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Started By
Message
pre-cooked brisket
Posted on 10/18/11 at 11:40 am
Posted on 10/18/11 at 11:40 am
anyone ever had one of these? My wife's company gave her one and I'm trying to figure out what to do with the thing. I don't know how it was prepared, but I'd imagine whoever did it used liquid smoke or something like that. Would it be worth firing up the smoker to re-heat this thing and get some real smoke into it? Still has the fat cap on so that should help keep it moist.
4
Posted on 10/18/11 at 11:43 am to DovaVol
give it a shot chief
Posted on 10/18/11 at 11:46 am to DovaVol
If it's like the ones you get from Sam's they are actually pretty damn good. A buddy of mine tried to pass one off as homeade, and he would have succeded had we not saw how perfect and thin it was sliced. He had it on a pit in some tin foil, but I'm sure a 300ish degree oven would do fine.
This post was edited on 10/18/11 at 11:48 am
Posted on 10/18/11 at 11:52 am to LSUballs
Yeah the pre-sliced from Sams seem to be actually smoked. I have heated them in the oven on low heat with good results. They are tougher than what I make from scratch but the thin slicing makes up for that.
Posted on 10/18/11 at 11:53 am to Nawlens Gator
Agree with the opinions on the Sams brisket. Surprisingly good.
Posted on 10/18/11 at 11:55 am to Boudreaux35
It's not Sam's, not sure where it came from though; and not pre-sliced either. Figure I'll give it a shot and see what happens.
Posted on 10/18/11 at 12:13 pm to DovaVol
I had to do 6 this past weekend for an OSU alumni fiasco
They weren't presliced, but they were pre-cooked. I just threw them in the smoker for about 3 hours, and they came out OK - nothing spectacular
They weren't presliced, but they were pre-cooked. I just threw them in the smoker for about 3 hours, and they came out OK - nothing spectacular
Posted on 10/18/11 at 12:14 pm to DovaVol
Toss that bad boy in a slow cooker, or cast iron pot on the stove on low heat. Pour beef stock til it's half way up the brisket. Get the stock heated to a good simmer.
Try that for an hour and a half. Then flip it and let it go til it pulls apart. Pull it in the stock and let it go another hour or so.
You should have tender, juicy, pulled brisket. Makes a great sloppy po boy or fillings for a quesadilla.
Try that for an hour and a half. Then flip it and let it go til it pulls apart. Pull it in the stock and let it go another hour or so.
You should have tender, juicy, pulled brisket. Makes a great sloppy po boy or fillings for a quesadilla.
Posted on 10/18/11 at 12:33 pm to BayouBlitz
We bring them to tailgates several times a year. I get them at HEB in Houston. They are so good right out of the bag or as we do at the tailgate out of a crock pot. I don't even cook briskets any more because of these presliced beauties.
Posted on 10/24/11 at 10:45 am to sstig
FWIW, this turned out awesome! We'd done one in the oven and in the slow cooker before, but this one was by far the best. I was actually able to put a good amount of smoke into the meat. It had about and 1/8th of an inch smoke ring when I took it off. Not sure how much/if any of that was there before I cooked it, but I know I'd never seen it before when cooked in the oven.
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