Text 18894, 107 rader
Skriven 2011-12-11 06:23:28 av Dave Drum (1:261/38)
Ärende: BH+G 213
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chef Dean's Never Fail Brisket
 Categories: Beef, Chilies, Herbs, Sauces
      Yield: 16 servings

      2 tb Paprika
      1 tb Chilli spice
      1 ts Ground coriander
      1 ts Ground cumin
      1 ts Sugar
      1 ts Salt
    1/2 ts Ground black pepper
    1/2 ts Curry powder
    1/2 ts Dry mustard
    1/2 ts Ground cayenne
    1/2 ts Dried thyme leaves; crushed
     10    Mesquite or hickory wood
           - chunks
     12 lb Fresh beef brisket
      2 c  Barbecue sauce; you choose

  In a small bowl, combine rub ingredients. The night before
  smoking, soak wood chunks in enough water to cover. Drain
  before using.

  Do not trim fat from brisket. One day before smoking, remove
  1 tablespoon of the rub mixture and stir into 2 cups of your
  favorite barbecue sauce. Cover and chill. Sprinkle brisket
  with the remaining rub mixture. Wrap meat tightly in plastic
  wrap and refrigerate overnight.
  Smoker Directions: Arrange preheated coals, half of the
  drained wood chunks, and the water pan as directed in
  manufacturers directions. Fill pan with hot water. Place
  brisket, fat side up, on grill rack over pan. Cover and
  smoke for 8 to 10 hours until a fork can easily be inserted
  into the center of the meat and a thermometer registers 185
  degree F. Add more coals as needed, but do not add any more
  wood chips after the first three hours. (Too much smoke
  makes meat bitter.) Remove brisket from smoker. Cover and

  let stand 15 minutes. *Read and follow the instructions that
  came with your smoker.

  Gas and Charcoal Grill Directions: For a grill, prepare a
  4-1/2- to 5-pound brisket as directed above, except use only
  half of the rub ingredients. At least 1 hour before
  grilling, soak 8 to 10 wood chunks in enough water to cover.

  For a Charcoal Grill: Prepare grill for indirect grilling.
  Arrange medium hot coals around a drip pan. Fill drip pan
  with hot water. Test for medium-low heat above the drip pan.
  Add half of the wood chunks. Place brisket, fat side up, on
  the grill rack over the drip pan. Cover and grill for 2-1/2
  hours. Turn brisket and continue grilling for 1-1/2 to 2
  hours until a fork can be easily inserted in the center of
  the meat and an instant-read thermometer registers 185øF.

  Add coals (about 8 to 12 per hour) and wood as needed to
  maintain temperature and smoke. (Do not add any more wood
  after 2 hours of grilling.)

  For a Gas Grill: Start with a full tank of fuel. Adjust heat
  according to manufacturer's directions for indirect cooking
  over low heat. Add soaked wood chunks according to
  manufacturer's directions. (Or wrap chunks in foil and place
  packets directly over heat on the lava rocks, ceramic
  briquettes, or metal heat-diffusing bars). Place a small
  coffee can or pan of hot water on the side of the grill rack
  over a lit burner. Place brisket, fat side up, on a rack in
  a roasting pan; set the pan on the grill rack over the unlit
  burner. Cover and grill for 2-1/2 hours or until meat is
  dark, dark brown. Wrap brisket in foil; return to grill
  directly on grill rack. Cook meat 1-1/2 to 2 hours more
  until a fork can be easily inserted in the center of the
  meat and thermometer registers 185øF.

  To serve: Heat barbecue sauce in a small saucepan over low
  heat. To serve brisket, trim away crusty outer layer, if
  desired. Starting at the brisket's wider end, find the seam
  of fat running through the meat and cut along it, slicing
  the meat in half horizontally. Trim excess fat. Slice each
  section across the grain. Pass with heated barbecue sauce.

  Makes 15 to 18 servings using a 10- to 12-pound brisket or 7
  to 9 servings with a 4-1/2- to 5-pound brisket.

  Note: Place half soaked wood chucks in the center a 12 x
  18-inch piece of heavy foil. Bring up two opposite edges of
  foil and make a pouch with a opening in the top for the
  smoke to come out. Repeat with remaining wood and another
  piece of foil. Place packets on the grill rack directly over
  heat on the lava rocks, ceramic briquettes or flavorizer
  bars.

  Better Homes & Gardens | April 2010

  MM Format by Dave Drum - 25 April 2010

  Uncle Dirty Dave's Archives

MMMMM

... Now and then an innocent man is sent to the legislature. -- Kin Hubbard

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