smoke project #2 - Brisket (flat)
Posted 19 June 2011 - 02:42 AM
I rendered the fat back for a sauce :
1 tablespoon paprika
2 teaspoons black pepper
2 teaspoons chili powder
1 teaspoon cumin powder
1 tablespoon of butter *
1 medium onion, finely chopped
4 cloves garlic, minced or pressed
1 green bell pepper, chopped
1 cup Lone Star beer (or any other lager). Drink any that is left over.
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons steak sauce
2 tablespoons brown sugar
Hot sauce to taste (start with 2 teaspoons of Tabasco sauce for mild heat)
2 cups beef, veal, or chicken stock
Note about the oil. Butter or margarine work fine, but to make it authentic, use rendered beef fat from the fatback of a brisket or use bacon fat.
1) Mix the paprika, black pepper, chili powder, and cumin in a small bowl.
2) In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over medium heat until translucent.
3) Add the garlic, bell pepper, and the spice mix you made in step (1). Stir, and cook for two minutes to extract the flavors.
4) Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Leftovers will keep in the fridge for a month or so.
then I used the old mustard and rub combo:
3 tablespoon ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons ancho powder
1 teaspoon smoked paprika
goodnight sweet brisket. by 7:30 the box should be hot.
Posted 19 June 2011 - 04:47 AM
I did up some St. Louis Ribs in my Orion today. Nice dry rub, plus mustard. Fall off the bone tender in an hour and forty minutes. Gotta love the cooking speed with the Orion. Had to broil finish it for char though as I'm outta gas for my grill.
Anyways. I always load up something else in the smoker for leftovers figuring if I'm dropping a $5 spot in Charcoal, I might as well cook whatever I can fit in the smoker at the same time.
Did a 3# Picnic in there with the same dry rub and mustard treatment. Let it go for 3 hours. Pulled it apart and then stewed it for 90 minutes with the following sauce mixture
3/4 cup beef stock
1/2 cup Standard Sweet Baby Rays
1/4 cup Soy Sauce
2 Tablespoons of cock sauce (siracha)
stewed it for 2 hours. Added two teaspons of liquid hickory smoke to boost up the smoke flavor at finish
best damn pulled pork evar
Posted 19 June 2011 - 11:05 AM
used a mix of apple,cherry and hickory - mostly hickory
now it time to trim them up a bit and get them into the freezer, maybe sample a slice or 2 first.
Posted 19 June 2011 - 12:39 PM
and we're off.... runnin a lil hot to get going, but i don't mind it startin hot.. I've got 2 more surface thermometers which should help too.
whoo hoo. time for coffee and a safety meeting while the first round of smoke burns off.
Posted 27 June 2011 - 03:03 AM
Posted 27 June 2011 - 03:43 PM
Then I wrapped it in foil again, wrapped that in a towel and put it in a plastic (igloo) cooler to hold temps while it sat.
The consensus was 8:30am - 3:30pm on, in, & around the smoker. the temperature was over 250 from time to time, but I don't mind it even getting near 300 for the brisket. I'll get my time card out when I get home this evening and see if there are any other notes.
Posted 01 July 2011 - 03:05 PM
no cooking this weekend, but I've got a FEAST going down next weekend.