Texas Brisket help

Secret_Agent_007

Ok so, we're having a Christmas pot luck lunch at work. The boss is from Texas and apparently he does an awesome brisket. I'm not even sure what that is and I'm really not sure what might go good with it. The boss is big into his smoker and I'd like to bring in something that might compliment his dish.

Thoughts?

Amy911Gray

Barbque foods--pork n beans, potato salad, coleslaw, pasta salads, linguini salads, Wow--smoked brisket is the best!!

runlorirun

http://www.texascooking.com/features/apr99brisket.htm

We just smoked a Texas brisket a few weeks ago. It was the best brisket I had ever had!

As for sides you could do:
Spicy mac and cheese http://southernfood.about.com/od/macaroniandcheeserecipes/r/r90430h.htm (instead of the canned jalapeno and if you are use to working with them I would use fresh)
Red skin roasted potatoes (just don't over season)
Baked beans with a bit of kick (adding a jalapeno or two, depending on the hot you like)
Cornbread
Coleslaw

It might depend on if he plans on slicing or shredding the brisket too, it can be done either way.

vwghiafreak

Being from Texas, Brisket is GREAT! Love it! The suggestions above are great! Another option would also be green beans. Here's a simple recipe:
1 pound fresh green beans, trimmed (or frozen - whatever you have/can get)
1/4 cup chopped onion
1/4 cup chopped cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

ATT949

Ok so, we're having a Christmas pot luck lunch at work. The boss is from Texas and apparently he does an awesome brisket. I'm not even sure what that is and I'm really not sure what might go good with it. The boss is big into his smoker and I'd like to bring in something that might compliment his dish.

Thoughts?

Not too much BBQ in Kitchener, eh? (I went to Mt Allison so I'm authorized to say "eh")

Brisket is a barbecue ("que" or BBQ) dish that originated in the great state of Texas and consists of the breast plate of a steer. It is extremely tough, as you can imagine, so has to be cooked for many hours at a low temperature. Real BBQ is done in a smoker that heats wood until it smoulders. Food cooks at 180 to 210 degrees and imparts the smoke flavor into the meat.


Brisket is one of regional favorites of TX, along with sausage. Other staples of BBQ include port "butt" for pulled pork (it's actually from the shoulder), pork ribs as well as chicken.

It's a uniquely American form of cooking and there the type of meat and sauces vary in the regions - East Carolina, West Carolina, Memphis, Kansas City, and Texas.


This is an example of a high quality smoker:

http://www.cookshack.com/store/Smokers_2/Smokette-Original-Model-SM009-2

I've had mine since 1999 and I love it!


If you want to throw a curveball at your boss, grab a copy of "Smoke and Spice" by Jamison and bring along a couple of sauces


http://www.amazon.com/Smoke-Spice-Revised-Cooking-Barbecue/dp/1558322620/ref=sr_1_1?s=books&ie=UTF8&qid=1322253610&sr=1-1