Any ideas?? We may smoke a hunk of brisket for Christmas for 10, but I don't want it to feel too casual, and I also don't want it to feel too heavy like regular brisket/bbq can feel. Any ideas for how to jazz it up and what sides might be best to keep things kind of light?
As to smoked brisket itself, it is what it is. In Austin eating it off a plate with a fork would be fancy since most of us eat it off of butcher paper with our pocket knives. You could treat it like roast beef and accompany it with a horseradish and sour cream sauce and serve it on little rolls, but why go to all that work to smoke it if you can just go with roast beef? If you go with smoked brisket, the espresso sauce at Franklin's is good for those who want sauce. As regards lighter sides, there are several I like at local barbecue places. The Salt Lick does a very light coleslaw with a vinegar sauce instead of the usual mayonnaise. Valentina's does a street corn salad I absolutely love. Opie's butter beans are wonderful.
There is a place called Loro that is a barbecue/Japanese fusion by Aaron Franklin and Tyson Cole. Their menu might have some inspiring ideas.
Yeah, I'm leaning towards just doing a tenderloin roast or something, mostly because trying to figure out the sides to have with a smoked brisket that *aren't* the heavy, typical bbq sides is doing me in.
A brisket sandwich seems more casual than what the poster is asking for ideas about.
Pretty clear on what they want, but there's only so much that can be done. Brisket implies a hunk of meat on a plate. Cutting into smaller portions makes it less so but wrapping in pastry or a sandwich-y presentation lightens it further. At some point you have to acknowledge what it is that you're serving.
I'd second the mini-slider concept. We had these as passed appetizers at our wedding (almost 40 years ago, before sliders were cool) and they fit right in with the more delicate appetizer-y options.
Aaron Franklin gets his brisket from a really fancy outfit - Creekstone Farms
https://www.creekstonefarms.com
Maybe emphasize to the guests that this is a special brisket that you will special order?
Also, to really fancy it up, maybe google "fine dining and brisket" to get plating ideas that will impress???
Example above
I'd be afraid that if you "emphasize to the guests that this is a special brisket that you will special order" the OP may be setting themselves up for failure and their guests' expectations will be too high. I'm not at all questioning the OP's abilities, but bragging in advance rather than graciously accepting compliments after the fact are two different things.
yeah - it could be interpreted as bragging. I think we have to use our sense of judgment.
The special meat could make the gathering more special and provide a good reason sometimes to hang out for fun.
But some might interpret it as arrogance and bragging - in which case maybe just get normal supermarket meat might be better.
I know what you mean though - just from experience and observation. Guys don't always have a sunny view of things all the time.
We *only* get our meat from fancy places, so that wouldn't really mean anything to anyone at Christmas. :)
Hey. Maybe then to make it special you might get very average meat. In the US they have low ranked beef like Choice and Select grade.
It might offer guests unexpected tastes and textures - lol.
Instead of smoking it, perhaps take a different direction? This oven recipe with spices and fruit is tasty
http://www.hadassahmagazine.org/2018/...
On top of waffles made of stuffing? I saw a recipe for jalapeno infused maple syrup. Still casual but it certainly takes it up a bit. Serve with a vignette type salad.
I don't eat smoked brisket very often (only if I go to a BBQ place) and it IS special to me so anything you serve it with would be awesome.
i don't see why you can't pick a flavor profile and make sides to go that way? it's a delicious, tender piece of meat and there is no rule that says it has to pair with beans and cole slaw.
or you could riff on the traditional sides and make them "fancier"?
deviled eggs with caviar to start.
instead of cole slaw, make a salad of shaved brussels and carrots with a sharp vinaigrette?
instead of sweet gloppy beans, black lentils or white beans like this:
https://www.thekitchn.com/marinated-w...
instead of hush puppies, baked polenta fries
For sides, maybe roast carrots and a green salad?
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