All About the Brisket Best Side Dishes and Drinks

Brisket is a delicious and affordable cut of beef that pairs well with side dishes and drinks of all kinds. And, whether you’re planning a casual backyard barbecue or a sophisticated dinner party, it’s sure to make for a fantastic main course.

Newly toasted bread or flaky nation-style rolls will assist with ensuring absolutely no part of that additional flavor gets abandoned on the plate.

We’re here to tell you that committing to full-time home cooking means one thing: it’s time to upgrade your equipment. One tool you’ll want to have in your own backyard is an electric smoker.

Start With the Right Electric Smoker

The benefits of an electric smoker are obvious. They’re home-chef friendly and you won’t have to chop up a ton of wood to use them, but they do rely on real wood chips–rather than pellets. This is going to result in smoked meat that tastes a lot closer to the meat produced by a true pitmaster.

Using an electric smoker isn’t as intuitive as you might think. If you want to smoke meat like a pitmaster, you’re going to need to learn like one, first.

Read on for our top tips to start using an electric smoker like a true pitmaster so that your home cooking can truly rival the experts.

Simply make certain to evaluate your new plans prior to welcoming the organization over, just to ensure that you’re totally OK with them!

Does the thought of tender and juicy meat that melts in your mouth sound good? If so, this is your article. Read on to learn more about how to serve brisket, and start planning a delicious meal, today!

Cooking Method Matters

Brisket comes in two cuts – point and flat. The point is the fattier of the two, and the flat or first cut is named for its easily recognizable shape.

While the point contains fatter and maybe more flavorful, it doesn’t have nearly as nice a texture and is often ground or shredded and mixed with other meats. That’s why most home cooks prefer to use the flat, brined, and slow-cooked or braised for maximum moisture.

So, what is flat cut brisket best served with?

The Best Brisket Side Dishes

The best side dishes for brisket play on the meat’s natural taste and texture. For example, fluffy whipped mashed potatoes or a creamy polenta to help sop up its delicious juices.

Planning to serve your brisket with gravy? Freshly toasted bread or flaky country-style biscuits will help make sure none of that extra flavor gets left behind on the plate.

Because brisket is so rich, you’ll also want to serve a light side like a salad or crisp vegetable dish to bring balance to the table. Bitter greens like arugula, citrus, and refreshing herbs like parsley and mint can also help lighten things up.

What to Drink With Brisket

Because brisket is such a diverse cut of meat, there are thousands of preparations and delicious drink pairings to choose from. So, it’s best to consider your menu overall when making this decision.

For example, if you’re serving a barbecued brisket, you’re probably best off pairing the meat with beer. Consider something light and hoppy or with a bitter finish to cut the dish’s natural fat and potentially sweet sauce. IPAs and pilsners are both great picks.

Brisket can also be served more formally, calling for a bold red wine like malbec, cabernet sauvignon, and Syrah. Avoid overly woody or tannic bottles like merlot. utmost home culinarians prefer to use the flat, brined, and slow-cooked or coddled for maximum humidity.

Still, wondering what to serve with brisket when it comes to drinks? Why not get creative and go for a refreshing margarita or mojito? Or, if you’re serving up a dense wintertime dinner, try a heavier beer like a stout!

Tender and Mouthwatering Brisket

With this article as your guide, you’re ready to prepare a delicious brisket meal with perfectly paired drinks and sides. Just be sure to try out your new recipes before inviting company over, just to make sure that you’re completely comfortable with them!

Why not get imaginative and go for a reviving margarita or mojito?

Or then again, assuming you’re presenting a thick wintertime supper, attempt a heavier lager like a bold! it doesn’t have close to as decent a surface and is frequently ground or destroyed and blended in with different meats. That is the reason most home cooks like to utilize the level, tenderized and slow-cooked or braised for greatest dampness.

Don’t Over-Smoke Your Food

It’s easy to fall into the trap of assuming that more smoke equals more rich flavor. The truth is that when you over-smoke your meat, it’s going to taste, well, inedible.

Different meats have different ideal temperatures and smoke points. For example, chicken isn’t something you want to cook low and slow. Instead, cook it at a higher temperature (something like 275) for about an hour and a half, checking the internal temperature often to make sure that it’s done.

Stop Soaking Your Wood Chips

Another common mistake people make when learning how to use an electric smoker is soaking their wood chips. Don’t do this. Throw them on dry.

People see the white “smoke” coming off of wet wood chips and think they’re getting the effect they want. This is actually steam, not smoke. What you want is to see blue smoke, which you’ll get from dry wood chips.

Use These Electric Smoker Tips for restaurant-worthy

We don’t blame you for wanting to take excellent food into your own hands. Use these tips when using an electric smoker to start smoking meat like a true pitmaster.

Want to kick back and relax while you wait for dinner to come together in your electric smoker? Take a look around to learn about the latest in gaming, entertainment, and more.

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