I had some clients requesting thin slices of brisket for a barbeque.
I would not have though of putting brisket like that on a bbq, but that’s a different story.
I ordered some from my butcher and asked him what he thought. He’s South African and he said they use it fairly often, cook it slowly on the bbq and they call it poor-man’s-bacon.
My clients cooked it over high fire and they loved it.
I got a couple of slices left and I’m thinking of doing the following;
1- Smoke them as slow as possible on my stove top smoker and then maybe finish them of on the bbq or on the stove on the griddle pan to get those nice lines on it.
2 - Use my kettle braai, make an indirect fire, put a drip pan underneath the brisket slices and cook them slowly
Would this work and result in a tender piece of meat? What should I look out for?
I’m thinking of marinating the slices first, but maybe I should brine instead?
Any advice will be appreciated.
Most posts I’ve read talk about using a whole brisket, but I’m stuck with those slices and I don’t really want to make a stew out of them (although that can always be plan C, maybe in the pressure cooker….)
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