Slow Smoked Brisket
It had been a long time since I cooked a brisket so today was going to be the day. I picked up a beautiful six pound Black Angus flat the other day and last night I put it in a large zip bag with about half a bottle of Allegro Original Marinade. After sitting and soaking up some good flavoring, this morning I dried it off and rubbed it with a little of my Swamp Rub and a good bit of Gator Bite. That done I set it aside and got the keg going with Oak lump charcoal with pecan wood and a little bit of mesquite for some good smoke. I put the brisket on to smoke and hade the Keg hold a steady temp of 220* for about three hours. I then put it in an aluminum pan with half a can of beef broth and half of a beer. Don't worry, the other half of the beer didn't go to waste. I drank it! Ahhh...... I had been outside cutting grass and needed something cold and refreshing. I covered the pan with foil and slowly raised the temperature of the Keg to 300* for a few hours and then increased to about 375*. After about four hours I took it off the grill. This brisket came out so tender, my wife set the table with knives and when I asked what they were for she said "we are having brisket right?" . I just laughed and told her all she would need was a fork. I think she doubted me but after one bite she was sort of shocked and asked if it was really brisket because it was so tender. The brisket seasoned and ready for smoking. http://i1183.photobucket.com/albums/...e/DSC02325.jpg French green beans I seasoned with kosher salt, black pepper, garlic powder and a little butter. Wrapped in heavy duty foil and put on the grill to cook. Easy and delicious! http://i1183.photobucket.com/albums/...e/DSC02331.jpg The brisket done and resting. I removed what little was left of the fat cap because it was like softened butter and would make slicing difficult. http://i1183.photobucket.com/albums/...e/DSC02329.jpg While the brisket was resting I par boiled baby new potatoes and browned them in butter and granulated garlic. When done I sprinkled freshly grated Gruyere cheese on top of them, put the lid on the pan and set it aside. These came out REALLY delicious! http://i1183.photobucket.com/albums/...e/DSC02327.jpg A cornbread I whipped up to go with the meal. http://i1183.photobucket.com/albums/...e/DSC02337.jpg Brisket sliced. Not much of a smoke ring but it was extremely flavorful , tender and juicy. http://i1183.photobucket.com/albums/...e/DSC02335.jpg Absolutely delicious meal! I need to do brisket like this more often. http://i1183.photobucket.com/albums/...e/DSC02339.jpg |
My god, that brisket looks like it would melt in your mouth!!!
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That is probably one of the most beautiful sights I've ever seen. I love a good smoked brisket. How many different rubs/seasonings do you have Nate?
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That cornbread looks fantastic
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Yeah, what kind of cornbread you make? You use butter milk in yours?
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You should be a chef. Seems like everyday its something else that looks great..
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Everything looks super delicious! Do you stuff your brisket prior to putting it on smoker?
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If you live near Metairie I could give you some to try out for yourself. I'd like to have them produced to sell but you know how everything takes money?! |
SigNate,
Been lurking around for a few months and registered a few weeks ago...I need to say something to you...STOP,don't stop,wait..STOP!! Good grief I'm up here in N. La. surfing the site at 10;30 pm, I look at your posts and next thing I know I'm tearing my pantry apart wanting to cook...please have mercy. Change your handle to FOOD PORN KINGPIN!!! |
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