The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: CactusCarlos on February 27, 2008, 07:38:42 PM
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Brisket recipe
"How to Grill - The Complete Illustrated Book of Barbeque Techniques" by Steven Raichlen
page 44 "Lean and Mean Texas Barbecued Brisket"
1 trimmed brisket with a layer of fat at least 1/4 inch thick
3 tablespoons chili powder
1 tablespoon coarse salt
2 teaspoons black pepper
1 1/2 teaspoons brown sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper
Rinse the brisket under cold running water and blot dry with paper towels.
Combine all the ingredients for the rub in a small bowl and stir to mix.
Rib the mixture onto the brisket on all sides. Let the brisket stand
in the refrigerator overnight if possible.
Soak wood chips in water for one hour before using. As you remove chips
to use in the smoker, replace with an equal amount of dry chips to soak.
Cook until internal temperature is > 195 degrees
page 447 - Basic barbecue sauce
2 cups ketchup
1/4 cup cider vinegar
1/4 cup worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon tabasco sauce
1 tablespoon barbecue rub (see above rub rub recipe)
2 teaspoons liquid smoke
1/2 teaspoon black pepper
Combine all the ingredients in a nonreactive saucepan and bring slowly
to a boil over medium-high heat. Reduce the heat to medium and gently
simmer the sauce until dark, thick, and richly flavored, 10 to 15 minutes.
Transfer the sauce to a clean jar. Will keep for several months if
stored in a sterile jar.
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Brisket recipe
"How to Grill - The Complete Illustrated Book of Barbeque Techniques" by Steven Raichlen
page 44 "Lean and Mean Texas Barbecued Brisket"
1 trimmed brisket with a layer of fat at least 1/4 inch thick
3 tablespoons chili powder
1 tablespoon coarse salt
2 teaspoons black pepper
1 1/2 teaspoons brown sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper
Rinse the brisket under cold running water and blot dry with paper towels.
Combine all the ingredients for the rub in a small bowl and stir to mix.
Rib the mixture onto the brisket on all sides. Let the brisket stand
in the refrigerator overnight if possible.
Soak wood chips in water for one hour before using. As you remove chips
to use in the smoker, replace with an equal amount of dry chips to soak.
Cook until internal temperature is > 195 degrees
page 447 - Basic barbecue sauce
2 cups ketchup
1/4 cup cider vinegar
1/4 cup worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon tabasco sauce
1 tablespoon barbecue rub (see above rub rub recipe)
2 teaspoons liquid smoke
1/2 teaspoon black pepper
Combine all the ingredients in a nonreactive saucepan and bring slowly
to a boil over medium-high heat. Reduce the heat to medium and gently
simmer the sauce until dark, thick, and richly flavored, 10 to 15 minutes.
Transfer the sauce to a clean jar. Will keep for several months if
stored in a sterile jar.
I dunno about the BBQ sauce (I'm partial to either Sweet Baby Ray's or Devil's Spit), but the brisket sounds good.
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I dunno about the BBQ sauce (I'm partial to either Sweet Baby Ray's or Devil's Spit), but the brisket sounds good.
Making your own can be quite surprising.