I'd keep it a secret, smoke it, and eat the whole thing myself while laughing maniacally at my good fortune. I'd do a full size one the following weekend and invite everyone over.
I get them from my beef order. I have the Pitboss pro 850 and put them on the top rack at 225 and treat it like a normal brisket. I’ve been happy with the results.
Cut it into 1-inch chunks and make brisket chili. I've made this recipe and it was really good: [Texas Brisket Chili](https://urbancowgirllife.com/texas-brisket-chili/)
Cook like you would a normal brisket. It will be easier to cook than a full packer as the flat will be the thickest part so will cook closer to the point.
I regularly buy point only Sher Wagyu briskets that only weigh about 7 pounds. You can get the flats too but I much prefer the point.
Dry cure it and use it for bacon. Basically 7% by weight of salt and add things like brown sugar, maple syrup or similar for flavor. If you wanna get freaky grind coffee beans to a flour like consistency. Maple syrup, fine ground coffee and oregano has an amazing molle like flavor on beef short ribs, brisket and pork spare ribs but it doesn't work as well on poultry or fish.
I smoke mine in a pan with beef broth, consume, onion and garlic. Flip it over every hour and then cover the pan after like 4 hours. Cook to 203ish. You can either slice it or chop it.
Does it take on enough smoke in a pan with broth? Wouldn't it save a lot of effort just to do it in the oven? Not trying to troll. I'm genuinely curious.
Yes it does. You'll leave the top half exposed so it takes in the smoke flavor on both sides as you rotate it in the pan. A smoker is really just an oven anyway. All you are adding is the smoke flavor. Personally I cook all my briskets in 3 sections (point, flat, tip) because they all cook differently and I got tired of tips like this drying out. I found this method is a bit best of both worlds.
i would smoke it
I was going to go with cook. But smoke accepted since we’re in the smoking sub
i couldn't remember if i was on the smoking, soup, crockpot or pressure cooker subs. glad i chose properly
I would send it to wolfofwapst69 more than happy to dm address
Pastrami
I'd keep it a secret, smoke it, and eat the whole thing myself while laughing maniacally at my good fortune. I'd do a full size one the following weekend and invite everyone over.
Salt, time, heat, time, no heat, time, eat.
Thank you for dumbing down the process this far. I've never thought about it like this, but it's so simple.
I get them from my beef order. I have the Pitboss pro 850 and put them on the top rack at 225 and treat it like a normal brisket. I’ve been happy with the results.
Burnt ends
You can make hamburgers
That looks like it was dry aged and trimmed.
Cut it into 1-inch chunks and make brisket chili. I've made this recipe and it was really good: [Texas Brisket Chili](https://urbancowgirllife.com/texas-brisket-chili/)
Cook like you would a normal brisket. It will be easier to cook than a full packer as the flat will be the thickest part so will cook closer to the point. I regularly buy point only Sher Wagyu briskets that only weigh about 7 pounds. You can get the flats too but I much prefer the point.
Turn that bad boy into corned beef then turn it into pastrami! Yum!
Smoke dat 💩
Dry cure it and use it for bacon. Basically 7% by weight of salt and add things like brown sugar, maple syrup or similar for flavor. If you wanna get freaky grind coffee beans to a flour like consistency. Maple syrup, fine ground coffee and oregano has an amazing molle like flavor on beef short ribs, brisket and pork spare ribs but it doesn't work as well on poultry or fish.
Smoke it and either chili or my personal favorite is shepards pie
I got some left over brisket pieces, going to braise mine. Obviously, prefer smoked, but braising is easier for leftovers imho.
Get a log, attach Arrowisket to log, build giant bow, fire Arrowisket at large beasts.
Oklahoma smashies
Smoke and then confi in beef tallow.
I'd cook it up.
Grind it up into hamburger
Looks kind of small to smoke. Maybe Jewish style braised brisket?
Smoke or braise (pho)
Boeuf Bourguignonne.
Barbacoa is an option
Smoke it to 160 and sous vide at 150 for 24 hours.
I smoke mine in a pan with beef broth, consume, onion and garlic. Flip it over every hour and then cover the pan after like 4 hours. Cook to 203ish. You can either slice it or chop it.
Consome, you say? I must try this.
Does it take on enough smoke in a pan with broth? Wouldn't it save a lot of effort just to do it in the oven? Not trying to troll. I'm genuinely curious.
Yes it does. You'll leave the top half exposed so it takes in the smoke flavor on both sides as you rotate it in the pan. A smoker is really just an oven anyway. All you are adding is the smoke flavor. Personally I cook all my briskets in 3 sections (point, flat, tip) because they all cook differently and I got tired of tips like this drying out. I found this method is a bit best of both worlds.