Another Brisket

Another Brisket
Originally uploaded by bmgarner

This brisket has an interesting story that involves an error in equipment usage that actually caused the lid of the smoker to open explosively when an overabundance of wood pellets filled the firebox. Owner's error!

The meat survived by spending the final couple of hours in the oven. Something we may do on purpose next time as it filled the house with the most wonderful aroma while finishing up.

* Rubbed
* 3 hours at 185-220
* 1/2 hour at 375
* 3-4 hours at one notch below 275 on a Lil Texas Traeger smoker with the meat immersed in one liter of coca-cola.
*15-20 minutes for resting
*thin slice across the grain
* pour au jus from drip pan over the sliced meat
*bbq as individually desired

Diego's Texas Brisket

My first attempt at brisket was a couple years ago. I had purchased a fairly cheap charcoal bbq unit and had been learning about direct and indirect heat, how to cook salmon on alder planks, how to use a charcoal chimney, and how to manage heat.

The brisket attempt was abysmal: completely black and charred on the outside and bone-dry inside.

I tried it again yesterday.

I bought a 13 lb. brisket; rubbed it with some hot, spicy, mustard; spread a rub over the entire surface; and once the temp was at 185-200 degrees on the smoker, I put the meat on the grille and closed the lid. For three hours. This temp heats the meat above the threshold temp for danger (140) and produces a most impressive smoke ring once the meat is done.

At the three hour mark, I pushed the temp up to about 375 degrees for one half hour where it develops a "crust;" then lowered the temp to about 275. At this time I also put the meat into a foil pan, poured in almost a quart of Coca-Cola (do not use diet-Coke - the aspartame is converted to formaldehyde at these temps), tented the meat with foil, and let it cook for about 4 more hours. When the meat reached 195-200 degrees, it was declared ready to take off the grille.

Covered with foil for another half hour, it was then cut across the grain and plated. The meat was sliced thin enough for sandwich style preparation on hamburger buns, choice of sauce was left to each individual.

The brisket was excellent, with just a bit of dryness which I am going to research and try to do a little better next time. I think the answer may be to cook it just a bit longer at the top temp.

Diego's Smoked Cabernet Brisket

Last September we enjoyed some brisket in Branson, MO., that just knocked us out! When we got home I tried twice to smoke some brisket on the charcoal grille we had at the time. If you've ever tried to smoke brisket on a charcoal grille you know exactlly what I mean when I say keeping a constant temperature was a challenge. Six hours of reading the thermometer, opening the lid, dumping more charcoal, adding more wood chips for flavoroing, etc., was a bigger six-hour job than what I wanted.

Day 1:

Now I'm feeling ready to try it again, this time on the new Traeger smoker. I found a recipe at the Walla Walla Village Winery site for a wine inspired smoked brisket, so today I bought a slab of brisket and put together the marinade. I had to modify the recipe some, therefore I gave it a new name, "Diego's Smoked Cabernet Brisket." (I'm a bit partial to the name Diego and like to use when I can, mostly "just in fun.")

The marinade contains the following ingredients: merlot-cabernet wine (Columbia Crest, 2005, merlot-cabernet blend); orange juice, Worcestershire sauce, water, sea salt, fresh ground pepper, crushed garlic cloves, and bay leaves. The meat will be marinated for about 16 hours in the 'fridge.

The BBQ sauce for this masterpiece also calls for merlot-cabernet wine, orange juice, Worcestershire sauce, ketchup, apple cider vinegar, brown sugar, minced ginger, dry mustard powder, red chili flakes, Salt, and Pepper.

More posting tomorrow when we go into full production.

Day 2:

Poured the marinade off the meat this morning, cut slits in the fat side and embedded the garlic, salted and peppered both side. The smoker was turned on a few minutes earlier to set the temperature at 200 to 220 degrees and when ready, placed the meat on the grille and started the timer. This cook should last 7 hours being ready at about 5:30-6:00 pm later today.

We called some friends to join us for brisket, corn on the cob, baked beans and some good red wine later today. Let's hope it all works out.

Here's a closer shot of the meat, fresh off the grille. You can clearly see the slits where the meat was cut about 1/2 inch deep and the garlic inserted.

Our friends, despite being fully informed that we needed them as guinea pigs for this meal, showed up right on time and brought a wonderful bottle of cabernet savignon to go with the brisket; and this beautiful bouquet of flowers...wow.

The wine was superb, smooth, with low acidity and it didn't have that strong oaky taste that so many cabs I've drank have. Of course, I pay bottom dollar for cab, so that may demystify this wonderful bottle they brought.

The brisket was a hit; even though I forgot to add the slices of provolone to the finished product for our guests. We tried the left overs on the next day with the cheese and agreed it didn't really seem to add much to the overall experience of a pretty damned good brisket.

Definitely a repeat recipe!