Saturday, September 3, 2016

Brisket done a bit differently

i have been using an electric smoker for some time to make a 24 hour brisket that was out of this world, but i can not find the controller and i had to improvise.

The oven does not allow for "wet" or steamed meat, you must braise and so i arranged a liquid to cook the brisket end, but it would not have any smoke and that was not acceptable.
A new method, that was called by my friends - "the best i had ever done, was born.

The following is that method:
Brisket, Best Method
Oven and Smoke

·       1 whole brisket
·       1/2 quart 100% black cherry juice
·       1 tablespoon salt
·       1 pint red wine (merlot)
·       1/2 tablespoon paprika
·       1/4 teaspoon dry chipolte peppers
·       1 tablespoon raw sugar
·       1 spring fresh Rosemary
·       1 tablespoon minced ginger
·       Brisket Rub 2

cut large cross hatches in the fat portion of the brisket
place in a cooking large pan
Dissolve all the ingredients except the brisket rub 2 and cover the brisket
allow to soak for 24 hours
cover with foil and cook at 220 F for 10 hours
remove all liquid, decant the fat and reduce the remainder for sauce
pat the brisket with the brisket rub 2
using a cherry-hickory-maple mixture of wood, smoke at ~ 220 F for 3 to 4 hours, uncovered

remove and serve thinly sliced with the dipping sauce