Brisket

We love smoked brisket and even though my smoked brisket is not the best in Texas,unless my opinion is the only one that counts . . and it is not . . my brisket is the one I like best. United has them on sale this week so Vince bought two. Wednesday evening I seasoned them (salt, black pepper and onion powder), wrapped them in foil and stuck them in the fridge. They were each close to 13 pounds before I did a bit of trimming.

Thursday evening I put them both in the smoker. Friday morning about 6:00 (in the dark but I love the shorter days), checked the temp and they were at about 160°. That was close enough to the temp I was aiming for. I took them out of the smoker, wrapped them both (individually) in pink butcher paper, put them back in the smoker to cook to about 200°. Then, I put them, still wrapped in the butcher paper, into an ice chest (no ice!) and let them sit for about 3 hours.

Brisket

That is about the best brisket ever!

Brisket

Last night we had brisket with beans and a salad. Beans technically are not on my diet but . . technically, I ate a few.

I kept out enough of the fatty point portion to make burnt ends. Even though we love plain smoked brisket, the burnt ends are the best part! I also kept out a bit of the lean meat for Vince to make brisket sandwiches, for me to use on top of my salads. We will shred some of it to make tacos. The rest went into the freezer. It thaws great for eating plain, or tacos or salad. We shred it and put it in pinto beans, baked beans, on top of baked potatoes! A brisket is a very versatile meat for us. 18 packages of meat in the freezer or fridge, plus what we had tonight. That’s about $2.26 per meal for the two of us. Not bad when we can get briskets on sale.