Brisket

So, I have some cooked brisket in the freezer. I thought I might grind it up with some raw meat from some short ribs and then cook the burgers sous vide. A couple questions have come up as a result...

by Melanie Wong 5 years ago

Yesterday I only made it as far as Castroville on my homeward drive before my progress came to a halt. Impenetrable traffic congestion on the route to Hwy 101 and bumper-to-bumper autos on northbou...

Yesterday I used my Anova sous vide for the third time. The first 2 times I cooked turkey breasts and was very impressed how tender they were. Yesterday I cooked a 1 1/2 pound brisket sous vide. ...

by Nyleve 6 years ago

I bought a whole brisket today, with a plan of doing it in the smoker next week. It turned out to be quite a bit bigger than I expected - 14 lbs - so I would like to cut it into 2 pieces and freeze...

Hi. Looking to make brisket next week for the holiday and from what I've read, 2nd cut brisket is the way to go by leveraging the extra fat. Question is where can I find it in Manhattan at a reas...

At Coscto today I purchased an 11 lb and 6 lb brisket to cook today for Passover in a month. The goal was to cook, let it cool overnight, skim the fat, and slice when cold. I would then package the...

I posted this in the home cooking section and they suggested I post here, which I was planning to anyway, but I have a Prime grade packer brisket from Costco and I wasn't sure the best way to prepa...

So, this board had been extremely helpful, and now I need another rec. I'd like to purchase a 1st and 2nd cut brisket- on the fattier side. I've spoken to butchers at Fresh Market, Publix, Whole ...

New BBQ restaurant opening in Kendall Square in early 2015! Celebrity chef who has dedicated his life to making phenomenal BBQ. Be the first to know about it and help us by giving your own input!

I'm cooking a "shabbat" brisket this weekend. I've always used my grandmother's recipe, but she's 90 and isn't very clear on how much brisket is needed. My main questions are: (1) How much b...

I've sliced the brisket for our Rosh Hashannah dinner (cooked and cooled from yesterday). It's now soaking in the juices. Rather then ditch the solids in the "discard solids" step I've set them asi...

Maple Block Meat Company is the new BBQ endeavor on the west side of Sepulveda in Culver City, a block north of Tito's and Johnnie's. Fairly big place. You place your order with the middle cashie...

I am braising a brisket (for Rosh Hashanah) and the cut I got is much taller (thicker) than normal. It is, in fact, taller than my deepest pot that can go in the over. This means I can not cover th...

by shaiken 12 years ago

So, my husband picked up a brisket from Sammy's in Bedford Hills and as I was checking it out, I noticed it said "soaked and salted." Not being very familiar with cooking kosher meat, I looked it u...

Hi, I just got back from both Atwater market and Iasenza (on Bélanger), in a futile attempt to find brisket. Apparently, it's not available this time of year(?). So, does anyone know of a *speci...