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Old 08-07-2008, 11:00 AM   #1
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Join Date: 05-24-08
Location: Walnut,CA
Default Brisket Burnt Ends Matzo Brei

My last brisket cook didn't meet my expectations -- it just didn't turn out very good in my opinion. I had it on the left side of the offset and the temp at 230 or so. I foiled at 160 with 1/2c hot apple cider and moved it to the right side of the offset. When I went to check it a while before the 1 hr/lb time, some of the temps were over 210 and yet the probe didn't go in easily. I still pulled it out and coolered it. Shockingly, it's dry and a bit chewy . Not bad for jerky...but not good for brisket. We're eating the results anyway, of course (no dog mod) but I am disguising rather than featuring it on the plates.

Matzo Brei is one of my wife's favorites. It's basically scrambled eggs with wet Matzo -- one of those sounds bad and tastes fantastic things. I thought that hash and eggs would work for dinner, so I cut up some brisket into 1/4" cubes and fried it in a pan with some salt, pepper, garlic and oil until it started to get crispy. Then I added chopped Pasilla chile. Took two pieces of Matzo and soaked them in water for 2 minutes (no more, no less), drained and then added them to 6 eggs already whipped with ~1 T milk per egg. Then into the pan on top of the now crispy on the way to burnt brisket and fragrant chile bits. Heat to high. Part of the Matzo Brei experience, in my wife's opinion at least, is the browned egg/matzo bits on the edges. This is not the time to make custardy eggs --- you want to get closer to killing these. Left it sit until the bottom was browned and then broke it up into big chunks and flipped it around to cook the rest of the way. Sprinkled kosher salt (of course) on top and served.

The wife's answer was "Oh, you can make this one again" . That's what I'm after! Here's what's left in the pan after two healthy servings...
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Old 08-07-2008, 11:05 AM   #2
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I've learned that meat is done when it's done and I never time anything. I check it then base how long before the next check on temp, feel and moisture.

I use to cook for a guy that had decades of experience in the kitchen and owning diners, didn't have one timer, taught me to go on feel and experience.

You do what you have to do, so you can do what you want to do!
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Old 08-07-2008, 12:44 PM   #3
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Hmmm - Interesting combination - Not Kosher, but interesting...

As long as someone (especially the wife or life-partner) likes what you cooked (or salvaged) you done good
if you meet the Buddha on the road, kill him

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