Text 19189, 81 rader
Skriven 2011-12-18 04:43:00 av Dave Drum (1:124/311)
Ärende: BH+G 288
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Brisket - Pt 2
 Categories: Five, Beef, Rubs, Chilies, Bbq
      Yield: 12 servings
 
           CONTINUED FROM PT 1
 
  CHARCOAL GRILL INSTRUCTIONS: At least 1 hour before
  grilling, soak 6 to 8 wood chunks in enough water to cover.
  Prepare grill for indirect grilling; arrange lit coals
  around a drip pan. Fill drip pan with hot water. Add half
  the wood chunks to coals. Place brisket and foil on 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 or
  until brisket is tender. Add additional coals and wood as
  needed to maintain temperature and smoke. (Do not add
  additional wood after the first 2 hours of grilling. Too
  much smoke gives food a bitter flavor.) Test by inserting
  fork into center of brisket and twisting. When fork twists
  easily, brisket is ready. Serve as directed above.
  
  GAS GRILL INSTRUCTIONS: Be sure to begin with a full tank of
  propane. Adjust heat for indirect cooking over medium-low
  heat. Add soaked wood chunks according to manufacturer's
  
  directions. Or wrap in foil and add to grill.* Place a small
  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 pan on grill rack over the unlit burner.
  Cover and grill for 2-1/2 hours or until brisket is very
  dark brown. Wrap brisket in foil, return to grill directly
  on grill rack. Cook 1-1/2 to 2 hours more or until tender.
  Serve as directed above.
  
  FOR 25 SERVINGS: Double the recipe for both Davis Dry Rub
  and Brisket Barbecue Sauce and use two 5- to 5-1/2 pound
  fresh beef briskets. Prepare each brisket as directed above.
  Wrap each in heavy foil after slicing; refrigerate up to 2
  days.
  
  FOR 50 SERVINGS: Quadruple the recipe for both Davis Dry Rub
  and Brisket Barbecue Sauce and use four 5- to 5-1/2-pound
  fresh beef briskets. Prepare briskets as directed above,
  smoking two at a time. Wrap each in heavy foil after
  slicing; refrigerate up to 2 days.
  
  Test Kitchen Tip: To make a foil packet for smoking on a gas
  grill, place half the soaked wood chunks in the center of a
  1218-inch sheet of heavy foil. Bring up two opposite edges
  of foil and make a pouch with a opening in the top of packet
  for smoke to escape. Repeat with remaining wood and a second
  sheet of foil. Place packets directly over heat on lava
  rocks, ceramic briquettes, or grates above the burner.
  
  Test Kitchen Tip: To reheat on a charcoal grill, arrange
  medium-hot coals around the edge of the grill. Test for
  medium heat in the center of the grill. Place chilled
  brisket packets in the center of the grill rack, not over
  the heat. Cover and grill for 30 minutes or until heated
  through. For a gas grill, preheat grill. Reduce heat to
  medium. Adjust for indirect cooking. Grill as above. Packets
  also can be reheated in a 350 degree F oven for about 30
  minutes.Davis Dry Rub: In a small bowl stir together 1/ 2
  cup paprika, 1/3 cup black pepper, 1/4 cup salt, 1/4 cup
  chili powder, 1/4 cup ground cumin, 1/4 cup packed brown
  sugar, 3 Tbsp. granulated sugar, and 2 Tbsp. cayenne pepper.
  Transfer to a small airtight container or bag. Store at room
  temperature up to 6 months.
  
  Better Homes & Gardens | April 2010
  
  MM Format by Dave Drum - 25 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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