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How Would You Do a Stuffed Brisket?
Posted on 12/26/23 at 12:06 pm
Posted on 12/26/23 at 12:06 pm
A friend said that's what her family does for the holidays. Any ideas?
This post was edited on 12/26/23 at 3:03 pm
4
Posted on 12/26/23 at 12:15 pm to Stadium Rat
Just like a pot roast and make a gravy too.
Posted on 12/26/23 at 12:33 pm to Stadium Rat
quote:
A freind said that's what her family does for the holidays. Any ideas?
Definitely don’t ask your friend
Posted on 12/26/23 at 12:38 pm to RadRob
quote:What would you stuff it with?
Just like a pot roast and make a gravy too.
Posted on 12/26/23 at 12:48 pm to Stadium Rat
quote:
Just like a pot roast and make a gravy too.
I’m assuming he means making holes and stuffing green onion, peppers, and garlic into it.
Posted on 12/26/23 at 1:08 pm to Btrtigerfan
quote:Oh, OK. So you're not making a pocket, just poking holes?
I’m assuming he means making holes and stuffing green onion, peppers, and garlic into it.
Posted on 12/26/23 at 1:21 pm to Stadium Rat
Yes. Stab it, stick your finger in there, then replace your finger with good stuff.
I’m not doing that to any brisket of mine unless it’s an oven braise.
I’m not doing that to any brisket of mine unless it’s an oven braise.
Posted on 12/26/23 at 1:26 pm to Btrtigerfan
I have seen many videos showing them make a pocket and actually stuff the interior of the brisket with whatever. Google and YouTube will show you.
I don’t get it myself, but maybe it’s good? If I’m taking the time to do a brisket, I’m smoking it “normal”, but that’s just me.
I could see doing it in an oven like originally said with stuffing garlic into holes poked into the brisket, but that’s still not what I would want.
I don’t get it myself, but maybe it’s good? If I’m taking the time to do a brisket, I’m smoking it “normal”, but that’s just me.
I could see doing it in an oven like originally said with stuffing garlic into holes poked into the brisket, but that’s still not what I would want.
Posted on 12/26/23 at 5:04 pm to Stadium Rat
I'd cook down some mushrooms, garlic, and onions, drain really well then dice it superfine almost like a mash.
Separate the point and make burnt ends with it.
Trim up the flat, spread the earthy mash over it, then roll it super tight and bind it together with twine.
Smoke it till 203 or so.
Separate the point and make burnt ends with it.
Trim up the flat, spread the earthy mash over it, then roll it super tight and bind it together with twine.
Smoke it till 203 or so.
Posted on 12/26/23 at 7:22 pm to Stadium Rat
ive done a stuffed brisket on a pit. smoke for a couple of hours then put it in a foil pan in some liquid with onions and bell peppers and cook till it falls apart.
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