in other words
april20
2017
11
An Unusual Culinary Column
continued from page 10
ket and return the brisket back to the
smoker. Glaze the brisket then let it
smoke for 30 more minutes. Slice
against the grain in ¼ inch slices and
enjoy!
Bobby’s Fabulous Smoked Brisket
Ingredients:
1 - 4 Pound brisket
For the rub:
2 Tablespoons powdered beef broth
2 Tablespoons garlic salt
2 Tablespoons ground pepper
2 Tablespoons chili powder
1 Tablespoon light brown sugar
1 Tablespoon smoked paprika
For the sauce:
2 Tablespoons light brown sugar
2 Tablespoons chopped shallots
2 Tablespoons apple juice
For the glaze:
¾ Cup your favorite BBQ sauce
2 Tablespoons light brown sugar
1 Tablespoon apple cider vinegar
You will also need lots of tin foil and
pellets or chips. For this recipe we used
cherry pellets, the amount will depend on
the size of your smoker.
Directions:
With a sharp knife remove the fatty areas
of the meat, then score on both sides, this
allows the brisket to absorb more of the
rub. Take the beef base and rub it into all
sides of the brisket. Mix all the remaining
rub ingredients together working out any
lumps. Using your hands, generously
coat the brisket with the rub on all sides.
Cover and refrigerate over night.
Prepare your smoker to 225˚ F.
We used cherry pellets, but you can use
mesquite chips. Put your brisket on the
smoker and smoke for 5 hours or until
the temp reaches 170˚ F.
Mix the sauce ingredients to-
gether. The next step is to wrap the bris-
ket in a double foil packet. Lay out two
sheets of foil, large enough to make a
packet to cover and seal the meat. Lay
the brisket onto the foil, then pour the
sauce over and wrap the brisket, sealing
the edges. Return the meat to the grill
and let it steam in the packet for 2 hours,
or until the internal temperature is 190˚
F.
Mix the glaze ingredients to-
gether. Remove the foil from the bris-
Corned Beef Brisket
Ingredients:
3 - 5 Pound corned beef brisket
1 Head of cabbage cut into wedges
2 Cups of chopped carrots
2 Cups chicken stock
1 Can of dark beer
1 Stick of butter, cut into slices
¼ Teaspoon garlic salt
2 Tablespoons fresh dill, chopped
3 Pounds of baby red potatoes, boiled for
10 minutes
Mesquite pellets
Tin foil pan
Heavy-duty foil
Directions:
Prepare your smoker, set the tempera-
ture at 325˚ F, preheating for 15 minutes,
with the lid closed. Rinse the brisket, pat
dry then put into the tin foil pan. Sprin-
kle with the seasoning packet. Pour the
chicken stock and beer in the the pan then
smoke for 1 hour uncovered to give it that
extra smokey flavor. Cover with foil then
cook for 3 more hours, until the meat is
fork tender. Remove the foil and add the
cabbage, carrots, and boiled potatoes to
the pan. Sprinkle fresh dill, garlic salt
and butter slices over the meat and veg-
etables. Put the foil back onto the pan and
smoke for 45 more minutes.
Karen Kain can by reached by email at:
karenkain8@icloud.com.
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