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Posted on 5/13/19 at 8:50 pm to jrenton
Make a traditional sausage jambalaya and add the smoked brisket towards the end.
Posted on 5/13/19 at 9:47 pm to jrenton
Everything in a jambalaya should be cooked in the same pot, wouldn’t really see the point in cooking separately.
I think if you trimmed it really well, cubed it pretty small, and then used the point rather than the flat you’d probably have good results. I still think you would have to skim off a lot of the grease before putting the rice in.
I think if you trimmed it really well, cubed it pretty small, and then used the point rather than the flat you’d probably have good results. I still think you would have to skim off a lot of the grease before putting the rice in.
Posted on 5/14/19 at 1:38 pm to Citica8
I was thinking of cooking it like the pork shoulder. Cube it up and cook it down. Keep the same cooking method for the rest. Will let yall know when I give it a try. Thanks for the responses.
Posted on 5/14/19 at 4:19 pm to LSU Wayne
quote:
seafood jambalaya topped with crawfish etouffee
Posted on 5/14/19 at 5:22 pm to jrenton
I’d probably try it with a chuck roast before I messed up a brisket.
Posted on 5/14/19 at 5:42 pm to LSU Wayne
quote:
May as well go with a thick cut bacon jambalaya. Or meatball jambalaya
Can you post your recipie?
Posted on 5/15/19 at 12:41 pm to Citica8
quote:
I’d probably try it with a chuck roast before I messed up a brisket.
I did this a few months back using a chuck roast and basically made barbacoa meat (think Chipotle barbacoa and not traditional barbacoa) and, once the barbacoa was done, assembled the jambalaya using the calculator and instructions. Came out more like a burrito bowl than traditional jambalaya, but it was really good.
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