I've cooked dozens of briskets over the years but today was the first time I used the whole brisket and I was very disappointed. I started with 9 lbs and I am left with maybe 3 edible pounds. The whole "deckle" thing, and the whole point for that matter, is disgustingly fatty (and I love a little fat) and I really feel that I can't serve it. Unfortunately I bought two whole briskets for my seder for 16 on Sunday and I am going to cook the 2nd one tomorrow (saturday) but I am planning to lop the whole point off and just use the first cut. After buying 18 lbs and spending over $70, I going to have to go out and buy yet another piece (just the flat cut this time) so that I will have enough.
Has anybody else had this experience with a whole brisket. Maybe I had an unusually fatty piece but I just don't get why anyone would want to use the whole thing.
Also, Sara Moulton's recipe is a lot of fuss for a pretty bland gravy. I'm really going to have to work on the seasoning. I'm going to use Emeril's Passover Brisket for the one I'm cooking tomorrow.
Updated 3 months ago | 19
Updated 3 months ago | 41
Updated 5 months ago | 12
Updated 20 days ago | 2
Updated 2 months ago | 14