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How do I cook brisket strips?



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boysrus




 
 
    
 

Post Thu, Sep 29 2016, 1:13 pm
Looking for advice please. I dont often cook meat. The cut of meat that I usually buy, deckel roast, was not available.
Instead I bought brisket strips - two thick pieces of brisket.
How should I cook it?
I usually do my deckel in the oven with lots of onions, garlic and spices, it cooks for a few hours. Can I do the brisket in a similar style?
TIA
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tichellady




 
 
    
 

Post Thu, Sep 29 2016, 2:14 pm
Yes
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boysrus




 
 
    
 

Post Thu, Sep 29 2016, 8:47 pm
Thanks tichel lady, yes to what? that I can cook it the same way as I usually cook my deckel roast? Thanks for responding
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tichellady




 
 
    
 

Post Thu, Sep 29 2016, 10:11 pm
boysrus wrote:
Thanks tichel lady, yes to what? that I can cook it the same way as I usually cook my deckel roast? Thanks for responding

Yes same method, low and slow until soft
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ruby slippers




 
 
    
 

Post Wed, Nov 23 2016, 8:12 pm
Just bought one of these also- what temp do you cook it at and for how long?
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boysrus




 
 
    
 

Post Wed, Nov 23 2016, 10:41 pm
so to be honest, it didnt come out anywhere near as well as my deckel roast usually does. It was much drier, not as flavorful. I guess the fattier cuts are easier to keep moist.
So Im not sure how to advise you sorry.
maybe I should have added some red wine for flavor... if I ever buy brisket strips again I will do that.

I cooked it at 425 for 20 mins, then 325 for about 2 hrs. If that helps at all.
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chicco




 
 
    
 

Post Thu, Nov 24 2016, 4:51 am
I've had a lot of success for brisket strips in the crockpot. I put it in with mustard, honey, a couple of splashes of soy sauce, and a couple more of apple cider vinegar and some crushed garlic. I leave it for about 6-7 hours and then I shred it.

Not a lot of work, yummy results.
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thunderstorm




 
 
    
 

Post Thu, Nov 24 2016, 5:22 am
chicco wrote:
I've had a lot of success for brisket strips in the crockpot. I put it in with mustard, honey, a couple of splashes of soy sauce, and a couple more of apple cider vinegar and some crushed garlic. I leave it for about 6-7 hours and then I shred it.

Not a lot of work, yummy results.

This sounds really good, can you please tell me how you serve shredded brisket? I've never done that before and I'm curious.
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ruby slippers




 
 
    
 

Post Thu, Nov 24 2016, 7:53 am
boysrus wrote:
so to be honest, it didnt come out anywhere near as well as my deckel roast usually does. It was much drier, not as flavorful. I guess the fattier cuts are easier to keep moist.
So Im not sure how to advise you sorry.
maybe I should have added some red wine for flavor... if I ever buy brisket strips again I will do that.

I cooked it at 425 for 20 mins, then 325 for about 2 hrs. If that helps at all.

Thanks for the heads up!
Will try the crockpot idea!!!
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chicco




 
 
    
 

Post Thu, Nov 24 2016, 11:21 am
Bizzydizzymommy wrote:
This sounds really good, can you please tell me how you serve shredded brisket? I've never done that before and I'm curious.


I stick it in a dish Smile

We love it on or with salad. With potatoes, farfel... just like any other meat. It is not especially saucy, so I wouldn't necessarily go the sandwich route, but I guess that is also an option.
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