food Hot and fast brisket gravy

Rajun Gardener

Rajun Gardener

It's probably sacrilegious in Texas but I made a gravy with a brisket, YEP THAT HAPPENED.
 
This is just the flat, I kept the point for later.
 
 
Smoked a little, 30 minutes maybe over the coals. You can see it's on the top rack, temp was at 300

I added beef consomme, broth, onions and mushrooms in a roasting pan and Wrapped for an hour then added potatoes and let it go for another 40 minutes.

Pulled it and let it rest. It looks like soup, I think next time I'll use less broth

It gets hot fast, this was 3 hours in the cook

Sliced it after an hour rest while the gravy was reducing, Look at that smoke ring, it shouldn't be there with the little time I had chips on the coals.

Here's your standard wanna be pitmaster pic of the tenderness

 
 
I put the slices in the Tupperware and covered it with the fixings that were steaming hot to let it rest and soak up flavor. This has a heavy beef flavor and would make a good sandwich.,

 
 
I made burnt ends from that chuck that was left on the cutting board. I made a sweet sauce and cooked them covered for a while in the pan then over the coals then back to the pan. These came out great for an after thought. Juicy, sweet and sticky nuggets.



 
The best part is I still have the point to make burnt ends later. 
 
That looks awesome. If your gravy is too thin, there's an easy fix. Just make a roux - equal amounts of flour and oil/butter/bacon grease/duck fat/beef suet/any liquified fat. Cook over medium heat for 10 minutes stirring nearly constantly, then add to your juices.
 
edit: standard amounts are 2Tbsp each fat and flour for every cup of juices
 
I don't know how I feel about that brisket.
 
As a Texan.
 
I can clearly see you doing 3 years minimum as a guest in Huntsville.
 
As a Hungarian.
 
I would've hit it with a giant splooge.
 
Of bohunk paprika.
 
Dumplings.
 
And sour cream.
 
But I'm crazy.
 
That way.
 
My Southern/Texas roots consider the recipe a bit odd.  My carnivorous side thinks it's something that I would have to eat a man-sized portion of.  In fact, if one should happen upon a less than perfect piece of brisket - this would be a meat saver.  Kicks a pot roast in the a$$ I'd bet.  lol
 
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