SC - idea request

[maddie teller-kook]

I agree. Brisket does make a killer pot roast. BUT, if roast beef is the
desired item, i prefer shoulder. it slices better and doesn't fall apart
like brisket does. And in Texas, the price of brisket is incredibly low in
the summer since its barbecue season. And if you smoke it for less than 3-4
hours it is considered heresy...grin.

meadhbh

- ----- Original Message -----
From: Siegfried Heydrich <baronsig at peganet.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, March 15, 2000 7:59 AM
Subject: Re: SC - idea request


>     I dunno, I can usually find whole briskets on sale at Sam's for $0.88
a
> pound, and even with 15% shrinkage from trimming, that's still a really
good
> deal. You want to trim all the excess fat off before cooking, or you get
> more grease than from a goose. I find that the secret to cooking brisket
is
> fairly low, wet heat for a very long time. It also acts as a flavor
sponge,
> and is excellent when cooked with strong sauces/spices. Makes an awesome
pot
> roast!
>
>     Sieggy
> >
> > I recommend NOT using brisket.  It is cheap.  The problem is you lose a
> lot
> > of the weight as you cook due to fat loss.  Check around.  You can get a
> > good cut of shoulder or even top sirloin for under $2.00/lb.  Some
> butchers
> > carry shoulder clods... its a boneless cut of shoulder.  These do have
fat
> > but its covers the outside of the meat.  Cook with the fat on and cut it
> off
> > before serving. Makes the meat juicy and more tender.
>
>
>
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