Babillygunn
New Age Outlaw
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- Nov 26, 2014
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Totally forgot. Sorry, my friend.
So here goes: I take a very minimalist approach with beef. I love the taste of beef so I try to maintain and compliment its taste and never overpower it.
So I use oak wood when smoking brisket. Oak is very neutral. I used to use hickory, but I tried oak a couple times ago and I’ll never go back to hickory for beef again. (I still use hickory for pork, though.)
For the brisket, I don’t usually spend a ton for a more expensive cut when I’m smoking it. If I’m grilling steak, I’m going top grade, grass fed. But when smoking brisket, I just get a choice cut. I also don’t get a flat. I take the extra 20-30 minutes to trim the fat myself before I season the meat. Just be careful and make sure you use a sharp knife and keep your hands as dry as possible. Be careful that your hand doesn’t slide onto the blade when you’re trimming the fat. I usually err on leaving a bit of the fat, but you’ll still trim probably close to 20% of the total weight of the brisket in the fat that you remove.
Then for seasoning, again, I’m a minimalist. I generously rub the brisket with a mixture of salt, pepper, and a little chili powder.
I smoke it at 225-250 for about 3-4 hours or until it reaches 170 degrees, spritzing it with apple cider vinegar and water every 30 minutes. Then, after it reaches 170, I wrap it in foil and put it back in for another 8-12 hours, or until it reaches 205 degrees.
Then I take it out and let it rest in my oven for around 2-3 hour and then slice it.
Pair it with potato salad and baked beans. For my famous baked beans, I simmer a large can of beans and bacon, mixed with BBQ sauce, chili powder, and Dr Pepper, on the stove in a saucepan for around 20 minutes, or until it thickens.
Still, ten bucks is a bit steep for a stupid bucket.
still find deals on comics and toys now and then
