Sunday, May 21, 2017

The brisket of my dreams

Anyone who has my various posts here, on Instagram and facebook, know i love brisket and i have a deep memory as a young teen in the Hill Country of Texas.  My parents were looking to buy a couple of unfinished lots in area to be canyon lake ans we were being "wined and dined" Texas style with brisket that needed only a plastic fork to eat.
This has been my holy grail and as good as i have been, i never achieved what my memories were...
until today

Today i introduce you to the recipe that allowed me to mimic what that brisket was all about (and do not think for a second that i was able to reproduce their method, only the result.

First the rub:  Brisket Rub 3

·       1 chipolte peppers, dry, crushed fine
·       6 paprika
·       2 rosemary
·       6 black pepper
·       3 salt
·       3 ginger, dry
·       1 cayenne pepper
·       1 turbo sugar

Now the method
Brisket, Best Method
Texas Hill Country Style
An Old School Method To Obtain A Very Special Tender Brisket

·       1 whole brisket
·       1 quart 100% cherry juice, black or tart
·       1 tablespoon salt
·       1/2 tablespoon paprika
·       1/4 teaspoon dry chipolte peppers
·       1 tablespoon raw sugar
·       1 sprig fresh Rosemary
·       1 tablespoon minced ginger
·       Brisket Rub 3

cut large cross hatches in the fat portion of the brisket
cover with brisket rub 3 and leave for 12 to 24 hours
place in a cooking large pan and soak with cherry juice
cover with foil and cook at 180 F for 10 hours in the liquid
remove all liquid, decant the fat and reduce the remainder for sauce
pat the brisket with the brisket rub 3
using a cherry-hickory-maple mixture of wood
smoke at ~ 220 F for 12 hours, uncovered, fat side up
remove and serve thinly sliced with the dipping sauce

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