#POTATO MUSH CLIENT BEING REALLY SLOW AND PAUSING HOW TO#
#POTATO MUSH CLIENT BEING REALLY SLOW AND PAUSING FULL#
#POTATO MUSH CLIENT BEING REALLY SLOW AND PAUSING PLUS#

#POTATO MUSH CLIENT BEING REALLY SLOW AND PAUSING PLUS#

The smallest good untrimmed brisket you will find here in Texas will be 8 pounds plus and will usually cost about $.99 to $1.49 per pound- I advise buying one that weighs at least 12 pounds. I always buy the cheapest ones with the most fat- they always end up tasting better. I am in the process of cooking a 17 pound brisket as I post this comment. I am an old male Texican that has cooked hundreds of briskets using many methods. Hallie-Thank you and have fun in Dallas! When you’re there, you can start a blog called Homesick New Englander! Maggie-I know-meat is so expensive now I only eat it once a week or so. Saucymomma-Yep, those slow cooked potatoes and carrots that have been simmering in the beef juice for hours are always a treat! I haven’t been back to Oak Cliff in years, but next time I’m there I’ll definitely try La Calle Doce. And mustard is another awesome rub ingredient-thanks for reminding me! Just a Plane Ride Away-Did you know that Colgin makes a pecan liquid smoke now besides the regular hickory? I can’t wait to get my hands on some of that-a real taste of the Hill Country!Īmber-I got mine at Whole Foods, but had to ask the butcher to give me one that hadn’t been trimmed. I also like to slice it and stuff it into a flour tortilla. Gena-They’re all about the pig in NC, right? And that’s just not the same!Ĭrystal-Ah, I’ll have to try boiling it! Thanks for the tip!ĬityMama-I serve it with mashed potatoes or cole slaw or even just a pile of pickles. Heidi-Can’t go wrong with a big chunk of meat! Julie-I hear you! I tend to make the same things over and over but life’s just too short for that. And thanks for the kind words! It’s readers like you who make doing this blog SUCH a pleasure! Terry-I agree, I much prefer brisket smoked but since I don’t have a proper smoker I have to use the oven instead. Greg-I’d love to have a backyard so I could do some proper smoking. Tommy-I’ve never even heard of Montreal Steak Spice (I know, how provincial of me!) I’ll have to find some! Jerry-Do you have a Whole Foods near you? That’s where I got mine. Lynda-I don’t know if the coffee really does anything, it just feels Texan but the jalapenos definitely add heat! Also, I keep the foil sealed tightly too to keep in the liquid. The key is to cook it long enough for the tough muscle to break down. Phoo-D-I find that if you add enough liquid and cook it at a low enough heat it always turns out tender and moist. Wifepizak-I bet it’s awesome on the grill! The liquid smoke won’t fool anyone, but I like the layer of flavor it adds. I think the common theme in all is Worcestershire sauce, along with a generous dose of liquid smoke. And when I was experimenting with how I wanted to make my brisket, I ended up trying quite a few. I have received countless e-mails from y’all, my dear readers, sharing your brisket recipes. If you beg your butcher, however, you’re likely to get a generous piece of meat still covered in fat-and this is what you want if you’re going to cook a brisket as the fat imparts all sorts of flavor and juice to this tough piece of meat.

In New York, however, they usually sell these sad little one-pound specimens, completely trimmed and shrink-wrapped onto a yellow Styrofoam tray.

#POTATO MUSH CLIENT BEING REALLY SLOW AND PAUSING FULL#

The briskets you buy in Texas are usually what is known as a packer cut-this means that it’s the full chest muscle (yes, brisket is bovine breast meat) and it’s usually covered in a generous layer of fat and weighs anywhere from seven to 11 pounds. And even though Mark Bittman wrote in last Sunday’s Times that when it comes to your kitchen, size doesn’t matter, I do think that my stovetop smoker is limited to smaller, quicker cuts of meat rather than a brisket. I love both types of briskets, but have been successful in only recreating one type here in my tiny New York City apartment. It was always good.Īs I grew older, I learned that the choice cut at a Texas barbecue is the brisket-silky and moist, seasoned with ample salt, pepper and smoke. Or sometimes, to jazz it up, it would have been slow baked in a tangy barbecue sauce. When I still lived in Dallas, after church we’d go over to my grandparents’ house in Oak Cliff and we’d have a Sunday dinner of brisket that had been slow cooked with carrots, potatoes and onions. But no matter how we prepare it, the toughness of the cut insures that the procedure will be low and slow, which means that it will cook at a low temperature for a very, very long time.įor me, brisket was always a Sunday treat.

We smoke it, we braise it, we roast it and we bake it.

#POTATO MUSH CLIENT BEING REALLY SLOW AND PAUSING HOW TO#

Brisket is one of those things that every Texan eats and every Texan has a definitive recipe on how to cook it.

Potato mush client being really slow and pausing