Quote:
Originally Posted by Joekerr
Nice looking smoke ring.
I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.
That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.
https://www.allrecipes.com/recipe/25...n-tomato-slaw/
I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful. |
Nice recipe
Joekerr . I think the result of a smoked brisket relies on the piece of meat. Mine had plenty of fat, even after trimming almost 2lbs away. Dry brisket is unappealing to me. The meat I cooked today was tender and moist.