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debsey
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 Thu, Oct 13 2016, 2:09 pm
My kids are asking me to make a pulled brisket (the kind that has mustard, apple cider vinegar, smoked paprika in the sauce) - but the only brisket I have on hand is a pickled brisket.
Anyone know if it would work as a pulled brisket? I imagine I'd have to reduce some of the sodium content in the sauce, but if I do that, will it come out OK?
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ra_mom
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Thu, Oct 13 2016, 4:39 pm
Sure. Cook it in water. Pull and shred. Heat in the sauce. Will taste like glazed corned beef.
Last edited by ra_mom on Thu, Oct 13 2016, 4:43 pm; edited 1 time in total
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cbg
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Thu, Oct 13 2016, 4:43 pm
Yum, can you post the recipe please.
I've eaten pulled corn beef brisket in many places.
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debsey
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Thu, Oct 13 2016, 7:04 pm
| cbg wrote: | Yum, can you post the recipe please.
I've eaten pulled corn beef brisket in many places. |
I make this one http://www.busyinbrooklyn.com/.....sket/
I'm going to make it again but use low sodium chicken broth so as to compensate for the extra saltiness of the pickling.
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debsey
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Tue, Oct 25 2016, 8:09 pm
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Just to let anyone who is ever curious about this recipe know, it was SUCH a success over Y"T. The pickled brisket didn't seem to make any difference to the recipe, and it wasn't any saltier than usual. It was even a drop softer. (Maybe due to the pickling?) Highly recommend this recipe, even with a first cut brisket.
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mirror
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Wed, Oct 26 2016, 12:58 am
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Is it harder to make with first cut brisket?
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debsey
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Wed, Oct 26 2016, 11:16 am
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With a first cut brisket, you have to cook it longer to get it as succulent as possible. I cooked it at 200 overnight (it ended up being in for a good 10 hours)
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