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Beef Brisket From Kip
Ingredients:
1 8 pound Beef Brisket
All-South Barbeque Rub
Instructions:
Well, I fixed my first brisket this past weekend. Thanks to all BBQ
list folks for the helpful suggestions and recipes that made this
endeavor a success. Most recommendations to me, posts and e-mail,
were centered on the importance of slicing the brisket against the
grain. Bear suggested baked beans for a side dish and I fixed that.
I had some input from the southwestern part of the US on side dishes,
but, unfortunately, many of the ingredients necessary for these recipes
are not available here in WV. Here is the way I did it: 7:00 AM Friday
morning. Unwrapped the brisket (8 lbs.) and washed it down. Rubbed
in the "All South Rub," not too heavy, and as per suggestions of Dwight's
recent post, put his heavy coating of brown sugar to it. On to the
H20, gas fired bullet smoker at 8:00 AM. Adjusted the flame as low
as possible + a bit. One big, fist sized chunk of (1 hour soaked )
hickory. Water pan full. Put on the brisket, fat side up. At about
12:00 noon I checked it out and found that the water level was OK.
and added, and maybe I'll not do this again, added another big chunk
of hickory. Checked the water level again at 3:00. It was OK. At 5:00
PM (10 hours later) I took it off and put in a roaster pan with about
a half cup of water. It was a nice brown color. Capped off the roaster
pan with aluminum foil and put it in the refrigerator. That's it for
day one. LAZY - Q, huh? Saturday. 8:00 AM . In the oven at 185F until
6:00 PM then took it out to cool for slicing. Yes, my mouth is watering
from the aromas in the kitchen. By the way, in the mid-afternoon,
I fixed a barbeque sauce, to serve on the side with the brisket. See
Carey Starzinger's BBQ sauce. Now, at 6:30 sharp, the totally unexpected,
drop-in guests from out-of-town hit the door, drank all of our beer
and stayed until 11:30. At this time, 6:30 PM, just to be sociable,
I quit drinking beer, so they could have it and I switch to scotch.
At about 8:30, when I was finally able to face the handwriting on
the wall, and still fairly sober, I did manage to refrigerate the
complete dinner and kept on smiling at the guests. Oh yes, I did invite
them to have dinner with us, but was declined. So we hit the sack
hungry and a little grumpy. Sunday. 4:00 PM. Take the brisket, the
beans, the dipping sauce out of the refrigerator and let them warm
up on the counter for about a hour. Pre-heat the oven to 175 and put
in the brisket at 5:30. I finally serve it at 7:00 and it is perfect!
Finding the grain is no problem. You can cut this baby with a fork.
If I made a mistake any mistakes at all, I might cut back on that
last chunk of hickory. It was just a bit more smoky than necessary,
so the wife suggested. I agree. I like a light smoke taste. Anyway,
if you have a water smoker, don't believe that you can't fix a respectable
brisket. Go for it. |
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