I got me some brisket vac sealed in the freezer (a whole one sliced I cooked weekend before last and several more 1 lb packs) and am gonna serve them along with all the traditional fare for thanksgiving. I keep tossing the idea back and forth that I might come up with some sauce that would go with that brisket that would make it more in line with non-bbq brisket and more like just some good beef, but then I hate to take the bbq out of this stuff cause it's dam good. What would you do?
11-10-2008 05:50 PM
I would let people appreciate the que.
11-10-2008 06:50 PM
People pay me to smoke briskets for thanksgiving and christmas. Let the meat stand as it is.
11-10-2008 10:51 PM
Brisket is BBQ, I wouldn't change it around.
11-11-2008 07:06 AM
If you get Chile Pepper Magazine, there is a recipe for Hanukkah Brisket in the most recent issue. It's done in a crock pot with a spicy cranberry sauce. You might want to use the sauce as a base for a glaze. I plan to make it later this week with a flat I got by mistake.
11-11-2008 11:55 AM
Sliced thin Pastrami and Turkey Open faced Sandwiches with a heaping mound of of cinnamon glazed sweet potatoe fries.
11-11-2008 04:17 PM
my family liked brisket just as it was the last few years. for a break, I think I will cook something else though.