Cajunate]

Nicely done rex!!!

[TMB]

Just pack in dry ice and send some my way to test it out 

looks great